Caramel Apple Empanadas — The Surprise Snack You Didn’t Know You Needed

I stumbled on this idea while cleaning out my granny’s old recipe box. Somewhere buried between faded pages was a battered handwritten note for an apple empanada. Only, I added a twist: a gooey caramel drizzle. Turns out, the caramel makes the crispy crust crackle in that satisfying way, the apple filling bites soft and tart, and the whole thing smells like a caramel orchard.

It’s not just a fall treat. These empanadas are perfect for sharing on a lazy Sunday or packing in a lunchbox that feels a little special. The best part? They’re surprisingly quick to pull together, especially if you keep some caramel sauce handy. I made a batch on a whim, and somehow, they disappeared before I even fussed about taking pictures.

Why I Love This Recipe (And You Will Too)

• They bring back childhood flavors but with a grown-up caramel twist.
• Perfect for when you want something homemade but don’t want to spend hours in the kitchen.
• The crispy edges and gooey interior are worth the mess I make trying to roll out dough.
• They look fancy enough for guests but are honestly just a project you can do in pajamas.

Honestly, I keep thinking if I make these often enough, I might not need any other dessert around. Maybe that’s just wishful thinking, but it’s a good one.

Apple Empanadas with Caramel Drizzle

This dessert features flaky, golden-brown pastry pockets filled with tart apple slices. The empanadas are baked until crispy and golden, then topped with a gooey caramel drizzle that adds sweetness and a touch of chewiness to contrast with the crisp crust.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 8

Course: Main Course

Cuisine: Custom

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 cups all-purpose flour for the pastry dough
• 1/2 cup unsalted butter cold and cubed
• 1/4 cup ice water to bring the dough together
• 2 large apples peeled, cored, and thinly sliced
• 1 tbsp lemon juice to prevent apple browning
• 1/4 cup granulated sugar for the apple filling
• 1/2 tsp ground cinnamon adds warmth to the filling
• 1/4 cup caramel sauce for drizzling

Equipment

• Mixing bowls
• Rolling pin
• Baking sheet
• Pastry brush
• Cooling rack

Method

 

1. Combine flour and salt in a mixing bowl. Add cold, cubed butter and use a pastry cutter or fingertips to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually pour in ice water, a tablespoon at a time, mixing gently until the dough begins to come together. Avoid overworking the dough to keep it flaky.
3. Gather the dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 20 minutes to relax the gluten.
4. While the dough chills, toss sliced apples with lemon juice, sugar, and cinnamon in a bowl until evenly coated.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. Remove the dough from the refrigerator, roll it out on a lightly floured surface to about 1/8 inch thickness. Cut into 4-5 inch circles using a cookie cutter or cup.
7. Spoon a small amount of apple filling onto the center of each dough circle, then fold over to form a half-moon shape. Press the edges together to seal, then crimp if desired.
8. Place the filled empanadas onto the prepared baking sheet, leaving space between each. Optional: brush the tops with a little beaten egg for shine.
9. Bake for 20 minutes, or until the empanadas are golden brown and crispy around the edges. Let cool slightly once out of the oven.
10. Drizzle the warm caramel sauce generously over the empanadas. The caramel will soften the crust slightly and add a sweet, gooey topping.
11. Serve the apple empanadas slightly warm or at room temperature, enjoying the crisp pastry contrasting with the tender filling and sweet caramel topping.

Sometimes, dessert should just surprise you — in the best way. These caramel apple empanadas might be simple, but they’re a little rebellious too. Who knew caramel and apple could be packed into such a flaky pocket? Maybe I’ll just bake another batch, see if I can get the caramel to drip just right this time. Because some recipes are worth fighting for, especially ones that turn out this good in about half an hour.