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.
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.
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.
While the dough chills, toss sliced apples with lemon juice, sugar, and cinnamon in a bowl until evenly coated.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
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.
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.
Place the filled empanadas onto the prepared baking sheet, leaving space between each. Optional: brush the tops with a little beaten egg for shine.
Bake for 20 minutes, or until the empanadas are golden brown and crispy around the edges. Let cool slightly once out of the oven.
Drizzle the warm caramel sauce generously over the empanadas. The caramel will soften the crust slightly and add a sweet, gooey topping.
Serve the apple empanadas slightly warm or at room temperature, enjoying the crisp pastry contrasting with the tender filling and sweet caramel topping.
