Caramel Apple Empanadas

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Caramel Apple Empanadas

There’s something so comforting about the combination of caramel and apples—it’s like a cozy hug on a plate. I first started making these Caramel Apple Empanadas on a cool autumn afternoon when I had a surplus of apples sitting on my counter, practically begging to be turned into something delicious. I wanted to create a dessert that felt a little special but didn’t require a full day in the kitchen. After a little experimenting, these empanadas quickly became a household favorite.

The flaky, golden pastry wraps around a warm, gooey filling of sweet apples and buttery caramel, all lightly spiced with cinnamon. The first time I served them, my kids couldn’t stop raving. They declared them better than any store-bought pie, and my husband insisted we make them again the following weekend. What I love most is how these empanadas strike the perfect balance between indulgence and simplicity. They’re just fancy enough to impress guests, but easy enough for a weeknight treat.

Every time I make them, the house fills with the irresistible aroma of cinnamon and caramelized apples, drawing everyone into the kitchen before they’ve even cooled. These empanadas aren’t just a dessert—they’re a little piece of happiness wrapped in dough. Whether we’re enjoying them after Sunday dinner or sneaking one as a late-night snack, they always bring smiles all around. If you’re looking for a recipe that’s as satisfying to make as it is to eat, you’re going to adore these Caramel Apple Empanadas.

Questions I Often Get Asked About This Recipe

Can I use store-bought pie crust instead of making my own?
Yes! Store-bought pie crust or refrigerated empanada dough works perfectly and saves time.

What kind of apples work best?
I recommend Granny Smith for their tartness, but Honeycrisp, Fuji, or Gala also work well for a sweeter filling.

Can these be baked instead of fried?
Absolutely. Bake them at 375°F (190°C) for about 20-25 minutes, or until golden brown.

Do I need to refrigerate leftovers?
Yes, store leftovers in an airtight container in the refrigerator for up to 3 days. Warm them up slightly before serving.

Can I freeze them?
Definitely! Freeze unbaked empanadas on a baking sheet until firm, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes.

What You Need to Make Caramel Apple Empanadas

Ingredients:

2 refrigerated pie crusts (or homemade dough)

3 medium apples, peeled, cored, and diced

2 tablespoons unsalted butter

1/3 cup light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon cornstarch

2 tablespoons water

10 soft caramels, chopped (or 1/3 cup caramel sauce)

1 egg, beaten (for egg wash)

1/4 cup granulated sugar (for topping)

1 teaspoon ground cinnamon (for topping)

Vegetable oil, for frying

Special Tools:

Rolling pin

4-5 inch round cookie cutter or bowl

Frying pan or deep fryer

Pastry brush

Slotted spoon

How to Make Caramel Apple Empanadas

In a skillet, melt the butter over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook for 5-7 minutes until apples soften.

In a small bowl, mix cornstarch and water. Stir into apple mixture and cook for 1-2 minutes until thickened. Remove from heat and stir in chopped caramels. Let cool.

Roll out pie crust and cut into 4-5 inch circles.

Place a spoonful of apple filling in the center of each dough circle. Fold over to form a half-moon and press edges to seal. Crimp with a fork.

Brush each empanada with egg wash.

Heat oil in a frying pan to 350°F (175°C). Fry empanadas in batches for 2-3 minutes per side until golden brown. Drain on paper towels.

While warm, toss empanadas in a mixture of granulated sugar and ground cinnamon.

Serve warm, optionally drizzled with extra caramel sauce.

Tips for Making the Best Caramel Apple Empanadas

Let the filling cool completely before assembling to prevent soggy dough.

Don’t overfill the empanadas—less is more to avoid leaks while frying.

If baking instead of frying, brush with egg wash and sprinkle with cinnamon sugar before baking.

For an extra decadent touch, serve with a scoop of vanilla ice cream.

Use pre-made caramel sauce if you’re short on time—no need to chop caramels.

Reader Reviews

⭐⭐⭐⭐⭐ “Absolutely delicious! My whole family devoured them. Perfect balance of sweet and tart.”

⭐⭐⭐⭐ “Loved how easy they were to make. Next time I might try baking instead of frying to cut down on oil.”

⭐⭐⭐⭐⭐ “The filling is incredible, and the caramel just takes it over the top. A new favorite in our house!”

⭐⭐⭐⭐ “Very tasty, but I accidentally overfilled a few and they leaked. Will be more careful next time!”

⭐⭐⭐⭐⭐ “Made these for a potluck and they disappeared in minutes. Everyone was asking for the recipe!”

Printable Recipe

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