Description
Delightfully crispy caramel apple empanadas filled with a sweet, cinnamon-spiced apple filling and coated in a fragrant cinnamon sugar. These easy-to-make fried pastries are perfect for dessert or a special treat, combining tender cooked apples and luscious caramel inside a golden, flaky crust.
Ingredients
Scale
For the Filling
- 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
- 1/4 cup brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1 tbsp butter
- 2 tbsp caramel sauce (store-bought or homemade)
- 1 tbsp lemon juice (to prevent apples from browning)
For the Empanadas
- 1 package of refrigerated pie crusts or empanada dough (about 8-10 rounds)
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
- Vegetable oil (for frying)
For the Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Prepare the filling: In a medium skillet, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg (if using), and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the apples are tender and the mixture thickens into a syrupy consistency. Stir in the caramel sauce and cook for another 2 minutes until the apples are fully coated. Remove from heat and let the filling cool completely.
- Prepare the empanadas: If using refrigerated pie crusts, roll them out slightly on a floured surface to smooth out creases. Using a round cutter about 4-5 inches in diameter, cut out circles of dough, yielding 8-10 circles depending on dough size.
- Fill the empanadas: Place about a tablespoon of the cooled apple filling in the center of each dough circle. Avoid overfilling. Fold the dough over to form a half-moon shape and pinch edges together to seal securely. Use a fork to crimp edges for a tight seal.
- Make the egg wash: In a small bowl, whisk together the egg and water. Brush the tops of the empanadas with the egg wash to achieve a golden, shiny finish when fried.
- Fry the empanadas: Heat 1-2 inches of vegetable oil in a deep skillet or pan over medium-high heat until it reaches approximately 350°F (175°C). Carefully lower the empanadas into the hot oil in batches without overcrowding. Fry for 2-3 minutes on each side until golden brown and crispy.
- Drain and coat with cinnamon sugar: Remove the fried empanadas with tongs or a slotted spoon and place them on paper towel-lined plates to drain excess oil. In a shallow bowl, mix granulated sugar and cinnamon. While warm, roll the empanadas in the cinnamon sugar to coat thoroughly.
- Serve: Serve the caramel apple empanadas warm. Optionally accompany with extra caramel sauce or whipped cream for added indulgence. Enjoy!
Notes
- Use tart apple varieties like Granny Smith or Honeycrisp for balanced sweetness and texture.
- Allow the filling to cool completely before assembling to prevent dough from becoming soggy.
- Ensure the oil temperature is steady around 350°F to achieve a crisp, golden crust without absorbing excess oil.
- Do not overfill the empanadas to avoid bursting during frying.
- Store leftovers in an airtight container and reheat in an oven or air fryer to maintain crispness.
