Dreamy Caramel Apple Empanadas

Craving that caramel apple flavor but don’t want to fuss? I whip up these caramel apple empanadas using shortcuts—they’ve got gooey caramel and juicy apples, wrapped in a flaky crust, and come out of the oven in less than thirty minutes. These have rescued me more than once when I’ve needed a sweet treat fast, whether for a surprise guest or just an after-school pick-me-up.

The first time I baked these was before my kid dashed off to soccer. Now, every autumn, my family won’t let me skip making them. Nothing brings everyone into the kitchen like that sweet, cozy smell from the oven.

Amazing Ingredients

• Granny Smith apple: grab one that’s firm so you get that tangy, crunchy bite
• Lemon juice: stops apple slices from turning brown and adds a zippy kick
• Granulated sugar: tames the sourness so it’s not too puckery
• Ground cinnamon: get a freshly opened jar if you want really bold flavor
• Ground nutmeg: barely a pinch makes everything taste like fall
• Allspice: just a hint rounds out the spices—follow your nose
• Caramel bits or soft caramels: go for the softest ones for the smoothest melt
• Milk: helps the caramel turn nice and dreamy to pour
• Refrigerated pie crust: store-bought crust keeps things quick and super flaky
• Egg: makes the edges stick together and adds shine up top
• Sanding sugar: use chunky sugar if you have it—that crunch is worth it

If your apples are giant, trim down the wedges so each one fits on the dough without oozing out the filling once you fold them.

How-To Guide

Let’s Get the Oven Heated:

Kick things off by setting your oven to 425 F so it’s piping hot when you’re ready. That first blast of heat gives you the flaky crunch.

Prep Your Baking Sheet:

Pop a sheet of parchment on your tray—makes lifting and cleaning up so much faster.

Apple Time:

Peel and slice your apple into eight pieces. Immediately toss them in lemon juice so they stay pretty and bright.

Sugar and Spice Mix:

Stir together your sugar, cinnamon, nutmeg, and allspice. Pour over your apple slices and mix so every bit gets a coating of spicy sweetness.

Shape the Dough:

Spread your pie crust out on a floured spot and roll a bit thinner if needed. Cut it into eight circles, about four inches wide each.

Start Assembly:

Move the dough rounds to your baking tray. Put one apple wedge just off-center on each so it’s easier to fold them later.

Melt the Caramel Goodness:

Mix caramel bits with milk in a tiny bowl and microwave for 30 seconds. Stir them—if needed, give another zap. It should be smooth and easily pourable, but don’t let it burn!

Caramel Layer:

Spoon a little caramel over each apple wedge—just keep it back from the edge so sealing is easy.

Seal Them Up:

Brush beaten egg all around the edge, fold dough over the filling, press the edges, then crimp with a fork so caramel stays tucked inside.

Gloss and Sugar:

Brush the tops with a little more egg, then sprinkle that coarse sugar on top for extra sparkle and crunch.

Bake:

Slide the tray in and bake till the crust is a deep golden—usually around twelve to fourteen minutes.

Finish and Enjoy:

Let them cool just a bit, then rewarm your caramel if it’s thickened. Drizzle over the top and enjoy while warm.

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I usually sneak in a little extra caramel because that oozy drizzle is just too good. The best part? My kids running into the kitchen after school, filling the house with the smell of spiced apples and bubbling caramel.

Storing Made Simple

Let the empanadas cool, then keep them in a closed container at room temperature for up to two days. Put them in the fridge for another day or two if you want and just pop them in the toaster oven to bring back the crunch. Don’t wrap them tightly while they’re hot or you’ll end up with soggy crust.

Easy Swaps

No Granny Smith on hand? Any tart apple like Braeburn or Honeycrisp is awesome. Got apple pie spice? Use that instead of making your own blend. No caramel bits? Melt soft caramels with a bit more milk—they’ll work just as well.

Serving Up Ideas

Try these warm with more caramel poured over, or pair with vanilla ice cream if you want a sundae vibe. They’re perfect with a mug of cider after school or at a cozy gathering. Slice them in half and stack up on a platter to wow at parties.

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Where This Treat Comes From

Empanadas are loved throughout Spain and Latin America, famous for their flakey shells and endless fillings. Here, mixing up the tastes of caramel apples in a simple hand pie brings a little American autumn to your oven. There’s nothing like baking up fruit in pastry to make any day feel like a fall celebration.

Recipe FAQs

→ Which apples should I grab?

Go for Granny Smith apples—they're tart and hang onto their texture, so your filling doesn't get mushy or too sweet.

→ Is pie spice an okay swap?

Definitely! Just toss in a teaspoon of apple pie spice (homemade works too) instead of picking out every single spice.

→ What's a simple way to close these up?

Lightly brush the edges with some beaten egg, fold the dough over, then press the ends down using a fork so they're shut tight and brown up nice.

→ Can I warm these up again later?

Sure thing! Pop them in your microwave for a few or heat them low in the oven so the filling and crust perk up again.

→ How do I keep the crust nice and flaky?

Just grab pre-made pie dough, roll it out gently so it's even, and try not to handle it too much so it stays super tender.