Caramel Apple Empanadas- Easy Fall Dessert Recipe

Caramel Apple Empanadas are a symphony of autumn flavors, perfectly encapsulated in a golden, flaky pastry. There’s something undeniably magical about biting into these sweet treats. We all have those nostalgic cravings, and for me, caramel apple empanadas are at the very top of that list. They evoke cozy evenings, crisp fall air, and the joy of simple, delicious desserts. What makes them so special, you ask? It’s the irresistible combination of tender, spiced apples, rich, gooey caramel, all hugged by a buttery, melt-in-your-mouth dough. Each bite is a delightful textural adventure, from the crisp exterior to the soft, flavorful filling. They’re the ultimate handheld indulgence, perfect for sharing (or not!) at gatherings, or simply enjoying as a comforting personal treat. Get ready to fall in love with these amazing caramel apple empanadas!

this Recipe

Caramel Apple Empanadas

Get ready to indulge in a truly delightful treat! These Caramel Apple Empanadas are a perfect blend of tart apples, sweet caramel, and creamy goodness, all wrapped up in a flaky, golden-brown pastry. They’re a fantastic dessert for any occasion, from casual get-togethers to special celebrations. The process might seem a little involved, but I promise you, the result is absolutely worth every step. The warm, gooey apple filling combined with the slight tang of cream cheese is simply irresistible. And the cinnamon-sugar coating? Pure bliss!

Ingredients:

Cooking Instructions:

Step 1: Prepare the Caramel Apple Filling

The heart of these empanadas is a rich, delicious apple filling. We’ll start by combining the chopped Granny Smith apples in a medium saucepan. Granny Smith apples are perfect here because their tartness balances out the sweetness of the caramel beautifully. Add the 1½ cups of water to the saucepan with the apples. In a separate small bowl, whisk together the ¾ cup sugar, ¼ cup cornstarch, and 1 teaspoon of cinnamon. This mixture will act as our thickener and add a lovely spice note. Sprinkle this sugar-cornstarch mixture over the apples in the saucepan.

Now, add the 1 tablespoon of lemon juice to the saucepan. This not only adds a hint of brightness to the apple flavor but also helps prevent the apples from browning too much as they cook. Place the saucepan over medium heat. Stir the contents frequently as the mixture begin extracts to heat up. You want to ensure the cornstarch is fully dissolved and doesn’t clump. As the mixture heats, the apples will soften and the liquid will start to thicken. Continue to cook, stirring constantly, until the filling has thickened to a jam-like consistency. This usually takes about 10-15 minutes. Once thickened, remove the saucepan from the heat and let the apple filling cool completely. It’s important that the filling is completely cool before moving on to the next step, otherwise it can melt the cream cheese and make it difficult to work with.

Step 2: Incorporate the Cream Cheese Mixture

While the apple filling is cooling, let’s prepare the creamy element of our filling. In a medium bowl, combine the 8 ounces of room temperature cream cheese. Make sure your cream cheese is truly at room temperature; this will make it much easier to incorporate smoothly without lumps. Add the ⅓ cup of sugar, 1 tablespoon of lemon juice, and 1 teaspoon of vanilla extract to the cream cheese. The vanilla adds a wonderful depth of flavor, and the lemon juice offers another subtle tang that complements the apples.

Using a whisk or an electric mixer on low speed, beat the cream cheese mixture until it’s smooth and creamy. There should be no lumps of cream cheese remaining. Once the cream cheese mixture is smooth, gently fold in the completely cooled caramel apple filling. You can fold it in until just combined, or if you prefer, you can swirl it through for a more marbled effect. Both ways are delicious! The cream cheese adds a delightful richness and a subtle creaminess that makes these empanadas extra special.

Step 3: Assemble the Empanadas

Now for the fun part – assembling our empanadas! Lay out the 11.6 ounce package of 5” empanada dough on a clean, lightly floured surface. If your empanada discs are frozen, make sure they are thawed according to package instructions. You want them to be pliable but not sticky.

Using a tablespoon or a small spoon, place about 2-3 tablespoons of the caramel apple and cream cheese filling onto one half of each empanada disc, leaving a ½ inch border around the edges. Be careful not to overfill, as this can make sealing them difficult and could cause them to burst during frying. Once filled, gently moisten the edges of the dough with a little water using your fingertip. This acts as a sealant.

Carefully fold the other half of the empanada dough over the filling to create a half-moon shape. Press down firmly around the edges to seal the empanada completely. You can use your fingers to crimp the edges together, or for a more decorative look, you can use the tines of a fork to press down and create a pretty pattern. Make sure the seal is secure so that the filling doesn’t leak out during frying. Repeat this process with the remaining empanada dough and filling.

Step 4: Fry the Empanadas

It’s time to get these delicious pastries golden brown and crispy! In a large, deep skillet or Dutch oven, heat 1½-2 cups of vegetable oil over medium-high heat. You want the oil to be hot enough for frying, but not so hot that it burns the empanadas too quickly. A good test is to drop a small piece of dough into the oil; if it sizzles and floats to the surface immediately, the oil is ready.

Carefully, using tongs or a slotted spoon, place 2-3 empanadas into the hot oil at a time. Avoid overcrowding the pan, as this will lower the oil temperature and can lead to greasy empanadas. Fry the empanadas for about 2-3 minutes per side, or until they are a beautiful golden brown and puffed up. Keep a close eye on them as they can go from perfectly golden to burnt very quickly.

As each batch is done, carefully remove the empanadas from the oil using a slotted spoon or spider strainer, allowing excess oil to drip back into the pan. Place the fried empanadas on a wire rack set over a baking sheet or on a plate lined with paper towels to drain any remaining oil. This is a crucial step to ensure they are not greasy.

Step 5: Coat and Serve

The final touch that elevates these Caramel Apple Empanadas to dessert perfection is the cinnamon-sugar coating. While the empanadas are still warm, prepare your coating. In a shallow dish or plate, whisk together the ½ cup of sugar and 2 tablespoons of cinnamon. The warmth of the empanadas will help the cinnamon-sugar mixture adhere beautifully.

Gently roll each warm empanada in the cinnamon-sugar mixture, ensuring it’s coated on all sides. You can also sprinkle the mixture over the top with a spoon if you prefer. The aroma at this stage is incredible! Let them cool slightly on a wire rack before serving. These Caramel Apple Empanadas are best enjoyed warm, but they are also delicious at room temperature. They are absolutely divine on their own, but a scoop of vanilla ice cream or a dollop of whipped cream takes them to another level. Enjoy every sweet, tart, and creamy bite!

Conclusion:

And there you have it – your guide to creating absolutely delightful Caramel Apple Empanadas! This recipe truly shines because it transforms simple ingredients into a comforting and celebratory treat. The sweetness of the caramelized apples, beautifully encased in flaky, golden pastry, creates a harmonious balance of textures and flavors that’s simply irresistible. Whether you’re looking for a unique dessert for a special occasion, a fun activity to make with family, or just a way to satisfy a sweet craving, these caramel apple empanadas are sure to impress.

I love serving these warm, straight from the oven, dusted with a little powdered sugar or alongside a scoop of vanilla ice cream. For a touch of indulgence, a drizzle of extra caramel sauce or a dollop of whipped cream takes them over the top! Don’t be afraid to get creative with variations; consider adding a pinch of cinnamon or nutmeg to the apple filling for an extra layer of warmth, or even a splash of bourbon extract for a grown-up twist. I wholeheartedly encourage you to give these caramel apple empanadas a try. They’re easier than you might think and the reward is a truly delicious homemade pastry.

Frequently Asked Questions about Caramel Apple Empanadas:

Q: Can I make the empanada dough from scratch, or is store-bought okay?

A: Absolutely! While making your own empanada dough from scratch can be incredibly rewarding, using good quality store-bought puff pastry or pie dough is perfectly acceptable and will save you a lot of time. Just ensure it’s thawed according to package directions before you begin extract assembling your caramel apple empanadas.

Q: How should I store leftover empanadas?

A: Store any leftover caramel apple empanadas in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days. For the best texture, reheat them briefly in a warm oven or toaster oven before serving.

Caramel Apple Empanadas

Delicious empanadas filled with sweet and tart caramel apples and a hint of cream cheese, perfect for a fall treat.

Prep Time
30 Minutes

Cook Time
20 Minutes

Total Time
50 Minutes

Servings
12 empanadas

Ingredients

• 2 Granny Smith apples, peeled, cored, and chopped into small chunks (about 4 cups)
• 1½ cups water
• ¾ cups sugar
• ¼ cup cornstarch
• 1 teaspoon cinnamon
• 1 tablespoon lemon juice
• 8 ounce cream cheese, room temperature
• ⅓ cup sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 11.6 ounce 5” empanada dough
• 1½-2 cups vegetable oil, for frying
• ½ cup sugar
• 2 tablespoons cinnamon

Instructions

1. Step 1
   In a medium saucepan, combine the chopped apples, 1½ cups water, ¾ cup sugar, ¼ cup cornstarch, 1 teaspoon cinnamon, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until the apples are tender and the mixture has thickened, about 10-15 minutes. Let cool completely.
2. Step 2
   In a separate bowl, beat together the room temperature cream cheese, ⅓ cup sugar, 1 tablespoon lemon juice, and 1 teaspoon vanilla until smooth.
3. Step 3
   Gently fold the cooled apple mixture into the cream cheese mixture until well combined.
4. Step 4
   Lay out the empanada dough discs. Spoon about 2 tablespoons of the apple-cream cheese filling onto one half of each disc, leaving a border. Moisten the edges with water, then fold the other half of the dough over the filling and crimp the edges with a fork to seal.
5. Step 5
   Heat the vegetable oil in a large skillet or pot over medium-high heat to 350°F (175°C). Carefully fry the empanadas in batches until golden brown and crispy on both sides, about 2-3 minutes per side.
6. Step 6
   Remove the empanadas from the oil with a slotted spoon and drain on paper towels. While still warm, toss them in a mixture of ½ cup sugar and 2 tablespoons cinnamon.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.