If you’ve never experienced the gooey magic of Caramel Apple Empanadas, you are in for a treat that truly deserves a spot at every dessert table! Imagine pockets of golden pie crust, bursting with tender cinnamon apples and that deep, buttery caramel that oozes with each bite. This recipe brings together the best parts of your favorite apple pie, wraps them in a hand-held package, and finishes with a drizzle of rich caramel. Trust me, these are impossible to resist, whether you’re a seasoned baker or just want to impress your friends with something that looks (and tastes) straight out of a bakery.

Ingredients You’ll Need

Caramel Apple Empanadas Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about making Caramel Apple Empanadas is how each simple ingredient brings something special to the party. From tart apples to sweet, sticky caramel, each bite is a balance of flavors and textures that make this dessert unforgettable.

Apples (2 cups, peeled and diced): Granny Smith or Honeycrisp work wonders here for their tart, crisp flavor and hold up perfectly when baked.
Butter (1 tablespoon): Adds richness to the apple filling and helps everything caramelize delightfully in the pan.
Brown Sugar (2 tablespoons): Brings deep, molasses-like sweetness to complement the caramel and spices.
Ground Cinnamon (1 teaspoon): A warm, cozy note that ties the apples and caramel together like a giant fall hug.
Cornstarch (1 teaspoon): Thickens the filling just enough, so you get that perfect, jammy center.
Water (1 tablespoon): For activating the cornstarch and ensuring the filling binds just right.
Salt (¼ teaspoon): A little pop of flavor that contrasts the sweet and brings everything alive.
Vanilla Extract (½ teaspoon): Rounds out the apple filling with a sweet aroma and a delicate hint of warmth.
Caramel Sauce (⅓ cup, plus more for drizzling): The star that makes these empanadas downright decadent, so don’t skimp!
Refrigerated Pie Crusts (2): Your shortcut to flaky, buttery empanadas without the fuss of rolling dough from scratch.
Egg, beaten (1): This is your golden ticket to shiny, beautifully browned empanada tops.
Coarse Sugar (for sprinkling, optional): Adds sparkle and just the right crunch on top—highly recommended!

How to Make Caramel Apple Empanadas

Step 1: Prepare Your Apples and Filling

Start by preheating your oven to 375°F and lining a baking sheet with parchment paper. In a skillet over medium heat, melt your tablespoon of butter, then tumble in those brightly diced apples, brown sugar, cinnamon, and salt. The scent is pure autumn magic! Sauté for 5 to 7 minutes, stirring occasionally, until the apples are tender and just starting to caramelize at the edges.

Step 2: Thicken and Flavor the Filling

In a small bowl, whisk your teaspoon of cornstarch with one tablespoon of water. Pour this slurry into your pan of apples and stir well. Keep cooking for another 1 to 2 minutes until the filling thickens and becomes a bit glossy. Turn off the heat, then add the vanilla extract and rich caramel sauce, stirring until the apples are lusciously coated. Set the filling aside to cool just a bit so it doesn’t melt the dough.

Step 3: Shape the Empanadas

Roll out your refrigerated pie crusts on a lightly floured surface. Using a 4- to 5-inch round cutter (a glass works in a pinch), cut out circles from the dough. Gather scraps and reroll as needed. Spoon a generous tablespoon of the apple-caramel filling into the center of each dough round. Fold each in half to create a lovely half-moon shape, then press the edges together with a fork to seal—don’t worry if some caramel peeks out!

Step 4: Bake to Golden Perfection

Place each assembled Caramel Apple Empanada on your prepared baking sheet. Brush the tops with beaten egg for a golden, gorgeous crust and, if you’re feeling extra, sprinkle a touch of coarse sugar over each one. Slide the tray into the oven and bake for 18 to 22 minutes, until your empanadas are puffed up and beautifully browned.

Step 5: Add the Final Caramel Touch

Once baked, let the empanadas cool for a few minutes, then drizzle even more caramel sauce over the top while they’re still warm. The result? Gooey, glossy, utterly irresistible Caramel Apple Empanadas that practically beg to be devoured.

How to Serve Caramel Apple Empanadas

Garnishes

Serving these empanadas warm with a final flourish of caramel sauce is a total must. For a bit of extra decadence, add a scoop of vanilla ice cream or a dollop of whipped cream—the contrast of hot, gooey filling against cold cream is pure bliss. You could even sprinkle a touch of sea salt or chopped nuts for more texture and flavor.

Side Dishes

While Caramel Apple Empanadas shine all on their own, a light citrusy fruit salad or a cup of hot apple cider makes a delightful pairing. If you want something a bit richer, serve with a mug of hot chocolate or a spiced latte for the ultimate cozy dessert experience.

Creative Ways to Present

Want to turn these into a festive party dessert? Arrange the freshly baked empanadas in a basket lined with a colorful napkin, or thread them onto skewers for a fun, hand-held treat. Miniature versions make adorable additions to a dessert platter, especially if you use small (3-inch) cutters. For a make-your-own-empanada bar, prep the filling and let guests assemble and bake their own!

Make Ahead and Storage

Storing Leftovers

If you have any Caramel Apple Empanadas left (which is rare!), keep them in an airtight container at room temperature for up to two days. For longer freshness, refrigerate them; just be sure to layer parchment paper between the empanadas so they don’t stick together.

Freezing

You can absolutely freeze Caramel Apple Empanadas. Allow them to cool completely, then wrap each empanada individually in plastic wrap or foil and store in a freezer-safe bag or container. They’ll keep well for up to three months. When you’re ready for a treat, just reheat straight from frozen.

Reheating

To reheat, pop the empanadas onto a baking sheet and warm in a 350°F oven for 8 to 10 minutes (a few minutes more if frozen) until they’re heated through and the crust crisps back up. Microwaving works in a pinch, but you’ll lose some flakiness—so the oven is definitely your best bet!

FAQs

Can I make Caramel Apple Empanadas ahead of time?

Yes, you can assemble the empanadas a day ahead, keep them covered and refrigerated, then bake when you’re ready to serve. Freshly baked always tastes best, but a little prep work pays off when you have a crowd to feed.

What type Dessert

Store-bought caramel sauce is great for convenience, but homemade caramel delivers extra depth and richness. If neither is handy, melt soft caramel candies with a splash of cream to make an easy, luscious sauce.

Can I use a different fruit for the filling?

Absolutely! While Caramel Apple Empanadas are classic, you can swap apples for pears, peaches, or even mix in a handful of berries—just make sure to adjust the sweetness and thickening as needed.

How do I keep the empanadas from leaking while they bake?

Make sure you don’t overfill the rounds, and seal the edges tightly with a fork. Chilling the assembled empanadas for 15 minutes before baking also helps prevent leaks and ensures flakiness.

Can I make mini Caramel Apple Empanadas?

Definitely! Just use a 3-inch cutter and reduce the filling per empanada. Bake for around 12 to 15 minutes and keep an eye out for golden edges—they’ll be adorable bite-sized treats perfect for sharing (or not!).

Final Thoughts

If you’re craving a dessert that combines cozy apple pie flavors in a fun, hand-held package, you can’t go wrong with these Caramel Apple Empanadas. They’re simple, crowd-pleasing, and sure to disappear before you know it. Roll up your sleeves, gather your favorite apples, and treat yourself—you deserve it!

Caramel Apple Empanadas Recipe

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4.8 from 8 reviews

Author: admin
Total Time: 40 minutes
Yield: 10 empanadas 1x
Diet: Vegetarian

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Description

These Caramel Apple Empanadas are a delightful treat with a flaky crust filled with sweet, gooey caramel-coated apples. Perfect for a cozy dessert or a sweet snack!

Ingredients

Scale

For the Filling:

2 cups peeled and diced apples (Granny Smith or Honeycrisp)
1 tablespoon butter
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 teaspoon cornstarch
1 tablespoon water
¼ teaspoon salt
½ teaspoon vanilla extract
⅓ cup caramel sauce (plus extra for drizzling)

For the Dough:

1 package refrigerated pie crusts (2 crusts)
1 egg, beaten (for egg wash)
coarse sugar for sprinkling (optional)

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Instructions

Preheat the oven and prepare the filling: Preheat the oven to 375°F. In a skillet, melt butter and add apples, brown sugar, cinnamon, and salt. Cook until tender.
Thicken the filling: Mix cornstarch with water, add to apples, and cook until thickened. Stir in vanilla and caramel sauce.
Assemble the empanadas: Roll out pie crusts, cut into circles, place filling, fold over, seal edges, and brush with egg wash. Sprinkle with coarse sugar.
Bake: Bake for 18–22 minutes until golden brown.
Serve: Drizzle with extra caramel sauce and enjoy!

Notes

You can use store-bought caramel sauce or melt soft caramel candies with a splash of cream for the filling.
For a quicker version, use canned apple pie filling and mix in caramel sauce.
Best served warm with a scoop of vanilla ice cream.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American, Latin-Inspired