Caramel sauce brings a touch of sweetness that pairs perfectly with warm apple-filled treats. Today, I’m excited to share my recipe for Apple Pie Empanadas drizzled with homemade caramel sauce. These delightful pastries are perfect for parties, a gathering with friends, or just a sweet treat at home.
Apple Pie Empanadas with Caramel Sauce
Delightful handheld pastries filled with spiced apple filling, baked to perfection, and drizzled with rich caramel sauce—a fusion of traditional Latin American empanadas and classic American apple pie.
Prep: 20 min | Cook: 25 min | Total: 45 min
Servings: 12 empanadas
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/3 cup ice water
- 3 medium Granny Smith apples, peeled, cored, and diced
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
- 1/2 cup caramel sauce
- 1 egg, beaten (for egg wash)
- Powdered sugar for dusting (optional)
Instructions
- In a large bowl, combine the flour and salt. Cut in the chilled, diced butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough comes together. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- In a skillet over medium heat, melt the butter. Add the diced apples, granulated sugar, cinnamon, and lemon juice. Cook for about 5 minutes until the apples are tender and the mixture is syrupy. Remove from heat and let cool.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a round cutter or a small bowl, cut out circles approximately 4 inches in diameter.
- Place a spoonful of the cooled apple filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges together and crimp with a fork to seal.
- Place the empanadas on the prepared baking sheet. Brush the tops with the beaten egg for a golden finish.
- Bake for 20–25 minutes, or until the empanadas are golden brown.
- Remove from the oven and let cool slightly. Drizzle with caramel sauce and dust with powdered sugar if desired before serving.
Nutrition
- Calories: 250 kcal
- Fat: 12 g
- Carbs: 35 g
- Protein: 3 g
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Before we dive in, let’s gather our ingredients. For the empanada filling, you will need:
- 3 medium-sized apples (preferably Granny Smith for tartness)
- 1/3 cup of sugar
- 1 teaspoon of cinnamon
- 1 tablespoon of lemon juice
- 1 tablespoon of butter
- 1 package of pre-made empanada dough or homemade dough
For the homemade caramel sauce, here’s what you require:
- 1 cup of granulated sugar
- 1/4 cup of unsalted butter
- 1/2 cup of heavy cream
- 1 teaspoon of vanilla extract
- Pinch of salt
First, let’s prepare our apple filling. Begin by peeling, coring, and dicing the apples. In a large pan over medium heat, melt the butter. Add the apples, sugar, cinnamon, and lemon juice to the pan. Sauté for about 5-7 minutes, or until the apples are slightly tender but still firm. Once done, set aside to cool slightly.
Next, it’s time to fill the empanadas. Take your empanada dough and lay it on a clean surface. If you’re using the pre-made dough, follow the package instructions for preparation. I like to roll the dough out a bit thinner to ensure they bake nicely. Place a spoonful of the apple filling in the center of each disc. Fold the dough over and crimp the edges with a fork to seal them. Repeat this for all the discs.
Now it’s time to bake! Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and arrange the empanadas on it. If you like, you can brush the tops with an egg wash made from an egg and a bit of water to give them a golden color while baking. Bake them for about 20 minutes or until golden brown.
While the empanadas are baking, let’s make that delicious caramel sauce. In a saucepan over medium heat, combine the granulated sugar and a splash of water. Stir until the sugar dissolves and starts to cook. Do not stir after it boils. Let it cook until it turns a deep amber color, then carefully add the butter and stir until melted. Slowly whisk in the heavy cream, followed by the vanilla extract and a pinch of salt. Be cautious, as the mixture will bubble up. Remove from heat once fully combined and smooth.
Once the empanadas are baked, let them cool slightly before serving. Drizzle with your homemade caramel sauce and enjoy these delicious Apple Pie Empanadas with Caramel Sauce! They’re sure to be a hit!
