Caramel Apple Empanadas
Caramel Apple Empanadas are the perfect way to get in a quick caramel apple fix without all the fuss! Perfect for an after-school snack or a quick dessert - these empanadas take less than 20 minutes to pull together and bake!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 8 empanadas
- 1 Granny Smith apple peeled and cut into 8 wedges
- 1 tbsp lemon juice
- 1 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- dash of allspice
- 1/2 cup caramel bits or 15 unwrapped soft caramels
- 1 tsp milk
- 1 refrigerated pie crust - I used Pillsbury
- 1 egg lightly beaten
- sanding sugar to sprinkle on top
Preheat oven to 425°F.
Line cookie sheet with parchment paper.
Toss apples with lemon juice.
Combine sugar and spices and sprinkle over apples. Toss to coat and set aside.
Unroll pie crust on a lightly floured surface. Roll out just slightly.
Cut out 8 rounds using a 4 inch cutter.
Place pie crusts rounds on parchment-lined sheet.
Place each apple wedge on the rounds - slightly off center, leaving room to seal the empanada later.
Melt the caramel bits and milk together in a microwave safe bowl on high for 30 seconds. Stir and repeat until caramel is fully melted and smooth.
Drizzle 1 tsp of caramel onto each apple being careful to stay away from the edge.
Brush edges of rounds with egg and press edges together to seal. Use a fork to crimp the edges shut.
Brush the tops of the empanadas with egg and sprinkle with sugar if desired.
Bake for 12-14 minutes or until golden brown and let cool slightly.
Reheat caramel if necessary and then drizzle over the top of empanadas and serve.
Apples come in all shapes and sizes. If your wedges are too big, trim off just enough to fit.
Calories: 140kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 106mg | Potassium: 62mg | Fiber: 1g | Sugar: 6g | Vitamin A: 40IU | Vitamin C: 1.7mg | Calcium: 16mg | Iron: 0.7mg