Name: Caramel Apple Empanadas Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Latin American
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 ounces cream cheese, room temperature; ⅓ cup sugar; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 11.6 ounces 5-inch empanada dough (e.g., Goya brand); 1½ to 2 cups vegetable oil (for frying); ½ cup sugar; 2 tablespoons cinnamon; Caramel sauce, for drizzling (amount as desired)

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Introduction

Caramel Apple Empanadas are a delicious treat that combines tender cinnamon-spiced apples with a creamy cheese filling, all wrapped in a crispy golden crust. Perfect for a cozy dessert or an indulgent snack, these empanadas offer a delightful mix of flavors and textures.

The image shows three caramel apple empanadas stacked on a white plate with a blue rim, placed on a white marbled surface. The empanadas are golden brown with a crispy, bubbly texture on the outer crust and a light dusting of sugar. The top empanada is slightly open, revealing the inside filled with chunky, soft caramel apple pieces coated in a sticky caramel sauce. A shiny drizzle of caramel syrup glistens over the empanadas, adding a glossy finish. In the background, a whole empanada on a white plate with a blue rim is slightly out of focus along with green apples and some greenery. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Prepare the apple cinnamon filling: In a medium saucepan over low heat, combine water, cornstarch, sugar, cinnamon, and lemon juice. Stir constantly and bring to a boil.
Thicken the sauce: Continue stirring for 3-4 minutes until the mixture thickens.
Cook the apples: Add the chopped apples to the thickened sauce, stir, and let simmer for 8-10 minutes, stirring occasionally. Remove from heat and let cool.
Make the cream cheese mixture: In a medium bowl, beat the cream cheese until fluffy, about 2-3 minutes. Add sugar, vanilla, and lemon juice, then beat for another 2 minutes until smooth.
Assemble the empanadas: Place a tablespoon of the cream cheese mixture in the center of each empanada dough round, followed by a tablespoon of the apple cinnamon filling.
Seal the edges: Moisten the edges of the dough with water, fold in half, and crimp the edges closed using a fork.
Heat oil: Warm the vegetable oil in a cast iron skillet or frying pan to 375°F (190°C).
Fry the empanadas: Working in batches, fry a few empanadas at a time until golden brown on both sides, about 2-3 minutes per side.
Drain excess oil: Remove the fried empanadas and place them on a plate lined with paper towels to absorb excess oil.
Prepare cinnamon sugar coating: In a small bowl, mix together the cinnamon and sugar.
Coat the empanadas: While still warm, toss each empanada into the cinnamon sugar mixture to coat both sides evenly.
Serve: Arrange on a serving plate and drizzle each empanada with caramel sauce before serving.

Tips & Variations

For a baked version, brush the empanadas with beaten egg and bake at 375°F (190°C) for about 20 minutes or until golden.
Use your favorite caramel sauce or drizzle with homemade caramel for extra richness.
Substitute cream cheese with mascarpone for a slightly different creamy texture.
Add chopped nuts like pecans or walnuts to the apple filling for added crunch.

Storage

Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F (175°C) oven for 8-10 minutes to restore crispiness. Avoid microwaving as it can make the crust soggy.

How to Serve

The image shows a close-up of several half-moon shaped pastries with a golden brown crust and a textured, bubbly surface. Each pastry is covered with a light dusting of powdered sugar, giving them a slightly frosted look. They are placed on a white plate, with one pastry in front clearly in focus, while more pastries are slightly blurred in the background on another white plate. The background includes some green herbs that add a touch of color. The surface under the plates is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples for this recipe?

Yes, while Granny Smith apples are preferred for their tartness and firmness, you can use other firm apple varieties like Honeycrisp or Fuji. Just keep in mind that sweeter apples may change the balance of flavor.

Is it possible to bake the empanadas instead of frying?

Absolutely. For a lighter option, bake the empanadas on a parchment-lined baking sheet at 375°F (190°C) for approximately 20 minutes or until golden brown. Be sure to brush them with egg wash for a nice finish.