Ingredients
Scale
- 12 store-bought empanada discs (or rounds cut from refrigerated pie crust)
- 3 large Granny Smith apples, peeled, cored, and finely diced
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup high-quality caramel sauce
- 1 egg (whisked for egg wash)
- 2 tablespoons cinnamon sugar (for topping)
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
- Melt the butter in a medium saucepan over medium heat. Add the diced apples, brown sugar, cinnamon, and nutmeg. Cook the mixture for about 5 to 7 minutes, stirring occasionally, until the apples are tender but still hold their shape. Stir in the caramel sauce. Add the cornstarch slurry and simmer for another minute until the liquid thickens into a glossy glaze. Remove the pan from the heat and let the filling cool completely before assembling the empanadas.
- Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. Lay the empanada discs on a clean, lightly floured surface. Place about 1.5 to 2 tablespoons of the cooled apple mixture in the center of each disc. Be careful not to overfill them, or they will leak during baking. Fold the dough over the filling to create a half-moon shape. Press the edges together with your fingers, then use the tines of a fork to crimp the edges tightly, sealing the filling inside.
- Place the assembled empanadas on the prepared baking sheet. Brush the tops of each empanada lightly with the whisked egg wash. This helps them achieve a beautiful golden-brown color. Sprinkle the cinnamon sugar generously over the top of each pocket. Use a small knife to poke a tiny vent hole in the top of each one. Bake for 18 to 22 minutes, or until the crust is golden and crisp. Let them cool for at least 10 minutes before serving, as the filling will be very hot.
- Cook Time: 40 minutes