Easy Caramel Apple Empanadas

Caramel Apple Empanadas are the easiest way to enjoy that classic caramel apple flavor without the mess. Flaky pastry wraps around tender, cinnamon-spiced apples and gooey caramel, baking up golden and crisp in no time. Ready in about 30 minutes, they make the perfect fall dessert, after-school snack, or sweet little treat when the craving hits.

Love More Apple Desserts ? Try My Puff Pastry Apple Turnovers or this Apple Puff Pastry Ring next.

Why You’ll Love This Recipe

These caramel apple empanadas beat any store-bought pastry hands down. I use whole apple wedges instead of diced pieces because they stay firm and give you that perfect bite every time. My teenage son actually requests these over donuts now, which says everything. They’re messy to eat but impossible to resist – that’s exactly how fall desserts should be.

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Ingredient List

For the Empanadas:

• 1 Granny Smith apple, peeled and cut into 8 wedges
• 1 tablespoon fresh lemon juice
• 1 tablespoon granulated sugar
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• Dash of allspice
• ½ cup caramel bits (or 15 unwrapped soft caramels)
• 1 teaspoon milk
• 1 refrigerated pie crust (like Pillsbury)
• 1 large egg, lightly beaten
• Sanding sugar, for topping

No caramel bits? Unwrap soft caramels instead. Takes longer but works fine.

Why These Ingredients Work

Granny Smith apples work best because they don’t turn to mush. I learned this after my first batch with Red Delicious turned into apple sauce inside pastry shells. The lemon juice stops browning but also cuts through all that sweetness.

My spice combo came from my grandmother’s apple pie recipe. She always said nutmeg was the secret most people skip. The caramel bits melt perfectly with just a splash of milk – no thermometer needed. That sanding sugar on top isn’t just pretty, it adds the crunch these need.

Essential Tools and Equipment

You need:

• Large mixing bowl
• 4-inch round cutter (big glass works too)
• Rolling pin
• Parchment-lined baking sheet
• Microwave-safe bowl
• Pastry brush
• Fork for sealing

How To Make Caramel Apple Empanadas

Step 1: Get Your Oven Ready

Heat oven to 425°F. Line your baking sheet with parchment. Don’t skip this – trust me.

Step 2: Fix Up Those Apples

Toss apple wedges with lemon juice in a bowl. Mix sugar, cinnamon, nutmeg, and allspice in another bowl. Dump spices over apples and stir until coated.

Step 3: Work That Dough

Flour your counter lightly. Unroll pie crust and roll it a bit thinner. Cut 8 circles with your cutter. Put them on the baking sheet.

Step 4: Add the Good Stuff

Put one apple wedge slightly off-center on each circle. Off-center matters for sealing later.

Step 5: Make Caramel Magic

Microwave caramel bits with milk. 30 seconds at a time, stir after each round. Stop when smooth.

Step 6: Build These Babies

Drizzle 1 teaspoon caramel over each apple. Brush crust edges with beaten egg. Fold over and press edges with fork. Press hard.

Step 7: Bake Time

Brush tops with more egg. Sprinkle sanding sugar everywhere. Bake 12-14 minutes until golden. Let cool a few minutes.

Step 8: Finish Strong

Got leftover caramel? Heat it up and drizzle over empanadas before serving.

Expert Tips

Personal Secret: Don’t go crazy with the caramel – I ruined my first batch by drowning the apples. One teaspoon per empanada gives you that oozy center without the sticky mess all over your oven.

You Must Know This: Press those fork edges hard. Really hard. I was being gentle my first time and half of them burst open. Now I pretend I’m sealing an envelope that needs to survive a hurricane.

Pro Tips & Cooking Hacks

• Fork Pressure Matters: I press like I’m trying to leave permanent marks – loose seals mean caramel explosions
• Space Them Out: Two inches apart minimum or they’ll bake unevenly and stick together
• The Tap Test: They sound hollow when done, just like my grandmother taught me for bread
• Parchment is Key: Skipped it once and spent an hour scraping caramel off my pan

Flavor Variations & Suggestions

Try these twists:

• Brown Sugar Style: Add brown sugar and extra cinnamon to the apple mix
• Salted Caramel: Use salted caramels or add a pinch of salt to regular ones
• With Nuts: Toss in chopped pecans or walnuts with the apples
• Boozy Version: Add bourbon extract to your melted caramel (adults only)

Make-Ahead Options

I make these every Sunday now and assemble them Saturday night. Just cover the baking sheet with plastic wrap and stick them in the fridge. Sunday morning, brush with egg wash, sprinkle the sugar, and bake. They need maybe one extra minute since they start cold. My family wakes up to the smell of cinnamon and caramel – beats any alarm clock.

Recipe Notes & Baker’s Tips

• Apple Swaps: Granny Smiths are my go-to, but Honeycrisp gets too sweet and Gala gets mushy
• Caramel Fix: Too thick? Add milk one drop at a time – learned this after making caramel cement
• No Cutter? A wide-mouth mason jar works perfectly, that’s what I used for months
• Dough Scraps: Roll them with cinnamon sugar and bake alongside – kids’ tax for helping

Serving Suggestions

I serve these warm with vanilla ice cream when we have company, but honestly they’re perfect at room temperature with morning coffee. My mother-in-law brings them to her book club now. For parties, I set out extra warm caramel for dipping because some people (my husband) think more is always better.

How to Store Your Caramel Apple Empanadas

Room Temperature: Cover and keep 2 days max Fridge: Airtight container, good for 5 days Freezer: Freeze baked ones up to 3 months

Reheating: 350°F oven for 5-7 minutes makes the crust crispy again. Microwave 30 seconds if you don’t care about crunch.

Allergy Information

Contains: Wheat, eggs, milk Gluten-Free: Use gluten-free pie crust Dairy-Free: Swap coconut milk for regular milk, use dairy-free caramel No Eggs: Skip egg wash or brush with plant milk

Questions I Get Asked A Lot

Can I use homemade crust?

Yes! Roll it the same thickness. Tastes even better.

My caramel leaked everywhere. What happened?

Too much caramel or weak sealing. Use less filling and really mash those fork edges.

Do other fruits work?

Pears are great. Peaches work in summer.

How do I know they’re done?

Golden brown all over. Tap the bottom – should sound hollow.

Can I freeze unbaked ones?

Yes. Freeze on the pan first, then bag them. Bake from frozen, add 2-3 minutes.

Hope these caramel apple empanadas work out for you! My kitchen always smells like fall when I make them.

Happy baking!

💬 Made this recipe? Drop a comment below! Tell me how yours turned out!