Name: Copycat Taco Bell Caramel Apple Empanadas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 package refrigerated pie crusts, 2 crusts; 2 medium Granny Smith apples, peeled and finely chopped; ¼ cup sugar; ¼ teaspoon ground cinnamon; 1 tablespoon lemon juice; 1 tablespoon butter; ¼ cup caramel sauce; 1 egg, beaten; Additional sugar for sprinkling

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I make flaky hand-pies inspired by Taco Bell’s discontinued Caramel Apple Empanadas: a crisp pie crust, tart apple filling, and rich caramel, baked till golden. Copycat Taco Bell Caramel Apple Empanadas

Why I’ll Love This Recipe

I love how this recipe balances sweet and tart: the Granny Smith apples bring brightness, the homemade (or good store-bought) caramel brings indulgence, and the flaky crust adds crunch. It gives me that nostalgic fast food treat, but better because I control the ingredients—and I get more of them in one batch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 package refrigerated pie crusts, 2 crusts
2 medium Granny Smith apples, peeled and finely chopped
¼ cup sugar
¼ teaspoon ground cinnamon
1 tablespoon lemon juice
1 tablespoon butter
¼ cup caramel sauce
1 egg, beaten
Additional sugar for sprinkling

Directions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a medium saucepan over medium heat, combine chopped apples, sugar, cinnamon, and lemon juice. Cook for about 10 minutes, until apples are tender and most of the liquid has evaporated.
Remove from heat, stir in the butter until fully melted. Let the apple mixture cool slightly.
On a lightly floured surface, unroll the pie crusts. Using a round cutter (about 4 inches), cut circles from the dough.
Spoon about 1 tablespoon of the cooled apple mixture onto one half of each dough circle. Drizzle caramel sauce over the apples, being careful not to overfill.
Fold dough over to form a half-moon shape. Crimp edges with a fork to seal.
Place empanadas on the prepared baking sheet. Brush tops with beaten egg and sprinkle with sugar.
Bake for 15 to 20 minutes, until empanadas are golden brown.
Cool for a few minutes before serving.

Servings and timing

Makes approximately 14 empanadas
Prep time: 30 minutes
Cook time: 30 minutes
Total time: About 1 hour

Variations

I sometimes use a different apple variety like Pink Lady or Braeburn if I want more sweetness or a softer texture
I can swap the caramel sauce with homemade for a richer flavor or use melted caramel candies when I don’t have sauce on hand
To change up the spice, I occasionally add a pinch of nutmeg or allspice with the cinnamon
For a different crust, homemade pie dough or puff pastry (rolled thin) works really well
I like to glaze the top with extra caramel after baking or serve them warm with a scoop of vanilla ice cream

Storage/Reheating

Once cooled, I store leftover empanadas in an airtight container at room temperature for up to 3 days
For longer storage, I refrigerate or freeze them flat
To reheat, I use an oven or air fryer to bring back the crisp crust, though the microwave works for a quick option

FAQs

Why are my empanadas falling apart?

I’ve found that this usually happens if the edges aren’t sealed tightly or if the filling is too hot when added. I always crimp the edges firmly with a fork and let the filling cool slightly before assembling.

Can I make caramel apple empanadas ahead of time?

Yes. I often prepare the filling and caramel in advance and refrigerate them. When I’m ready, I assemble and bake fresh so they stay crisp and flaky.

What if I have leftover apple caramel filling?

I love using leftover filling over pancakes, waffles, oatmeal, or even toast. It’s also great stirred into yogurt or spooned over vanilla ice cream.

What kind of apples work best?

Granny Smith apples are my favorite because their tartness balances the sweetness of caramel, but I also enjoy Pink Lady or McIntosh for a softer, sweeter filling.

How can I make the crust extra crispy or golden?

Brushing the empanadas with beaten egg before baking gives a golden color. I also sprinkle sugar on top for extra crunch. Reheating in the oven or air fryer helps maintain crispiness if I have leftovers.

Conclusion

I love these caramel apple empanadas because they bring back a nostalgic fast food favorite with even better flavor at home. They’re easy to make, endlessly customizable, and perfect for sharing—or not sharing at all. Whether I keep them classic or try new twists, they never disappoint.

Copycat Taco Bell Caramel Apple Empanadas