Caramel Apple Empanadas are sweet hand pies filled with warm, cinnamon-spiced apples and rich caramel, all wrapped in a flaky, buttery crust. I bake or fry them until golden, then drizzle them with even more caramel to finish. These are my go-to fall dessert, but they’re just as irresistible any time of the year.
Why You’ll Love This Recipe
I love how comforting and nostalgic these empanadas taste — like a caramel apple pie in the palm of my hand. The filling is warm, sweet, and just the right amount of gooey. The homemade crust is flaky and golden, and the caramel drizzle on top adds that final luscious touch. I also appreciate that I can bake or fry them depending on how indulgent I’m feeling. Plus, they’re easy to freeze, reheat, and serve for gatherings or a sweet snack.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Granny Smith apples – peeled, cored, and diced (about 4 apples)
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Lemon juice – 1 tablespoon
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Sugar – about ½ cup (for filling)
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Cinnamon – 1 teaspoon
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Caramel or dulce de leche – about ⅓ cup for filling + extra for drizzling
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All‑purpose flour – about 2¾ cups (for crust)
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Cold butter – about ¾ cup, cubed
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Salt – a pinch
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Cold water – about ½ cup (plus more if needed for dough)
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Egg yolk + water – for egg wash
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Cinnamon sugar or turbinado sugar – for topping
Directions
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I begin by making the crust. I combine flour, salt, and sugar, then cut in the cold butter until the mix looks like coarse crumbs. I gradually add cold water just until the dough comes together. I form it into a disc, wrap it, and chill it for about 30 minutes.
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For the filling, I toss the diced apples with lemon juice. I cook them in a saucepan over medium heat with sugar, cinnamon, and caramel until they’re soft — about 15 to 20 minutes. I let it cool to room temperature.
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I roll out the chilled dough to about ⅛-inch thickness and cut out circles using a 3½ to 4-inch cutter.
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I place a spoonful of the apple-caramel filling in the center of each dough round, being careful not to overfill.
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I fold the dough over into a half-moon shape, press the edges to seal, and crimp with a fork.
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I chill the filled empanadas for about 20 minutes so they hold their shape while baking.
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I preheat the oven to 375°F (about 190°C). I brush the empanadas with egg wash and sprinkle them with cinnamon sugar or turbinado sugar.
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I bake for 20 to 25 minutes until they’re golden brown. When I’m in the mood for a crispier treat, I fry them instead until golden.
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I let them cool slightly, then drizzle with extra caramel before serving.
Servings and timing
This recipe makes 12 to 16 empanadas, depending on the size of the dough rounds.
Prep time: 30 minutes
Cook time: 20–25 minutes
Total time: About 1 hour (including chilling)
Variations
I sometimes use store-bought pie crust or empanada dough when I’m short on time. For a flavor twist, I like to stir a splash of vanilla or a pinch of clove into the filling. I’ve also swapped in dulce de leche instead of caramel for a richer, creamier filling. A sprinkle of sea salt over the caramel gives it that perfect salted caramel touch. For something nutty, I add a handful of chopped pecans or walnuts to the filling.
storage/reheating
I store leftovers in an airtight container at room temperature for one day or in the fridge for up to 4 days. When I want to reheat them, I pop them in the oven at 350°F (175°C) for 8–10 minutes. They come out crisp and warm. If I’ve frozen them (baked or unbaked), I bake them straight from the freezer, adding 5 to 7 extra minutes to the baking time. I avoid microwaving if I want to keep the crust flaky.
FAQs
Can I use store-bought dough for these empanadas?
Yes, I sometimes use pre-made pie crust or empanada discs when I want to save time. They still come out golden and delicious.
What kind of caramel works best?
I’ve used both soft caramel candies melted down and jarred caramel sauce. Dulce de leche also works beautifully and adds a richer flavor.
Can I fry these instead of baking?
Absolutely. I fry them in oil at about 350°F until golden brown on both sides — usually about 3–4 minutes per batch.
How do I prevent the filling from leaking?
I chill the empanadas before baking, seal the edges tightly, and avoid overfilling them. Pressing with a fork helps lock the edges.
Can I freeze these?
Yes, I freeze them before or after baking. I wrap each empanada individually and store them in a freezer-safe bag. To bake from frozen, I just add a few more minutes to the baking time.
Conclusion
Caramel Apple Empanadas are the kind of treat I turn to when I want something sweet, cozy, and satisfying. They’re a perfect combination of flaky pastry, warm spiced apples, and gooey caramel — and they’re just as fun to make as they are to eat. Whether I’m baking a batch for a fall gathering or freezing a few to enjoy later, these empanadas always hit the spot.
