Description
Flaky hand-pies inspired by Taco Bell’s discontinued Caramel Apple Empanadas, filled with tart apples and rich caramel, then baked to golden perfection.
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
Instructions
- 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 pie crusts. Using a round cutter (about 4-inch diameter), 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 carefully.
- Fold dough over to form a half-moon shape. Crimp edges with a fork to seal.
- Place empanadas on prepared baking sheet. Brush tops with beaten egg and sprinkle additional sugar on top.
- Bake for 15–20 minutes, until empanadas are golden brown.
- Let cool for a few minutes before serving.
Notes
- Granny Smith apples give a tart contrast to the sweet caramel—swap with sweeter apples if desired.
- Store-bought or homemade caramel sauce both work well.
- Ensure filling is cool before assembling to avoid soggy crusts.
- Leftover filling can be used as a topping for desserts or breakfast dishes.
Nutrition
- Serving Size: 1 empanada
- Calories: 180
- Sugar: 12g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
