Ingredients
Scale
- 2 large Granny Smith apples, peeled, cored, and finely diced
- 2 tablespoons unsalted butter
- 1/4 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup thick caramel sauce (plus extra for dipping)
- 1 teaspoon lemon juice
- 1 package (12 count) refrigerated empanada discs or 2 refrigerated pie crusts
- 1 large egg, beaten (for egg wash)
- 2 tablespoons coarse sparkling sugar or cinnamon-sugar mix
Instructions
- Place a medium skillet over medium heat and melt the butter. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice to the pan. Cook the mixture for about 5 to 7 minutes, stirring occasionally, until the apples are tender but still hold their shape. Remove the skillet from the heat and stir in the caramel sauce. Let the filling cool completely before moving to the next step to prevent the dough from getting soggy.
- Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper. If you are using refrigerated pie crusts, roll them out on a lightly floured surface and use a 4-inch circular cutter to stamp out 12 circles. If you are using pre-cut empanada discs, lay them out flat. Gently roll each circle slightly with a rolling pin to flatten it just a bit more.
- Place about one tablespoon of the cooled caramel apple filling into the center of each dough circle. Be careful not to overfill, as the caramel will leak out during baking. Lightly brush the edges of the dough with a small amount of water or egg wash. Fold the dough over the filling to create a half-moon shape. Use a fork to crimp the edges tightly, sealing the filling inside.
- Arrange the assembled empanadas on the prepared baking sheets. Brush the tops of each empanada with the beaten egg wash and sprinkle generously with coarse sugar or a cinnamon-sugar mixture. Cut a tiny slit in the top of each one to allow steam to escape. Bake for 15 to 20 minutes, or until the crust is a deep golden brown. Let them cool for at least 5 minutes before serving, as the caramel filling will be very hot.
- Cook Time: 45 minutes