Description

Caramel Apple Empanadas are a perfect combination of crispy dough, warm apple cinnamon filling, and a creamy cream cheese mixture. These empanadas are fried to golden perfection and topped with cinnamon sugar and caramel drizzle for an indulgent treat.

Ingredients

2 Granny Smith apples, peeled, cored, and chopped into small chunks (about 4 cups)

1 ½ cups water

¾ cup sugar

¼ cup cornstarch

1 teaspoon cinnamon

1 tablespoon lemon juice

8 ounces cream cheese, room temperature

⅓ cup sugar

1 tablespoon lemon juice

1 teaspoon vanilla extract

11.6 ounces 5” empanada dough (Goya recommended)

1 ½ to 2 cups vegetable oil

½ cup sugar

2 tablespoons cinnamon

Caramel sauce (store-bought or homemade)

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Instructions

In a medium saucepan, combine water, cornstarch, sugar, cinnamon, and lemon juice. Bring to a boil over low heat, stirring constantly. Continue stirring for 3-4 minutes until the mixture thickens.
Add the chopped apples, stir well, and let it simmer for 8-10 minutes until the apples are tender. Remove from heat and set aside to cool slightly.
In a medium bowl, beat the cream cheese until fluffy. Add sugar, vanilla extract, and lemon juice, and beat until smooth and creamy.
Place a tablespoon of the cream cheese mixture in the center of each empanada dough circle. Add a tablespoon of the apple cinnamon mixture on top of the cream cheese.
Moisten the edges of the dough with water, fold the dough in half, and crimp the edges closed with a fork to seal the empanada.
Heat vegetable oil in a skillet to 375°F (190°C). Fry the empanadas in batches, carefully placing them in the hot oil. Fry until golden brown, about 3-4 minutes per side. Remove the empanadas from the oil and place them on paper towels to drain excess oil.
In a small bowl, combine cinnamon and sugar. While the empanadas are still warm, roll each one in the cinnamon sugar mixture to coat both sides.
Drizzle each empanada with caramel sauce just before serving. Serve warm and enjoy!

Notes

For a baked version, brush the empanadas with an egg wash and bake at 375°F for 15-20 minutes.

Substitute with pears or peaches for a twist on the classic apple filling.

For a vegan version, use dairy-free cream cheese and vegan dough.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Fried
Cuisine: Mexican

Nutrition

Serving Size: 1 empanada
Calories: 355 kcal
Sugar: undefined
Sodium: 185mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 49g
Fiber: undefined
Protein: 3g
Cholesterol: 19mg