Caramel Apple Handheld Empanadas

These golden, flaky empanadas are filled with warm cinnamon apples and gooey caramel, then baked or fried to perfection. They’re a cozy, portable twist on classic apple pie—perfect for fall baking or dessert on the go.

Why You’ll Love This Recipe

• Portable apple pie – All the goodness of apple pie in a handheld treat.
• Gooey caramel center – Sweet surprise in every bite.
• Baked or fried – Choose your method based on time and texture.
• Fall favorite – The perfect dessert for autumn, holidays, or apple season.
• Easy to customize – Use different apples, doughs, or add nuts.

Ingredients

• 2 tablespoons unsalted butter
• 3 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
• 1/3 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• Pinch of salt
• 2 teaspoons cornstarch
• 1 tablespoon water
• 12 soft caramel candies, chopped
• 1 package refrigerated pie dough or empanada dough rounds
• 1 egg (for egg wash)
• Optional: cinnamon sugar for sprinkling

Directions

1. Prepare Apple Filling:
   • In a skillet over medium heat, melt butter. Add diced apples, brown sugar, cinnamon, nutmeg, and salt. Cook 5–7 minutes until apples are softened.
   • In a small bowl, mix cornstarch and water, then stir into apples. Cook 1–2 minutes until thickened. Remove from heat and stir in chopped caramels. Let cool.
2. Assemble Empanadas:
   • Preheat oven to 375°F (190°C).
   • Roll out dough if using pie crust, and cut into 5-inch circles.
   • Spoon a tablespoon of filling onto one side of each round. Fold over and crimp edges with a fork to seal.
   • Place on a baking sheet lined with parchment.
3. Bake or Fry:
   • Brush with beaten egg and sprinkle with cinnamon sugar (optional).
   • Bake 18–20 minutes until golden brown.
     Or deep fry at 350°F (175°C) for 3–4 minutes per side until crispy.
4. Serve:
   • Cool slightly before serving. Serve warm for ultimate gooey caramel goodness.

Servings and Timing

Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Kcal: 210 kcal
Servings: 12 empanadas

Variations

• Add chopped pecans or walnuts to the filling for crunch.
• Use puff pastry instead of pie crust for extra flakiness.
• Drizzle with icing or caramel sauce after baking.
• Sprinkle coarse sugar for added texture.
• Try pears instead of apples for a twist.

Storage/Reheating

• Fridge: Store in an airtight container for up to 3 days.
• Reheat: Warm in the oven at 300°F (150°C) for 5–7 minutes for a crispy texture.
• Freezer: Freeze unbaked empanadas and bake directly from frozen, adding 5 minutes to bake time.

FAQs

Can I use canned apple pie filling?

Yes, but fresh apples give better texture and flavor.

Can I air fry these empanadas?

Absolutely! Air fry at 350°F (175°C) for 8–10 minutes until golden.

What kind of caramel should I use?

Soft caramel candies work best. You can also use dulce de leche.

How do I keep the filling from leaking?

Don’t overfill and make sure edges are tightly sealed.

Can I make the filling ahead of time?

Yes, you can prep the filling up to 2 days in advance and refrigerate.

Can I use homemade dough?

Yes, empanada or pie crust dough made from scratch works perfectly.

Are these good for parties?

Definitely! They’re easy to serve and always a hit.

What are the best apples for this recipe?

Granny Smith and Honeycrisp are ideal for their texture and tartness.

Do I have to peel the apples?

Peeling is recommended for a smoother filling, but it’s optional.

How do I keep them crispy after baking?

Let them cool on a wire rack to prevent sogginess.

Conclusion

These Caramel Apple Handheld Empanadas are everything you love about fall desserts in a compact, delicious package. Easy to bake or fry, fun to eat, and bursting with warm apple-caramel flavor—they’re sure to become a seasonal favorite.

Caramel Apple Handheld Empanadas

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• Author: Chef Clara
• Total Time: 40 minutes
• Yield: 12 empanadas 1x
• Diet: Vegetarian

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Description

Caramel Apple Handheld Empanadas—flaky pastry filled with warm cinnamon apples and gooey caramel. Baked or fried, they’re the perfect fall treat!

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Ingredients

Scale 1x2x3x

• 2 tbsp unsalted butter

• 3 medium apples (Granny Smith or Honeycrisp), peeled, cored, diced

• ⅓ cup brown sugar

• ½ tsp cinnamon

• ⅛ tsp nutmeg

• Pinch of salt

• 2 tsp cornstarch

• 1 tbsp water

• 12 soft caramel candies, chopped

• 1 package refrigerated pie dough or empanada dough rounds

• 1 egg (for egg wash)

• Optional: cinnamon sugar, for topping

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Instructions

• Prepare the Apple Filling:

  • In a skillet over medium heat, melt butter.

  • Add diced apples, brown sugar, cinnamon, nutmeg, and salt. Cook for 5–7 minutes until apples are soft.

  • Mix cornstarch with water in a small bowl. Stir into apple mixture and cook 1–2 minutes until thickened.

  • Remove from heat and stir in chopped caramel candies. Let cool.

• Assemble the Empanadas:

  • Preheat oven to 375°F (190°C).

  • Roll out pie dough (if needed) and cut into 5-inch circles.

  • Place 1 tbsp of apple-caramel filling on one side of each dough circle.

  • Fold over, press edges with a fork to seal, and place on a lined baking sheet.

• Bake or Fry:

  • Brush empanadas with beaten egg. Sprinkle with cinnamon sugar if desired.

  • Bake: 18–20 minutes or until golden brown.

  • Or Fry: Heat oil to 350°F (175°C) and fry 3–4 minutes per side until crispy and golden.

 

• Serve:

  • Let cool slightly before serving. Best enjoyed warm for gooey caramel goodness!

Notes

• These freeze well before baking. Bake straight from frozen, adding a few extra minutes.

• Add a drizzle of caramel sauce or scoop of vanilla ice cream for an extra treat.

 

• Perfect for fall parties, bake sales, or Thanksgiving dessert spreads.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American