Sweet Caramel Apple Empanadas

Fall desserts have always been my weakness. I love the smell of cinnamon and apples baking in the kitchen just as much as I love eating them. But that doesn’t mean I want to spend hours rolling out pie dough or making complicated treats. I prefer desserts that taste fancy but don’t require a culinary degree.

That’s why caramel apple empanadas are my go-to fall treat. They have all the flavors of a caramel apple pie but wrapped up in a handheld package. The store-bought empanada dough does most of the work for me. I just fill them with tender apples and gooey caramel, then bake until golden.

Want something that tastes like you spent all day baking? These are it. Crispy on the outside, sweet and sticky on the inside. Honestly, they disappear faster than I can make them.

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What Kind of Apples Should I Use?

Granny Smith apples are perfect for these empanadas because they hold their shape well when cooked and won’t turn to mush. Their tart flavor also balances nicely with all the sweet caramel and cinnamon in the filling. If you can’t find Granny Smith, other firm baking apples like Honeycrisp or Braeburn will work too, though they might be a bit sweeter. Just make sure to avoid soft apples like Red Delicious, as they’ll break down too much during cooking and make your filling watery.

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Options for Substitutions

These sweet empanadas are pretty forgiving when it comes to swaps – here’s what you can change up:

• Granny Smith apples: Any firm apple works great here! Try Honeycrisp, Braeburn, or Fuji apples. Just avoid super soft varieties like Red Delicious as they’ll get mushy during cooking.
• Empanada dough: Can’t find empanada discs? You can use pie crust (cut into 5-inch circles), puff pastry, or even wonton wrappers for smaller versions. Pie crust will give you the closest texture to traditional empanada dough.
• Cream cheese: Mascarpone or ricotta cheese make good substitutes, though ricotta will give you a slightly grainier texture. Make sure whatever you use is at room temperature for easy mixing.
• Vegetable oil for frying: You can bake these instead! Brush with melted butter or beaten egg and bake at 375°F for 15-20 minutes until golden. Canola oil or peanut oil also work well for frying.
• Cornstarch: All-purpose flour works as a thickener too – just use the same amount. The filling might be slightly less glossy but will taste just as good.

Watch Out for These Mistakes While Cooking

The biggest mistake when making apple empanadas is not cooking the apple filling long enough, which leaves you with watery empanadas that leak everywhere – make sure to simmer the apples until the liquid has thickened and reduced significantly.

Another common error is overfilling the empanadas, which causes them to burst open during frying, so stick to about 2-3 tablespoons of filling per empanada and leave plenty of room around the edges for sealing.

Temperature control is crucial when frying – oil that’s too hot will burn the outside before the dough cooks through, while oil that’s too cool will make greasy empanadas, so aim for 350°F and test with a small piece of dough first.

Don’t skip sealing the edges properly with a fork or your fingers, and make sure both the apple and cream cheese fillings have cooled completely before assembling, or the heat will make the dough soggy and difficult to work with.

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What to Serve With Caramel Apple Empanadas?

These sweet little pockets are perfect on their own, but a scoop of vanilla ice cream on the side takes them to the next level – especially when the empanadas are still warm and the ice cream starts to melt a bit. A drizzle of extra caramel sauce never hurts either, or you could dust them with a little extra cinnamon sugar right before serving. They’re also great with a hot cup of coffee or spiced cider, making them the perfect fall dessert. For a fun presentation, try serving them with some whipped cream and a sprinkle of chopped pecans or walnuts for added crunch.

Storage Instructions

Keep Fresh: These caramel apple empanadas taste best when they’re fresh, but you can store them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, pop them in the fridge for up to 4 days – just know they might lose some of their crispiness.

Freeze: You can absolutely freeze these empanadas! Place them on a baking sheet to freeze individually first, then transfer to a freezer bag for up to 3 months. I like to freeze them both before and after frying – raw ones can go straight from freezer to oil, just add a minute or two to the cooking time.

Warm Up: To bring back that crispy texture, warm them in a 350°F oven for about 5-8 minutes if they’re from the fridge, or 10-12 minutes if frozen. You can also use an air fryer at 350°F for 3-5 minutes. The microwave works too, but they won’t be as crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2350-2550
• Protein: 20-26 g
• Fat: 100-115 g
• Carbohydrates: 340-370 g

Ingredients

For the apple filling:

• 2 granny smith apples, peeled, cored, chopped (about 4 cups)
• 1 1/2 cups water
• 3/4 cup sugar
• 1/4 cup cornstarch
• 1 tsp ground cinnamon
• 1 tbsp lemon juice

For the cream cheese mixture:

• 8 oz cream cheese, softened
• 1/3 cup sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract

For assembling:

• 11.6 oz empanada dough rounds (about 5 inch, goya brand suggested)

For frying and finishing:

• 1 1/2 to 2 cups vegetable oil, for frying
• 1/2 cup sugar
• 2 tbsp ground cinnamon

Step 1: Cook the Apple Cinnamon Filling

• 2 Granny Smith apples, peeled, cored, chopped (about 4 cups)
• 1 1/2 cups water
• 3/4 cup sugar
• 1/4 cup cornstarch
• 1 tsp ground cinnamon
• 1 tbsp lemon juice

In a medium saucepan over low heat, combine 1 1/2 cups water, 3/4 cup sugar, 1/4 cup cornstarch, 1 teaspoon ground cinnamon, and 1 tablespoon lemon juice.

Stir constantly and bring the mixture to a boil.

Continue stirring for 3-4 minutes until the sauce thickens.

Once the sauce has thickened, add the chopped apples and stir.

Simmer the mixture for 8-10 minutes, stirring occasionally, until the apples are tender and coated in the thickened sauce.

Step 2: Prepare the Cream Cheese Filling

• 8 oz cream cheese, softened
• 1/3 cup sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract

In a medium bowl, beat the softened cream cheese until it becomes fluffy, which should take about 2-3 minutes.

Add 1/3 cup sugar, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice to the cream cheese.

Continue beating for another 2 minutes until smooth and creamy.

I like to let the cream cheese mixture rest in the fridge for a few minutes before using, so it firms up slightly and is easier to work with.

Step 3: Assemble the Empanadas

• cream cheese filling from Step 2
• apple cinnamon mixture from Step 1
• 11.6 oz empanada dough rounds (about 5 inch, Goya brand suggested)
• water (for sealing edges)

Place the empanada dough rounds on a clean surface.

Add 1 tablespoon of the cream cheese filling (from Step 2) to the center of each dough round, then top with 1 tablespoon of the apple cinnamon mixture (from Step 1).

Moisten the edges of the dough with water, fold each round in half, and press the edges together to seal.

Use a fork to crimp and seal the edges tightly so the filling doesn’t escape.

Step 4: Fry the Empanadas

• assembled empanadas from Step 3
• 1 1/2 to 2 cups vegetable oil

Heat the vegetable oil in a cast iron skillet or large frying pan to 375°F (190°C).

Working in batches, add a few empanadas at a time, being careful not to overcrowd the pan.

Fry the empanadas until they are golden brown on both sides.

Remove them from the oil and place on a plate lined with paper towels to drain excess oil.

For best results, keep the oil temperature steady to ensure even frying.

Step 5: Coat the Fried Empanadas with Cinnamon Sugar

• fried empanadas from Step 4
• 1/2 cup sugar
• 2 tbsp ground cinnamon

In a small bowl, mix together 1/2 cup sugar and 2 tablespoons ground cinnamon.

While the empanadas are still warm, add them one at a time to the cinnamon sugar mixture, turning to coat both sides well.

Place the coated empanadas on a serving plate.

I like to use a shallow bowl for the cinnamon sugar, so the empanadas get an even coating.

Step 6: Serve the Empanadas

Arrange the cinnamon sugar-coated empanadas on a serving plate.

If desired, drizzle each empanada with caramel drizzle before serving.

Enjoy while still warm for the best flavor and texture.

Sweet Caramel Apple Empanadas

Delicious Sweet Caramel Apple Empanadas recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 16 minutes mins

Cook Time 34 minutes mins

Total Time 50 minutes mins

Servings 4

Calories 2450 kcal

Ingredients

  

For the apple filling:

• 2 Granny Smith apples, peeled, cored, chopped (about 4 cups)
• 1 1/2 cups water
• 3/4 cup sugar
• 1/4 cup cornstarch
• 1 tsp ground cinnamon
• 1 tbsp lemon juice

For the cream cheese mixture:

• 8 oz cream cheese, softened
• 1/3 cup sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract

For assembling:

• 11.6 oz empanada dough rounds (about 5 inch, Goya brand suggested)

For frying and finishing:

• 1 1/2 to 2 cups vegetable oil, for frying
• 1/2 cup sugar
• 2 tbsp ground cinnamon

Instructions

 

• In a medium saucepan over low heat, combine 1 1/2 cups water, 3/4 cup sugar, 1/4 cup cornstarch, 1 teaspoon ground cinnamon, and 1 tablespoon lemon juice. Stir constantly and bring the mixture to a boil. Continue stirring for 3-4 minutes until the sauce thickens. Once the sauce has thickened, add the chopped apples and stir. Simmer the mixture for 8-10 minutes, stirring occasionally, until the apples are tender and coated in the thickened sauce.
• In a medium bowl, beat the softened cream cheese until it becomes fluffy, which should take about 2-3 minutes. Add 1/3 cup sugar, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice to the cream cheese. Continue beating for another 2 minutes until smooth and creamy. I like to let the cream cheese mixture rest in the fridge for a few minutes before using, so it firms up slightly and is easier to work with.
• Place the empanada dough rounds on a clean surface. Add 1 tablespoon of the cream cheese filling (from Step 2) to the center of each dough round, then top with 1 tablespoon of the apple cinnamon mixture (from Step 1). Moisten the edges of the dough with water, fold each round in half, and press the edges together to seal. Use a fork to crimp and seal the edges tightly so the filling doesn’t escape.
• Heat the vegetable oil in a cast iron skillet or large frying pan to 375°F (190°C). Working in batches, add a few empanadas at a time, being careful not to overcrowd the pan. Fry the empanadas until they are golden brown on both sides. Remove them from the oil and place on a plate lined with paper towels to drain excess oil. For best results, keep the oil temperature steady to ensure even frying.
• In a small bowl, mix together 1/2 cup sugar and 2 tablespoons ground cinnamon. While the empanadas are still warm, add them one at a time to the cinnamon sugar mixture, turning to coat both sides well. Place the coated empanadas on a serving plate. I like to use a shallow bowl for the cinnamon sugar, so the empanadas get an even coating.
• Arrange the cinnamon sugar-coated empanadas on a serving plate. If desired, drizzle each empanada with caramel drizzle before serving. Enjoy while still warm for the best flavor and texture.