These Caramel Apple Empanadas are the ultimate Fall treat! Fresh apples, cinnamon-sugar, and caramel are all wrapped up in a flaky pie crust for a totally indulgent dessert.
If you're looking for a delicious and easy dessert that's perfect for fall, these caramel apple empanadas are the perfect choice. Tangy Granny Smith apples are tossed with warm spices and brown sugar, tucked in with a soft caramel, and then baked in a buttery pie crust for a totally irresistible treat.
These tasty little morsels were inspired by my love for Taco Bell's Caramel Apple Empanada, which has come and gone from the menu over the years. And those things were the best - so I had to create my own version at home.
They taste like a match-up of everyone's favorite fall desserts: candy apples and a classic apple turnover. So good.
And while they look like they took all day to prepare, you can throw them together in about 40 minutes! Plus, they're a great way to use up all those pounds of apples that are in season in the Fall! (And if you're looking for more ways to use up fresh apples, don't miss this apple pie vodka!)
Key Ingredients & Substitutions
- Granny Smith apple. One large apple, cut into 8 wedges, gives you one wedge per empanada. Its tartness balances the caramel, and it holds its shape in the oven. Honeycrisp, Pink Lady, or Braeburn work too, but the filling will be sweeter.
- Brown sugar and cinnamon. These coat the apple and melt into a quick, syrupy glaze as the empanadas bake. Light or dark brown sugar both work, and coconut sugar is a fine swap.
- Lemon juice. Just a teaspoon keeps the apple from browning and brightens the filling. Fresh or bottled is fine.
- Pie crust. A refrigerated, store-bought crust keeps this recipe quick, but a homemade crust like this coconut oil pie crust is lovely here. Puff pastry also works for a lighter, flakier empanada.
- Caramel candies. Soft, individually wrapped chewy caramels (like Werther's chewy caramels) melt into a gooey pocket in the center. In a pinch, use about a teaspoon of thick caramel sauce per empanada instead.
- Egg wash. An egg yolk beaten with a little water seals the edges and gives the crust its golden shine. To make these egg-free, brush with plant milk or melted vegan butter and use a vegan pie crust.
- Turbinado sugar. The big, crunchy crystals of turbinado sugar give the tops that bakery-style sparkle. Regular granulated sugar mixed with a pinch of cinnamon works too.
- Caramel sauce. For drizzling, use your favorite store-bought sauce (Ghirardelli caramel sauce is a good one) or whip up this vegan caramel sauce.
Helpful Tips
Here are some tips and tricks to help you make the best caramel apple empanadas:
Use Granny Smith apples! Granny Smith apples are tart and firm, which makes them perfect for baking. If you don't have Granny Smith apples available, you can use another firm apple variety, such as Honeycrisp or Pink Lady, but it won't have the same tart flavor.
Use premade pie crusts. Using premade pie crusts saves time and makes the recipe much easier. You can find premade pie crusts in the refrigerated section of most grocery stores. Of course, you can make a homemade pie crust as well. This Coconut Oil Pie Crust would work well here.
Keep the dough cold. Warm pie dough gets sticky and tears when you fold it. If the circles start to soften while you're filling them, pop the whole baking sheet in the fridge for 10 minutes before sealing and baking. Cold dough also bakes up flakier.
Seal the edges well. Caramel loves to leak! Don't overfill, brush the edges with egg wash, and press them firmly together before crimping with a fork. An empanada press makes this even easier: it cuts, folds, and crimps each empanada in one squeeze, so they all come out the same size.
Prick venting holes. Pricking venting holes on top of the empanadas allows steam to escape and prevents them from becoming too soggy. Don't skip this step!
Fun Variations
- Add some nuts! You can add chopped nuts, such as pecans or walnuts, to the apple filling for extra crunch and flavor.
- Mix up the spices. If you don't care for cinnamon, you can use other warm baking spices, such as nutmeg or allspice, to flavor the apple filling. You can even add a dash of chili powder for a sweet and spicy version.
- Swap the fruit. Ripe but firm pears are wonderful with caramel. Cut them into wedges the same way and bake as directed.
- Apple butter filling. Spread a teaspoon of homemade apple butter on each circle before adding the apple for an extra-spiced, jammy center.
- Salted caramel. Sprinkle a few flakes of sea salt over the caramel drizzle for a sweet-salty finish.
Serving Ideas
These empanadas are best served warm, when the caramel is still gooey. Pile them on a platter, drizzle with extra caramel sauce, and add a scoop of vanilla ice cream or a dollop of whipped cream for an easy plated dessert.
Because they're handheld, they're also perfect for fall parties, Halloween trick-or-treat nights, and Thanksgiving dessert tables. Serve them with a mug of hot coffee or a pitcher of mulled sparkling apple cider, and set out a few other fall favorites like vegan apple crisp for a cozy dessert spread.
Storing & Freezing
Once baked and cooled, store the empanadas in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, place them in a preheated oven at 350 F for 5-10 minutes, or until heated through. The oven (or an air fryer) keeps the crust crisp; the microwave will make it soft.
These empanadas also freeze really well, which makes them a great make-ahead option. To freeze unbaked empanadas, assemble them completely (including the egg wash and turbinado sugar topping), then freeze in a single layer on a baking sheet until solid before transferring to a freezer bag or airtight container, where they'll keep for up to 3 months. Bake straight from frozen at 400 F, adding about 5-10 extra minutes to the bake time. You can also freeze fully baked empanadas the same way - just thaw them overnight in the refrigerator, then warm in a 350 F oven for 10-15 minutes until heated through.
FAQs
Can I use homemade pie crusts instead of premade ones?
Yes, you can certainly use homemade pie crusts if you're willing to put in the effort! My Coconut Oil Pie Crust would be a great match for these empanadas.
Can I use a different type of apple?
Yes, you can use any type of apple you prefer. However, red apple varieties won't have the same characteristic tart flavor that comes from Granny Smith apples.
Can I make these empanadas ahead of time?
Yes! You can bake them a day or two ahead, or assemble and freeze them unbaked so they're ready to bake whenever a craving hits. See the Storing & Freezing section above for the details.
Now that you know everything you need to make these delicious caramel apple empanadas, it's time to get baking! They're perfect for a sweet treat after dinner, a snack, or even a breakfast treat on the go. Enjoy!
More Tasty Treats
If you love these Caramel Apple Empanadas, be sure to check out these other delicious ideas:
📖 Recipe
Equipment
- Empanada press optional
Ingredients
- 1 large granny smith apple, peeled and cut into 8 wedges
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 1 pie crust, 9-inch refrigerated crust; store bought or homemade is fine
- 8 caramel candies, soft chewy caramels, unwrapped
- 1 egg yolk, beaten with 1 teaspoon water, for egg wash
- 3 tablespoons turbinado sugar
- caramel sauce, optional, for drizzling, store bought or homemade
Instructions
- Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, toss the apple wedges with the brown sugar, cinnamon, and lemon juice; set aside.
- Roll out the pie crust and cut it into 8 equal circles, about 3½ to 4 inches wide, using a round cutter or the rim of a glass (re-roll the scraps as needed). Place the circles on the prepared baking sheet.
- Place one apple wedge in the center of each circle and top it with one caramel.
- Brush the edges of each circle with egg wash, fold the dough over the apple filling, and press firmly to seal. Crimp the edges shut with a fork (or use an empanada press to fold and crimp in one step).
- Brush the tops with egg wash and sprinkle with turbinado sugar. Use a fork to prick a few venting holes in the top of each empanada.
- Bake in the preheated oven for about 20 minutes, until golden brown.
- Remove from the oven and let cool for at least 5 minutes (the caramel filling will be very hot), then drizzle with caramel sauce, if desired.
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