Caramel Apple Empanadas

Caramel Apple Empanadas

The flaky crust makes it impossible to resist to caramel apple empanada, not to forget the granny smith apple inside which is an added value to the deliciousness of this recipe and not only. Granny Smith apples are a crisp, tart apple that make a delicious snack or a tasteful addition to recipes. Because these green apples have a higher acid content than other apples, they take longer to go brown once you cut into them. If you want to try in other recipes, then toss diced Granny Smith apples into salads or stir them into your oatmeal at breakfast. Caramelize chopped Granny Smith apples with a touch of butter and cinnamon to make a warm topping for frozen yogurt. No matter how you enjoy these tart green apples, your body will reap a nutritional harvest of benefits.

Ingredients
  • 1 Granny Smith apple, peeled and cut into 8 slices
  • 1 Tbls lemon juice
  • 1 Tbls sugar
  • ½ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • dash of allspice
  • ½ cup caramel bits
  • 1 tsp milk
  • 1 refrigerated pie crust
  • 1 egg, lightly beaten
  • sugar to sprinkle on top
Cooking method
  1. Preheat oven to 425°F.
  2. Line cookie sheet with parchment paper.
  3. Toss apples with lemon juice.
  4. Combine sugar and spices and sprinkle over apples. Toss to coat and set aside.
  5. Unroll pie crust on a lightly floured surface. Roll out just slightly.
  6. Cut out 7-8 rounds using a 4 inch cutter.
  7. Place pie crusts rounds on parchment-lined sheet.
  8. Place each apple wedge on the rounds – slightly off center, leaving room to seal the empanada later.
  9. Melt the caramel bits and milk together in a microwave safe bowl on high for 30 seconds. Stir and repeat until caramel is fully melted and smooth.
  10. Drizzle 1 tsp of caramel onto each apple being careful to stay away from the edge.
  11. Brush edges of rounds with egg and press edges together to seal. Use a fork to crimp the edges shut.
  12. Brush the tops of the empanadas with egg and sprinkle with sugar if desired.
  13. Bake for 12-14 minutes or until golden brown and let cool slightly.
  14. Reheat caramel if necessary and then drizzle over the top of empanadas and serve.
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