These caramel apple empanadas are golden, flaky hand pies filled with warm, spiced apples and gooey caramel. I love making them when I want an easy, portable dessert that tastes just like fall. They come out of the oven with perfectly crisp edges and a soft, sweet filling that’s cozy and nostalgic—just like a slice of caramel apple pie in every bite.
Why You’ll Love This Recipe
I love how these empanadas bring together the best parts of apple pie and a sweet pastry treat. They’re easy to make, especially when I use store-bought pie dough or empanada discs. The combination of tender apples, cinnamon, and rich caramel is comforting, and the handheld size makes them fun to eat and perfect for sharing. Whether I serve them warm with a scoop of vanilla ice cream or pack them up for a fall picnic, they’re always a hit.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Apples (peeled and diced – I usually go with Granny Smith or Honeycrisp)
- Brown sugar
- Ground cinnamon
- Nutmeg (optional)
- Butter
- Caramel sauce or soft caramel candies
- Refrigerated pie crust or empanada dough discs
- Egg (for egg wash)
- Sugar (for sprinkling on top)
Directions
- I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a skillet, I melt butter over medium heat and cook the diced apples with brown sugar, cinnamon, and a pinch of nutmeg until they’re soft and slightly caramelized—about 5–7 minutes.
- I remove the pan from heat and stir in the caramel sauce or chopped soft caramels, letting it melt into the apple mixture.
- I roll out the dough and cut circles (about 4–5 inches wide if using pie crust). I place a spoonful of filling in the center of each round.
- I fold the dough over to form a half-moon, pressing the edges with a fork to seal.
- I brush each empanada with egg wash and sprinkle with a little sugar for extra crunch.
- I bake for 20–25 minutes or until golden brown and crisp.
- I let them cool slightly before serving—but they’re best warm with the caramel still gooey inside.
Servings and timing
This recipe makes about 10–12 empanadas and takes around 45 minutes total—15 minutes for prep, 10 minutes to cook the filling, and 20–25 minutes for baking.
Variations
Sometimes I add a handful of chopped pecans or walnuts to the filling for a little crunch. For a salted caramel twist, I sprinkle a bit of flaky sea salt inside or on top before baking. If I’m in a hurry, I use canned apple pie filling and just stir in some caramel. And when I want something extra indulgent, I drizzle them with more caramel after baking.
storage/reheating
I store leftover empanadas in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I pop them in a 300°F oven for about 10 minutes or until warm and crisp again. They also reheat nicely in an air fryer. I don’t recommend microwaving since they lose their flakiness.
FAQs
Can I make these empanadas ahead of time?
Yes, I often prepare the filling and dough in advance and assemble the empanadas right before baking. They can also be frozen unbaked—just add a couple extra minutes to the bake time.
What kind of apples work best?
I usually use tart apples like Granny Smith for contrast, but Honeycrisp or Fuji work well if I want something sweeter. A mix of apples also adds great flavor.
Can I use puff pastry instead of pie dough?
Absolutely. Puff pastry gives them a more buttery, flaky texture. I just make sure to seal the edges well and adjust the bake time slightly if needed.
Do I have to cook the apple filling first?
I highly recommend it. Cooking the apples ensures they’re soft and caramelized, and it helps prevent sogginess by reducing excess moisture.
Can I air fry these instead of baking?
Yes! I’ve had success air frying at 350°F for about 10–12 minutes. They turn out golden and crispy, just like from the oven.
Conclusion
These caramel apple empanadas are one of my favorite fall desserts, but honestly, I make them all year round. They’re easy, customizable, and packed with flavor in every bite. Whether I’m making a batch for a get-together or just craving something warm and sweet, these always satisfy. I love how something so simple can taste so special.
Caramel Apple Empanadas
- Prep Time: 15 minutes
- Cook Time: 10 minutes (filling)
- Total Time: 45 minutes
- Yield: 10–12 empanadas
- Category: Dessert, Hand Pies
- Method: Baking
- Cuisine: American, Latin-Inspired
- Diet: Vegetarian
Description
These Caramel Apple Empanadas are flaky, golden hand pies filled with cinnamon-spiced apples and gooey caramel. An easy fall dessert that tastes like individual caramel apple pies—perfect for parties, holiday gatherings, or a cozy treat served warm with ice cream. Made with simple ingredients and ready in under an hour!
Ingredients
- 2 cups peeled and diced apples (Granny Smith, Honeycrisp, or a mix)
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- ¼ tsp nutmeg (optional)
- 1 tbsp butter
- ⅓ cup caramel sauce or 6–8 soft caramel candies, chopped
- 1 box refrigerated pie crusts or 10–12 empanada dough discs
- 1 egg (beaten, for egg wash)
- 1 tbsp granulated sugar (for sprinkling)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a skillet, melt butter over medium heat. Add apples, brown sugar, cinnamon, and nutmeg. Cook for 5–7 minutes until apples are tender.
- Remove from heat and stir in caramel sauce or chopped caramels until melted and combined.
- Roll out dough and cut into 4–5 inch circles. Add a spoonful of filling to the center of each round.
- Fold over into a half-moon shape. Press edges with a fork to seal.
- Brush tops with egg wash and sprinkle with sugar.
- Bake for 20–25 minutes, until golden brown.
- Let cool slightly before serving. Best enjoyed warm.
Notes
- Add chopped pecans or walnuts for crunch.
- For a salted caramel version, sprinkle flaky sea salt before baking.
- Use puff pastry for a flakier variation—adjust bake time as needed.
- Canned apple pie filling + caramel is a quick shortcut.
- Drizzle extra caramel on top after baking for more indulgence.
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