These baked apple empanadas beat fried empanadas hands down. The pastry is light and fluffy with just a bit of crunch. The homemade caramel sauce is simple to make. You just boil a can of sweetened condensed milk and that's it!
Empanadas are a favorite dish in Mexico for a snack or after-dinner treat. I prefer using Granny Smith Apples in my empanadas but you can use any variety.
Apple Empanada with Homemade Caramel Sauce
Makes approximately 28
Ingredients List:
• 8 apples, cut into slices
• 2 cups flour
• ⅔ cup butter, cold
• 1 teaspoon salt
• 5-6 tablespoon cold water
• ½ cup sugar
• 2 tablespoon cinnamon
• 1 teaspoon nutmeg
• 1 can sweetened condensed milk
• 1 egg white
Additional items:
• pastry cutter
• rolling pin
• pot
• 3” cookie cutter
• pastry brush
Instructions:
• Peel label off can of sweetened condensed milk, put in pot and cover with
water. Boil 2 ½ – 3 hours. Let cool before opening caramel.
• Blend flour and salt. Cut in butter until crumbly.
• Add enough water until pastry dough sticks together, but isn't too wet.
• Roll dough to approximately ¼”.
• Cut rounds with 3” cookie cutter or equivalent size glass.
• Place apple slice on half of each round, sprinkle with cinnamon/nutmeg
mixture and sugar.
• Fold empanada in half and crease edges with fork to seal.
• Brush tops with beaten egg white and sprinkle with sugar.
• Bake at 400° for 18-20 minutes.
• Serve with caramel sauce.
Caramel sauce is so decadent and the perfect dipping sauce for apple empanadas.
Use a dinner fork to crimp the edges of the empanada dough and make a few tiny holes in the dough with the fork to release steam while baking.
The kids love these, so pack a few in their lunchboxes.
Try my cookie dough bites...
No Bake Treats: Cookie Dough Bars With Sprinkles And No Eggs
