Description
Sweet caramel apple empanadas blend Mexican culinary traditions with irresistible dessert charm. Crisp pastry pockets filled with spiced apple and caramel create a delightful treat you won’t be able to resist.
Ingredients
Scale
Dough Ingredients:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 1/2 cup cold butter
- 1 large egg
- 2–3 tbsp cold water
Filling Ingredients:
- 3 medium apples
- 1/2 cup caramel sauce
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Finishing Ingredients:
- 1 egg (for egg wash)
- 2 tbsp granulated sugar (for topping)
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
Instructions
- Sift flour, salt, and sugar into a large mixing bowl, creating a light, airy base for the dough.
- Cut cold butter into small cubes and incorporate into the flour mixture using a pastry cutter or fingertips until the texture resembles coarse breadcrumbs.
- Whisk the egg and gradually add cold water, mixing until the dough forms a cohesive ball without overworking.
- Wrap the dough in plastic and refrigerate for 30 minutes to allow gluten to relax and butter to firm up.
- Peel and dice apples into small, uniform cubes for even cooking and consistent filling.
- Combine diced apples with caramel sauce, brown sugar, cinnamon, and nutmeg in a saucepan, cooking over medium heat for 5-7 minutes until apples soften slightly.
- Remove apple mixture from heat and let cool completely to prevent soggy empanadas.
- Roll out chilled dough on a floured surface to 1/8-inch thickness and cut into 4-inch circles.
- Place a spoonful of cooled apple filling in the center of each dough circle, leaving edges clear for sealing.
- Fold dough over filling to create a half-moon shape, crimping edges with a fork to seal completely.
- Whisk egg and brush over empanadas to create a golden, glossy finish.
- Sprinkle granulated sugar on top for added crunch and sweetness.
- Heat vegetable oil to 375°F in a deep fryer or heavy-bottomed pot.
- Carefully fry empanadas in batches for 2-3 minutes per side until golden brown and crispy.
- Drain on paper towels to remove excess oil and dust with powdered sugar before serving warm.
Notes
- Chill dough thoroughly to ensure maximum flakiness and prevent butter from melting during preparation.
- Use firm, tart apples like Granny Smith for better structural integrity and balanced sweetness in the filling.
- Allow filling to cool completely to prevent dough from becoming soggy and maintain crisp empanada texture.
- Consider baking as a healthier alternative to frying by brushing with egg wash and baking at 375°F for 20-25 minutes until golden brown.
- Prep Time: 30 minutes
- Cook Time: 12-15 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg