Recipes ideas- Caramel apple empanadas


1 Granny Smith apple, peeled and cut into 8 wedges
1 Tbls lemon juice
1 Tbls granulated sugar
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
dash of allspice
1/2 cup caramel bits
1 tsp milk
1 refrigerated pie crust - I used Pillsbury
1 egg, lightly beaten
sugar to sprinkle on top


  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.