Apple and Cinnamon Empanadas with Caramel Sauce

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a medium saucepan, melt butter over medium heat. Add diced apples and cook for 5-7 minutes, or until slightly softened.

Stir in brown sugar, cinnamon, nutmeg, and lemon juice. Cook for another 2-3 minutes, stirring occasionally, until the sugar is dissolved and the apples are coated in the spice mixture.

Sprinkle in flour and stir to combine. Cook for 1 minute to thicken the mixture slightly. Remove from heat and let cool slightly.

If making homemade caramel sauce, add sugar and water to a saucepan over medium-high heat and stir until sugar dissolves. Stop stirring and let cook until it turns a dark amber color. Turn off heat and add butter, cream, and salt. Whisk until smooth. Add vanilla extract and whisk to incorporate. Be very careful as the mixture is hot and can splatter.

Place a spoonful (about 2 tablespoons) of the apple mixture in the center of each empanada disc. Do not overfill.

Fold the empanada disc in half to form a half-moon shape. Seal the edges by pressing them together with a fork.

Brush the empanadas with water (or an egg wash of 1 egg yolk whisked with 1 tablespoon of water) and sprinkle with granulated sugar (optional).

Place the empanadas on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

While the empanadas are baking, gently reheat the caramel sauce. To avoid burning, microwave in 15-second increments, stirring between each. Alternatively, heat in a saucepan over low heat.

Remove the empanadas from the oven and let them cool slightly on the baking sheet.

Drizzle the warm caramel sauce over the empanadas before serving. Serve immediately.