Apple & Cinnamon Empanadas with Caramel Drizzle (Dessert)

**Make the empanada dough:** In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, until the dough just comes together. Be careful not to overmix. Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

**Prepare the apple filling:** In a medium bowl, combine the diced apples, sugar, cinnamon, nutmeg, and lemon juice. Toss to coat.

Melt butter in a large skillet over medium heat. Add the apple mixture and cook, stirring occasionally, until the apples are softened and the juices have thickened, about 8-10 minutes. Remove from heat and let cool completely.

**Assemble the empanadas:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a 4-inch round cutter or a small bowl to cut out circles.

Place a spoonful of the cooled apple filling in the center of each circle. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.

Place the empanadas on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with sugar (optional).

Bake for 20-25 minutes, or until golden brown.

**Make the caramel drizzle:** While the empanadas are baking, prepare the caramel. In a medium saucepan, combine the granulated sugar and 2 tablespoons of water. Cook over medium heat, without stirring, until the sugar melts and turns a deep amber color.

Remove from heat and carefully whisk in the heavy cream. Be cautious, as the mixture may bubble up.

Stir in the butter and salt until smooth. Let cool slightly.

Drizzle the caramel sauce over the baked empanadas. Serve warm.