Apple & Cinnamon Empanadas with Caramel Drizzle (Dessert)

Warm, comforting apple and cinnamon filling encased in a flaky empanada pastry, finished with a homemade caramel drizzle. Perfect for a sweet treat!

Prep Time

20 minutes

Total Time

45 minutes

Calories

465 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.19/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2.5cupsAll-purpose flour(For the empanada dough)

£0.50

0.5teaspoonSalt(For the empanada dough)

£0.01

1cupCold unsalted butter(Cut into cubes, for the empanada dough)

£2.20

2.8cupIce water(For the empanada dough)

3mediumApples(Peeled, cored, and diced)

£1.20

0.3cupGranulated sugar(For the apple filling)

£0.10

1teaspoonGround cinnamon(For the apple filling)

£0.15

0.3teaspoonGround nutmeg(For the apple filling)

£0.08

1tablespoonLemon juice(For the apple filling)

£0.05

2tablespoonsButter(For the apple filling)

£2.20

1Egg(Beaten, for egg wash)

£0.30

0.5cupGranulated sugar(For the caramel)

£0.10

0.3cupHeavy cream(For the caramel)

£0.40

2tablespoonsUnsalted butter(For the caramel)

£2.20

0.3teaspoonSalt(For the caramel)

£0.01

Total Cost

£9.50

£1.19 per serving

Instructions

1.
**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.
2.
**Prepare the apple filling:** In a medium bowl, combine the diced apples, sugar, cinnamon, nutmeg, and lemon juice. Toss to coat.
3.
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.
4.
**Assemble the empanadas:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
5.
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.
6.
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.
7.
Place the empanadas on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with sugar (optional).
8.
Bake for 20-25 minutes, or until golden brown.
9.
**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.
10.
Remove from heat and carefully whisk in the heavy cream. Be cautious, as the mixture may bubble up.
11.
Stir in the butter and salt until smooth. Let cool slightly.
12.
Drizzle the caramel sauce over the baked empanadas. Serve warm.

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My Notes

Nutrition Information

Nutrition per serving (100g)

465 kcal / 1945 kJ

Carbs

55g

21% of RDA

Fat

26g

37% of RDA

Protein

10% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

28 g

31% of RDA

Sodium

210 mg

9% of RDA

Saturated Fat

16 g

80% of RDA

Chef's Tips

For a richer flavor, use brown sugar in the apple filling.

If the dough becomes too sticky, add a little more flour. If it's too dry, add a little more water.

You can substitute store-bought empanada dough for a quicker option.

Store leftover empanadas in an airtight container at room temperature for up to 2 days. Reheat in the oven for best results.

Caramel sauce can be made in advance and stored in the refrigerator for up to a week. Reheat gently before using.

Cooking Equipment

Oven

Stove

Baking sheet

Medium saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use brown sugar in the apple filling.

If the dough becomes too sticky, add a little more flour. If it's too dry, add a little more water.

You can substitute store-bought empanada dough for a quicker option.

Store leftover empanadas in an airtight container at room temperature for up to 2 days. Reheat in the oven for best results.

Caramel sauce can be made in advance and stored in the refrigerator for up to a week. Reheat gently before using.

Apple & Cinnamon Empanadas with Caramel Drizzle (Dessert)

Ingredients

Instructions