Description
These Easy Caramel Apple Empanadas are a delightful treat with a perfect blend of sweet apple filling and creamy cheesecake, all wrapped in flaky pie crust. Ideal for an easy dessert or a comforting snack, they are sure to please any crowd.
Ingredients
Scale
- 2 boxes refrigerated pie crust (14.1 ounce each)
- 1 can apple pie filling (20 ounce)
- 1 package cream cheese, softened (8 ounce)
- â…” cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, separated
- 2 ½ cups powdered sugar
- ¼ cup caramel ice cream topping
- 2 tablespoons milk
Instructions
- Preheat your oven to 425 degrees F and let the refrigerated pie crusts come to room temperature.
- Separate the egg white from the egg yolk into two small bowls, whisking each one separately and setting aside.
- Transfer the apple pie filling to a bowl and chop the apple slices into smaller bits. Set aside.
- Blend the cream cheese, granulated sugar, and vanilla extract in a mixing bowl until smooth and creamy.
- Roll out the pie crusts and cut out 4-inch circles using a biscuit cutter. Re-roll scraps to create additional circles.
- Place half a scoop of apple pie filling and half a scoop of cheesecake filling into the center of each circle, brushing the edges with the whisked egg white.
- Fold the empanadas in half, pinching the edges to seal them tightly before placing them on a parchment-lined baking sheet. Repeat this with the remaining filling.
- Prick each empanada with a fork, then brush the tops with the whisked egg yolk for a golden finish.
- Bake the empanadas for about 15 minutes until they are golden brown, then cool them on a wire rack.
- To make the glaze, mix the powdered sugar with the caramel topping and milk, adjusting the milk for desired consistency. Aim for a thicker glaze with 2 tablespoons of milk or a thinner one with up to 4 tablespoons.
- Dip the cooled empanadas into the caramel glaze and place them back on the parchment paper to set.
Notes
Ensure the pie crusts are at room temperature for easier handling.
You can store any leftovers in an airtight container for up to three days.
Adjust the amount of milk in the glaze based on your preferred thickness.
Nutrition
- Serving Size: 1 empanada
- Calories: 205
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg