Description
These Easy Caramel Apple Empanadas are delightful pastries filled with sweet apple pie filling and creamy cheesecake. Simple to make, they’re perfect for dessert or a tasty snack after dinner!
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
- ⅔ 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 the oven to 425 degrees F and let the pie crusts come to room temperature.
- Separate the egg white from the egg yolk into two small bowls, whisk each separately, and set aside.
- Pour the apple pie filling into a small bowl and chop it into small bits, then set aside.
- In a mixing bowl, beat the cream cheese with granulated sugar and vanilla extract until smooth and creamy.
- Unroll the pie crusts and use a 4-inch biscuit cutter to cut circles. Re-roll scraps to create more circles.
- Spoon half a scoop of apple pie filling and half a scoop of cheesecake filling into the center of each circle. Brush the edges with the whisked egg white.
- Fold each empanada in half and pinch the edges to seal, then place them on a parchment-lined baking sheet.
- Prick each empanada with a fork and brush the tops with the whisked egg yolk.
- Bake for about 15 minutes until golden brown, then cool on a wire rack.
- Prepare the glaze by whisking powdered sugar with caramel topping and milk, adjusting milk for desired consistency.
- Dip the cooled empanadas in the caramel glaze and place them back on the parchment paper to set.
Notes
Allow the empanadas to cool completely before glazing for best results.
Experiment with different pie fillings for a variety of flavors!
Keep any leftovers stored in an airtight container at room temperature.
Nutrition
- Serving Size: 1 empanada
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg