Description
Golden fried caramel apple empanadas with a sweet cream cheese center and cinnamon sugar coating—perfect for fall desserts.
Ingredients
Apple Cinnamon Filling
2 Granny Smith apples, peeled, cored, chopped (about 4 cups)
1½ cups water
¾ cup sugar
¼ cup cornstarch
1 teaspoon cinnamon
1 tablespoon lemon juice
Cream Cheese Mixture
8 oz cream cheese (room temp)
⅓ cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla
Other
11.6 oz empanada dough (5” rounds, Goya preferred)
1½–2 cups vegetable oil (for frying)
Cinnamon Sugar Coating
½ cup sugar
2 tablespoons cinnamon
Instructions
1. In a medium saucepan over low heat, combine water, cornstarch, sugar, cinnamon, and lemon juice. Stir constantly until thickened (3–4 minutes).
2. Add chopped apples and simmer for 8–10 minutes, stirring occasionally. Remove from heat and cool slightly.
3. In a bowl, beat cream cheese until fluffy (2–3 minutes). Add sugar, lemon juice, and vanilla. Beat until smooth.
4. Place 1 tbsp of cream cheese in the center of each dough round. Top with 1 tbsp of apple filling.
5. Moisten edges of dough, fold in half, and crimp with a fork.
6. Heat oil to 375°F in a deep skillet. Fry empanadas in batches until golden on both sides.
7. Remove and drain on paper towels.
8. Mix cinnamon and sugar in a bowl. Roll warm empanadas in mixture.
9. Drizzle with caramel and serve.
Notes
Make ahead: Freeze filled empanadas raw. Fry or bake straight from frozen.
To bake: Brush with egg wash and bake at 375°F for 18–22 minutes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 empanada
- Calories: 355
- Sugar: 30g
- Sodium: 185mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 19mg