- 7
Ingredients
- 1 Granny Smith apple, peeled and cut into 8 wedges
- 1 Tbls lemon juice
- 1 Tbls granulated sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- dash of allspice
- 1/2 cup caramel bits
- 1 tsp milk
- 1 refrigerated pie crust - I used Pillsbury
- 1 egg, lightly beaten
- sugar to sprinkle on top
Preparation
Step 1
Preheat oven to 425°F.
Combine sugar and spices and sprinkle over apples. Toss to coat and set aside.
Place pie crusts rounds on parchment-lined sheet.
Place each apple wedge on the rounds - slightly off center, leaving room to seal the empanada later.
Melt the caramel bits and milk together in a microwave safe bowl on high for 30 seconds. Stir and repeat until caramel is fully melted and smooth..
Drizzle 1 tsp of caramel onto each apple being careful to stay away from the edge.
Brush edges of rounds with egg and press edges together to seal. Use a fork to crimp the edges shut.
Brush the tops of the empanadas with egg and sprinkle with sugar if desired.
Bake for 12-14 minutes or until golden brown and let cool slightly.
Reheat caramel if necessary and then drizzle over the top of empanadas and serve