Description

These Easy Caramel Apple Empanadas offer a delicious blend of sweet apple filling and creamy cheesecake amidst a flaky crust. Quick to prepare and perfect for gatherings or family dessert nights!

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F and allow pie crusts to reach room temperature.
Separate the egg white from the yolk in two small bowls and whisk each one separately. Set aside.
Chop apple slices from the apple pie filling into small bits and set them aside.
Beat together cream cheese, granulated sugar, and vanilla extract in a mixing bowl until smooth.
Roll out pie crusts, and use a 4-inch biscuit cutter to cut circles, re-rolling scraps if necessary.
Spoon half a scoop of apple filling and half a scoop of cheesecake filling onto each circle. Brush edges with whisked egg white.
Fold empanadas in half, pinching edges closed, and place them on a parchment-lined baking sheet.
Prick each empanada with a fork, then brush the tops with whisked egg yolk.
Bake for about 15 minutes until golden brown, then cool on a wire rack.
Prepare the glaze by whisking together powdered sugar, caramel topping and milk to desired consistency.
Dip the cooled empanadas into the glaze and set them back on the parchment paper.

Notes

Feel free to use store-bought or homemade apple pie filling for utmost convenience.
For a richer flavor, consider adding a pinch of cinnamon to the apple filling.
Make sure to cool the empanadas before glazing to prevent the glaze from melting.

Nutrition

Serving Size: 1 empanada
Calories: 220
Sugar: 14g
Sodium: 150mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg