Description
Taco Bell may have discontinued their legendary Caramel Apple Empanadas, but that doesn’t mean you can’t enjoy them at home! This copycat recipe nails the flaky crust, warm cinnamon-apple filling, and gooey caramel center that made them so addictive.
Ingredients
Scale
For the Empanada Dough:
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup cold unsalted butter, cubed
- 1 egg
- ¼ cup ice water
- 1 tablespoon sugar
For the Caramel Apple Filling:
- 2 medium apples (Granny Smith or Honeycrisp), diced
- 2 tablespoons butter
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon cornstarch (optional, for a thicker filling)
- ¼ cup caramel sauce (store-bought or homemade)
For Frying & Coating:
- Vegetable oil, for frying
- ½ cup sugar
- 1 teaspoon cinnamon
Instructions
Step 1: Make the Dough
- In a bowl, whisk together flour, salt, sugar, and baking powder.
- Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
- Stir in the egg and ice water, mixing until a dough forms. Knead lightly, wrap in plastic, and chill for 30 minutes.
Step 2: Prepare the Caramel Apple Filling
- In a pan over medium heat, melt butter and add diced apples, brown sugar, cinnamon, and nutmeg.
- Cook until the apples are soft and caramelized, about 5-7 minutes. If the mixture is too thin, stir in cornstarch to thicken.
- Remove from heat and stir in the caramel sauce. Let cool.
Step 3: Assemble the Empanadas
- Roll out the chilled dough on a floured surface to ⅛-inch thickness.
- Cut into 4-inch circles (use a cup or cookie cutter).
- Spoon about 1 tablespoon of filling onto each round. Fold over and seal the edges with a fork.
Step 4: Cook the Empanadas
Frying Method (Classic Taco Bell Style):
- Heat 2 inches of oil in a pan to 350°F (175°C).
- Fry the empanadas in batches for 2-3 minutes per side, until golden brown.
- Drain on paper towels and immediately coat with cinnamon sugar.
Baking Method (Healthier Version):
- Preheat oven to 375°F (190°C).
- Brush empanadas with egg wash (1 egg + 1 tablespoon water) and bake for 20-25 minutes, until golden.
- Once baked, brush lightly with melted butter and toss in cinnamon sugar.