Description

These Easy Caramel Apple Empanadas are a delightful treat featuring creamy cheesecake and apple pie filling, all wrapped in flaky crusts. They are quick to prepare, perfect for any gathering, and will satisfy your sweet cravings!

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

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Instructions

Preheat oven to 425°F. Allow pie crusts to come to room temperature.
Separate egg white and yolk into two small bowls and whisk each separately. Set aside.
Chop apple slices from the apple pie filling into small bits in a small bowl. Set aside.
In a mixing bowl, beat cream cheese with granulated sugar and vanilla extract until smooth and creamy.
Unroll pie crusts and use a 4-inch circle biscuit cutter to cut circles. Re-roll scraps if needed.
Spoon half a scoop of apple pie filling and cheesecake filling into each pie crust circle's center. Brush edges with egg white.
Fold empanadas in half and pinch edges closed; place on a parchment-lined baking sheet.
Prick each empanada with a fork before baking and brush tops with whisked egg yolk.
Bake for about 15 minutes, until golden brown. Cool on wire rack.
Whisk together powdered sugar, caramel topping, and milk for the glaze, adjusting milk for desired consistency.
Dip cooled empanadas in the caramel glaze and return to lined baking sheet to set.

Notes

For a crispier texture, make sure to prick the tops of empanadas before baking.
You can substitute the apple filling with other fruit fillings if desired.
The glaze can be made thicker or thinner by adjusting the amount of milk.

Nutrition

Serving Size: 1 empanada
Calories: 180
Sugar: 12g
Sodium: 150mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 0g
Protein: 2g
Cholesterol: 20mg