Caramel Apple Empanadas

Directions

1. Heat the oven to 375 degrees. Line a baking sheet with parchment paper.
2. Cut 16 (3 3/4-inch) rounds out of pie dough, re-rolling dough if necessary.
3. Combine 1/4 cup sour cream and 1/4 cup caramel topping in a small bowl. Spoon onto the dough rounds and spread gently keeping clear of the edges.
4. Toss the apples with the cinnamon in a small bowl and place one half side of the dough rounds. Moisten the edges with water. Fold the dough in half, pressing the edges together firmly.
5. Place on a baking sheet and make 3 small slits in top of each empanada. Lightly brush with the milk and sprinkle with the sparkling sugar. Bake for 25 to 30 minutes or until lightly browned. Cool on a wire rack for 15 minutes to serve warm or serve at room temperature.
6. While the empanadas bake, combine 6 tablespoons caramel sauce, ¼ cup sour cream and cayenne pepper. Drizzle the sauce over the empanadas or serve as a dip.