Caramel Apple Empanadas

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Prep Time

20mins

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Time to Table

45mins

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Serves

16

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Ingredients

  • 14.1 ounce package refrigerated pie dough (2 crusts)
  • 1/2 cup Daisy Sour Cream, divided
  • 1/4 cup , plus 6 tablespoons caramel topping, divided
  • 1/2 cup finely diced unpeeled apple
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon milk
  • 1/4 teaspoon sparkling sugar
  • 1/8 teaspoon cayenne pepper or to taste

Ingredients

  • 14.1 ounce package refrigerated pie dough (2 crusts)
  • 1/2 cup Daisy Sour Cream, divided
  • 1/4 cup , plus 6 tablespoons caramel topping, divided
  • 1/2 cup finely diced unpeeled apple
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon milk
  • 1/4 teaspoon sparkling sugar
  • 1/8 teaspoon cayenne pepper or to taste

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.
  • Calories:182
  • Cholesterol:6
  • Dietary Fiber:15
  • Protein:25
  • Sodium:141
  • Total Carbohydrate:24
  • Total Fat:9

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