I begin with memories, because this recipe reminds me of my mami, whose love inspires me in the kitchen, and watching her cook these foods in all kinds of batches welcomed everyone. To be honest, this homemade dessert brings comfort, feels comforting, and creates happiness during fall, winter, and the holiday season.
The smell of apple and cinnamon cooking feels warm, perfect, builds trust, keeps its promise of being delicious, fades in a flash, so spread joy and savor one moment.
Apple Cinnamon Empanadas-The Short Answer
From Dough to Golden Bites
These empanadas start with empanada dough, made from ingredients that are major yet just three, making them easy to make when you start and realize how simple they are. I bake at the right temperature, adjust the time with an eye on size, whether smaller or bigger, until fully baked.
I shape edges fancier, fold with twisting into a braided technique, keep them sealed, ready to eat asap, sweet, topped with sugar, spiced, covered in caramel sauce, and drizzled with extra drizzle.
Filling, Frying, and Flavor Boost
The filling combines fruit, pie, classic pies, cream, and cheese into a tangy mixture that boosts sweetness and spice. This classic version is hand-made, easily held, cooked in a pan to fry deep until fried, golden, and flaky, reaching true perfection.
I coat the outside to enhance flavor, add a final boost, and turn simple desserts unforgettable.
Why This Recipe Always Wins Hearts
From my own experience, apple cinnamon empanadas shine because each bite delivers a delicious combination of flavors that feels truly irresistible.
The apple filling blends sweet and tart perfectly with a cream cheese mixture that’s rich and creamy, all covered in cinnamon and sugar with a drizzle of caramel.
Once deep fried, the crispy exterior contrasts the soft creamy centers, creating a winning combination that’s easy to make, a great dessert, and perfect for parties, potlucks, or an afternoon snack.
Ingredients Overview (Quantities That Actually Make Sense)
- Ingredients for Apple Cinnamon Empanadas are simpler than they appear. Even with two fillings, you only need a few basic items, most of which are easily found at your local grocery store.
- For the base Empanada Dough, measure 2, 3, or 4 cups of all purpose flour, ½ cup water, ½ cup butter, melted, 1 tsp or teaspoon salt, and 2 tablespoons or tablespoon sugar, depending on batch size.
Dough Structure (Why Numbers Matter)
- Use unsalted butter measured as 8 ounces, 225 grams, or 2 sticks, then cut into small chunks for even mixing.
- Add 1 egg or 2 eggs, plus milk (2-4 tablespoons) if needed. Adjust to preference, but keep in mind that additional sugar will make the dough more delicate to roll out.
- For flavor, you can also add some ground cinnamon powder (1 teaspoon or 2 teaspoons), nutmeg, cloves, spice, or pumpkin mix. Lemon zest is optional, but it improves aroma and helps the dough stay flaky, buttery, and good for holding the filling.
Apple Filling (Measured for Balance)
- Use Granny Smith apples; they are perfect and tart, because they hold their shape well when cooked. Peel, core, and chop about 1½, 2, 3, or 4 cups of apple, cored, diced, peeled, or not based on taste.
- Cook with ¾ cup water, ¼ cup brown sugar, ½ cup regular sugar, and Cornstarch (¼ cup) to thicken up the Mixture.
- Add Juice of ½ lemon, 1 teaspoon vanilla extract, and cinnamon (1 or 2 teaspoons) for a classic flavor combination. This adds depth, helps prevent apples from turning dull, and balances sweetness with tartness and light caramel notes until soft and tender.
Frying, Coating, and Final Texture
- For richness, mix in Cream cheese (8 ounce), brought to room temperature, adding creaminess and richness.
- Fry using Vegetable oil (1½-2 cups or 2-4 cups, depending on pan) until golden and crispy.
- Toss the fried empanadas into a Cinnamon Sugar Coating (½ cup sugar + 2 tablespoons cinnamon) while still warm.
- A sauce may be drizzled over the top for an extra layer, prior to drizzling again. I usually work with Goya 5” rounds weighing 11.6 ounce, ensuring even frying and clean edges.
A Clear and Practical Instruction Flow
Start by gathering ingredients and add them to a mixing bowl, then mix with a spatula until everything is fully combined.
Transfer the mixture to a clean surface, knead for a couple minutes, then place, cover, and leave it to rest in the refrigerator for about 30 minutes while the filling is being prepared.
Roll out the dough into a thin sheet (less than 1/4 inch), cut empanada rounds, re-roll scraps, and keep extra rounds under a towel so they don’t dry out.
Preparing the Apple Filling
- Preheat the oven to 375°, then peel, core, and dice apples—I recommend keeping the pieces very fine so they soften evenly.
- In a pan over medium heat, once butter or coconut oil is melted, add spices and sugar, then sautee until the apples are softened, about 15 minutes.
- Let the filling cool, add 1½ tbsp apple filling to each round, fold, press, seal, crimp, and bake for 20 minutes until golden brown.
Making the Dough Smooth
- Combine flour, salt, and sugar in a food processor, pulse well, then add lemon zest, butter, eggs, and 2 tablespoons milk.
- When clumps form and the dough feels dry, add 1 tablespoon of milk at a time until a smooth consistency forms.
- Split into large balls, flatten, wrap, and refrigerate to relax the dough and make it easier to work with.
Assembling with Confidence
- Sprinkle apples with juice, vanilla, and extract, let them sit, then assemble once the flavors develop.
- Choose option one using a rolling pin, or keep the chilled layer thin on wax sheets to prevent sticking.
- You can make 12–15 larger or 20–25 smaller empanadas; I usually go for 18–20, the perfect dessert size, often using a tortilla press.
Folding and Sealing
- Add a spoonful to the center, bring the edges together, finger twist, or trim with a cutting mold for a neat circle or moon shape.
- For best results, chill briefly before baking so the empanadas hold their shape.
- Pre-heat 375 F / 190 C, remove after 20–25 minutes, let them rest 10 minutes, and serve warm or cold with a sweet dipping sauce.
Alternate Cooking Methods
- From experience, making these empanadas is incredibly easy, with super simple fillings that work well for beginners and cause no issues.
- You can bring water, cornstarch, and sugar to a boil in a saucepan on low, stirring constantly until the sauce thickens, then simmer 8–10 minutes.
- Beat cream cheese until fluffy, then moisten, pinch, and crimp to seal smoothly.
Frying, Coating, and Serving
- I sometimes switch to a cast iron skillet, fry in batches on both sides, and transfer to a plate lined with towels.
- Dip, coat, and drizzle with caramel for extra flavor and texture.
- Enjoy each serving, adjusting cook time (3–4 or 8–10 minutes) until the edges are fully closed and crisp.
Notes & Nutrition (Kitchen-Tested)
In my experience, the dulce de leche dipping sauce should feel like one clear idea, made in a small saucepan with gentle heat, ½ cup cream or half and half, then stir 4 tablespoons, mix well, keep it smooth, and finish with a teaspoon vanilla.
For frying, I choose butter, coconut, oil, shortening, or lard, and I don’t crowd the frying pan because adding more than a few at a time will reduce heat and make empanadas soggy rather than crispy.
I stir often and avoid scorching the apple cinnamon filling to keep flavor balanced.
For reference, nutritional values are approximate and can change with different brands or modifications to the recipe, so for accurate information I use a calculator with exact measurements.
One serving includes calories 355kcal, carbohydrates 49g, protein 3g, fat 17g with saturated 6g, polyunsaturated, monounsaturated 4g, cholesterol 19mg, sodium 185mg, potassium 68mg, fiber 2g, sugar 30g, vitamin a 275iu, c, calcium 37mg, and iron 1mg.
For texture, fully soften the cheese and use the best possible way—a hand mixer—to blend the mixture evenly every time.
Serving & Creative Twists
When I make apple cinnamon empanadas, I treat them like a full-sized pie in mini form, and they always feel wonderful to share. I usually serve the empanadas with a glass of milk or a cup of coffee or tea, which feels perfect after baking.
On special days, I add a scoop of vanilla ice cream or a dollop of whipped cream, and because of their size, I love to dip them into a dessert like plain Cool Whip.
Filling Variations & Dough Choices
Changing the filling keeps things exciting, and I often try other fruits like peaches, nectarines, pears, apricots, or berries for a fresh fruit twist. Each option brings a different flavor and texture that makes every batch feel new.
When needed, I use pie dough in place of empanada dough, just roll it thinner, or go with crescent roll dough for a softer finish.
Related Recipes You’ll Love
While enjoying this Caramel-Style Apple Cinnamon Empanadas (Baked or Fried), you may also want to explore these delicious baked treats from our kitchen:
Classic Chocolate Chip Cookie Sticks Recipe – A fun, dippable twist on traditional cookies that pairs perfectly with coffee or tea.
Mini Churros Recipe: Easy, Crispy Churro Bites – Golden, bite-sized churros with a crisp exterior and soft center, ideal for quick desserts.
Soft & Chewy Cookies Rolled in Cinnamon Sugar – Warm, comforting cookies with a cinnamon-sugar coating that delivers bakery-style flavor.
3 Ingredient Yogurt Cake You’ll Make on Repeat – A light, moist cake made with minimal ingredients, perfect for effortless baking days.
No Eggs, No Fuss: Perfect Peanut Butter Cookies in 3 Steps – Simple, egg-free cookies with rich peanut butter taste and minimal prep.
If you enjoy rich pastries, don’t miss our Cheese Babka Recipe with Rich, Creamy Filling.
FAQ’s
What are empanadas?
Empanadas are a common Spanish, Latin, American, and Iberian-influenced turnover enjoyed across many cultures of the world, shaped like a hand pie. They are filled with sweet or savory ingredients such as apple and cream cheese, and can be baked or fried.
What dough do you use for empanadas?
The dough can be homemade short dough similar to pie dough, which holds fillings well. For convenience, semi-homemade store-bought empanada dough also work well when rolled thinner.
Can you bake empanadas instead of frying them?
Yes, empanadas are traditionally prepared using baking or frying, and both methods work well. When you bake them, the dough cooks evenly and stays lighter than frying.
How long will leftover empanadas last in the fridge?
Leftover empanadas should be placed in the refrigerator or fridge in an airtight container. They last up to 4 days without losing quality.
Can I freeze apple empanadas?
Yes, you can freeze apple empanadas safely for later use. When stored properly in the freezer, they last up to a month.
How to Store and Reheat Caramel Apple Empanada
To refrigerate, place empanadas in an airtight, freezer-safe container with single layers separated by parchment paper, then freeze for a month. To reheat, place them on a baking rack over a baking sheet and bake 10 minutes at 300 degrees, or air fry 8 to 10 minutes at 275 until heated through.
