These Caramel Apple Empanadas are easy to make at home. Because they are baked, not fried, your kitchen stays clean while you whip up these simple apple hand pies.
I had these Taco Bell caramel apple empanadas recently, and while they were fine, my homemade version is flaky and delicious. I added a caramel glaze to the tops that takes these to the next level!
This recipe was originally published in September 2019. I updated the recipe notes and added new photos in August 2026.
Aimee’s Empanada Notes
Nothing is more comforting than an old-fashioned apple pie. There’s a reason it’s America’s favorite food, and one of my family’s favorites too!
Today’s Caramel Apple Empanadas recipe is my EASY take on the classic pie recipe, with some gooey caramel thrown in to make it even more delicious.
Quick and simple. From start to finish, you can make these in under an hour with just a handful of ingredients.
Smart shortcuts. I’ve got some shortcuts that may make your grandma cringe, but busy moms rejoice! Instead of fussing with homemade pastry crust or peeling a bunch of apples, I use some store-bought options.
Making hand pies is my secret superpower, and you’ll find more flavor options in my pie category!
Caramel Apple Empanada Ingredients
Want to make this caramel apple empanada recipe? Be sure to scroll down to the recipe card for a complete list of ingredients and measurements.
- Refrigerated pie crust – While you can use homemade pie crust if you’d like, you’ll save tons of time by buying the rolls of refrigerated pie crust dough at the store. And it surprisingly tastes great too.
- Apple pie filling – Again, you can definitely use homemade apple pie filling if you’d like, but there are so many other flavors in this recipe, you really won’t miss out by using canned. You can also use my fried apples recipe as a substitute filling.
- Cream cheese – Let this soften so it’s easy to mix with the other ingredients.
- Caramel ice cream topping – No need to make your own caramel sauce from scratch here! This works great.
Want to make Taco Bell caramel apple empanadas at home? Skip the glaze, dunk in cinnamon and sugar, then drizzle with caramel sauce to finish.
How to Make Apple Empanadas
Prepare the Dough and Filling:
- Unroll the pie crusts and cut out circles using a 4-inch biscuit cutter. Re-roll the scraps to get more circles.
- Using a 1 tablespoon scoop, spoon half a scoop of apple pie filling and half a scoop of cheesecake filling into the center of each pie crust circle.
Seal and Fill Hand Pies:
- Brush the edges of the circle with the whisked egg white.
- Fold each empanada in half and pinch the edges closed with your fingers or crimp them with a fork. Set the empanadas on a parchment paper lined baking sheet.
Prepare to Bake:
- Prick each empanada with a fork before baking to let steam escape, then brush the tops with the whisked egg yolk.
- Place the pan in the oven and bake the apple empanadas for about 15 minutes, until golden brown. Remove and cool on wire rack.
Glaze:
- Whisk together the powdered sugar, caramel ice cream topping, and milk. Add more or less milk to reach your desired consistency.
- Dip the cooled empanadas into the caramel glaze and return to them to the parchment paper lined baking sheet or wire rack to set.
Tips and Tricks
- Change up the filling by swapping out flavors. Peach Hand Pies are amazing!
- Use a Silpat baking mat or parchment paper on your baking sheet to prevent sticking.
- Don’t be alarmed if some of your empanadas break open. This is normal and happens all the time. After cooling, they will still be delicious (and it’s why I recommend parchment paper for easy cleanup too).
- Allow the empanadas to cool completely before glazing so the glaze doesn’t melt.
- Want to make homemade apple pie filling? Check out these delicious Apple Hand Pies.
Recipe FAQs
Yes! You can freeze these after baking with or without the glaze. Just note, if you freeze WITH the glaze, it may get a little soft and runny when defrosting. To freeze, slide the empanadas into a freezer-safe airtight container or ziploc freezer bag for up to 3 months.
It depends! In some regions, they’re baked, while in others, they’re fried. To keep things easy, this caramel apple empanada recipe bakes them.
Empanadas can be sealed with egg white, like I use in this recipe, or a little bit of water. Then, press the edges together with your fingers or a fork to seal them shut.
More Easy Dessert Recipes
Can’t get enough caramel and apples? Readers love my caramel apple cupcakes! Or try my caramel apple cheesecake bars.
- This easy and delicious Chocolate Eclair Cake is perfect, especially with this Chocolate Ganache Frosting on top!
- Apple Crumble or Apple Crisp? I will take both please!
- Make these easy, ooey gooey chewy Rice Krispie Treats that are perfect for any occasion!
- Lemon Hand Pies or Blueberry Hand Pies, doesn’t matter! They are both delicious!
- Make these Mini Pecan Pies that are packed full with all the same big flavors!
Caramel Apple Empanadas
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Ingredients
For the empanadas
- 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
For the glaze
- 2 ½ cups powdered sugar
- ¼ cup caramel ice cream topping
- 2 Tablespoons milk
Instructions
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Preheat oven to 425 degrees F. Remove pie crusts from their packaging and allow to come to room temperature.
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In two small bowls, separate egg white from egg yolk. KEEP BOTH. Whisk each one separately. Set aside.
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Dump apple pie filling into a small bowl. Chop up apple slices into small bits. Set aside.
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In a mixing bowl, beat cream cheese with granulated sugar and vanilla extract until smooth and creamy.
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Unroll pie crusts and cut circles using a 4-inch circle biscuit cutter. Re-roll the scraps once to get more circles.
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Using a 1 Tbsp scoop, spoon half a scoop of apple pie filling and half a scoop of cheesecake filling into the center of each pie crust circle. Brush the edges of the circle with the whisked egg white.
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Fold each empanada in half and pinch the edges close (either by folding or pressing with a fork). Place on a parchment paper lined baking sheet. Repeat for remaining apple hand pies.
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Prick each empanada with a fork before baking. Brush tops of empanadas with whisked egg yolk, in a thin, even coating.
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Bake apple empanadas for about 15 minutes, until golden brown. Remove and cool on wire rack.
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Make the glaze by whisking together powdered sugar with caramel ice cream topping and milk. Add more or less milk to desired consistency. For a thicker glaze (like I used), I did 2 Tbsp milk. Add up to 4 Tbsp for a thinner glaze.
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Dip cooled empanadas into the caramel glaze and return to parchment paper lined baking sheet to set.
Notes
- Change up the filling by swapping out flavors. Peach Hand Piesare amazing!!
- Use a silpat baking mat or parchment paper on your baking sheet to prevent sticking.
- Don’t be alarmed if some of your empanadas break open. Allow them to cool before glazing.
- Want to make homemade apple pie filling? Check out these delicious Apple Hand Pies.
- Store hand pies in an airtight container at room temperature for up to 3 days. Or freeze for up to 3 months.
- See blog post for more recipe tips and tricks.
Nutrition
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Easy Caramel Apple Empanadas are baked hand pies with a sweet apple pie and cheesecake filling topped with caramel glaze!