Dulce de Leche Caramel Apple Pie Empanadas
Empanadas de Pay de Manzana con Cajeta
Makes 18 empanadas
- For the Dough
- ½ cup, or 1 stick unsalted butter, cold
- 2 cups all purpose flour, plus more to dust countertop
- 1 teaspoon baking powder
- ¼ cup heavy cream
- ¼ cup cream cheese
- ¼ teaspoon brown sugar
- ½ teaspoon salt
- 1 egg
- For the Filling
- 2 tablespoons unsalted butter
- 3 Granny Smith apples, peeled, cored and finely chopped
- 1 tablespoon fresh squeezed lemon juice
- 2 tablespoons brown sugar
- pinch of salt
- ½ cup chopped pecans
- 3 tablespoons cornstarch
- 2/3 cup Cinnamon Dulce de Leche Caramel
- To Assemble the Empanadas
- 1 egg, slightly beaten
- 2 tablespoons white sugar for dusting empanadas
- To make dough: In a bowl of stand up mixer using paddle attachment, add butter, flour, baking powder, heavy cream, one egg, cream cheese, sugar and salt. Beat at low medium speed for less than a minute, until incorporated but you can still see tiny pieces of butter. Scrape into a ball, cover in plastic wrap and refrigerate while you make the filling.
- To make filling: Melt butter in a medium saucepan over medium heat. Once bubbling, add apples, stir and cook 1 minute. Add lime juice, brown sugar and salt. Cook, stirring occasionally, until apples are soft and tender, 10 minutes. Remove from the heat. Add pecans and cornstarch, mix. Stir in Cinnamon Dulce de Leche Caramel and combine. Cover and refrigerate until ready to use.
- To assemble empanadas: Set racks on upper and lower thirds of the oven and set to 400 degrees. Cover 2 baking sheets with parchment paper. In a small bowl, beat the egg for the egg wash.
- Unwrap dough, cut half, return remaining half to the fridge. Sprinkle flour on countertop, rolling pin and your hands. Roll out dough to get about 1/8” depth. Each time you roll, flip, making sure there is flour under it. Make circles with a 4 to 4 ½” mold. Brush egg wash on outer rim of dough circles. Spoon a generous tablespoon of the apple filling in the center, gently close and seal edges pressing with your fingers. Go around with a fork to further seal and decorate the empanadas.
- Brush egg wash on top of the empanadas and sprinkle with white sugar. Repeat with the remaining half the dough and filling.
- Bake empanadas for 20 minutes or until they are golden brown and puffed up. Serve freshly baked and hot! They can also be eaten warm, or cold and reheated.