Caramel Apple Empanadas Food

CARAMEL APPLE EMPANADAS

Steps:

• Combine flour and salt in a large bowl. Cut in butter with a pastry cutter or 2 knives until mixture resembles coarse crumbs. Stir in water, 1 tablespoon at a time, until dough forms a ball. Wrap with plastic wrap and chill for 30 minutes.
• Roll out dough into a large rectangle on a lightly floured work surface. Cut into 16 squares. Place 2 tablespoons apple pie filling and 1 teaspoon caramel topping on each square. Fold into triangles and seal edges with a fork.
• Heat oil in a deep-fryer or large saucepan to 370 degrees F (187 degrees C). Deep-fry empanadas until golden brown, 3 to 5 minutes per batch. Transfer to a paper towel-lined platter to drain. Sprinkle with powdered sugar.

CARAMEL APPLE EMPANADAS

Steps:

• Heat oven to 400°F. Combine apples, 1 cup of dulce de leche and brown sugar in bowl, mix until well blended. In a small bowl combine lightly beaten egg and water. Line a baking sheet with parchment paper. Spoon about 2 Tablespoons apple mixture onto center of each empanada disk, brush edges with egg mixture and fold over dough, using a fork seal edges together well and place them on prepared baking sheet. Lightly brush top of empanadas with egg mixture. Bake 18 min. or until golden brown. Cool slightly. Serve drizzled with remaining 2 Tbsp. dulce de leche and topped with COOL WHIP.

COPYCAT TACO BELL CARAMEL APPLE EMPANADA

Steps:

• Make Filling:.
• In a microwave safe container, melt 20 caramels with 1 cup apple pie filling. Stir in remaining pie filling and ground cinnamon. Allow to filling to cool completely.
• Place 2 tablespoons caramel apple filling on one half of each dough round, leaving a 1/4-inch border around the filling. Brush border with water; fold dough over filling to enclose completely. Press edges to seal, then press to crimp with hands. Chill finished pastries in freezer for 10 minutes before cooking.
• Cook:.
• Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat 2-inches of oil, over medium-high, to 340°F.
• Line two baking sheets with paper towels. Working in batches, fry empanadas until they are light brown in color and crisp, about 5 minutes a batch, transfer empanadas to prepared towel lined baking sheets. Cool slightly before serving.
• Tip: Copycat Taco Bell Caramel Apple Empanda's can be formed and chilled in the refrigerator up to one day ahead; or frozen and thawed before cooking.

APPLE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside.
• In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars.
• Bake for 25 to 30 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares.

TACO BELL STYLE CARAMEL APPLE EMPANADAS

Steps:

• Thaw apples in microwave at half power 6 to 7 minutes; let stand 3 minutes. Stir together apples and flour.
• Melt 1/4 cup butter in a medium skillet over medium heat; add apple mixture, brown sugar, and allspice. Cook, stirring constantly for 4 minutes or until thickened. Remove from heat. Coarsely mash apple mixture, and set aside.
• Stir together baking mix and 1 cup whipping cream with a fork until moistened. Turn dough out onto a lightly floured surface, and knead 3 to 4 times.
• Roll dough to 1/2-inch thickness. Cut into 12 (5-inch) squares.
• Divide apple mixture into 12 servings and place 1 serving in center of each square. Fold 1 side of square over, pressing edges with a fork to seal. Place on a lightly greased baking sheet. Brush tops evenly with 2 tablespoons melted butter.
• Bake at 400F for 18 to 20 minutes or until golden brown. Serve immediately.

EMPANADAS DE CAJETA

Steps:

• Combine the flour and margarine in a large bowl, mixing thoroughly with a stand mixer or with your hands.
• Add the cream bit by bit, mixing the empanada dough until sticky but not watery.
• On a floured surface, take chunks of the dough and roll them into balls that are about 1 and ½ inches wide.
• Place plastic sheets or bags onto your empanada or tortilla press. This way, the dough won't stick to the metal surface.
• Place a dough ball in the middle of the press and press until a circle is formed. Move the flattened disc aside, and repeat the process until all of the dough has been made into circles.
• At this point, you can go ahead and preheat your oven to 375 degrees Fahrenheit.
• Lay out your dough circles, and place about one tablespoon of cajeta in the center of each circle. You want to be careful not to add too much cajeta, or it will melt and run out of the empanadas as they bake.
• On a lightly floured surface, close the empanadas by folding them over the cajeta dollops and then securing the seam by making marks around the edge with your fork.
• Brush the empanadas with the egg wash and place them on a lightly floured baking sheet (or one covered with parchment paper). Bake for 20- 30 minutes or until just golden brown.
• Some people sprinkle the empanadas with granulated sugar before serving, but that's more common in Mexico.

FRIED CARAMEL APPLE EMPANADAS RECIPE - (4.3/5)

Steps:

• Stir together sugar, cinnamon, and flour then set aside. Bring apples and water to a boil, cover, reduce heat to simmer, and cook 10 minutes or until apples are tender. Remove from heat and gently stir in sugar and flour mixture, caramel topping and butter. Do not over stir. Cool to lukewarm. Spoon 3-4 tablespoons filling on each tortilla. Fold end up and sides in, over filling, then roll like a burrito. Secure with 1-2 toothpicks. Tortillas roll easier when they are fresh, and when each one is warmed 10-15 seconds in microwave oven. Using a deep heavy pan, pour oil to 2 inch depth. Heat to 360 degrees. Using tongs, place 2-3 empanadas in hot oil and fry until golden brown, 1-2 minutes. Drain on paper towels and remove toothpicks. If desired, sprinkle with cinnamon and sugar. Serve warm with ice cream and slices of cheddar cheese.