Caramel Apple Empanadas with Cinnamon Sugar Glaze

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Flaky empanadas filled with sweet caramelized apples, finished with a warm cinnamon sugar glaze for a delightful dessert. This Mexican-inspired recipe, ready in about 40 minutes, layers empanada dough discs, apples (Granny Smith or tart variety), granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 8 Mexican cuisine 220 cal/serving

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Ingredients

8 (5-inch diameter) empanada dough discs
2 medium, peeled and diced apples (Granny Smith or tart variety)
1/4 cup granulated sugar
2 tbsp brown sugar
2 tbsp unsalted butter
1 tsp ground cinnamon
1 tsp cornstarch
2 tbsp water
1/4 cup caramel sauce
for brushing egg wash (1 egg beaten with 1 tbsp water)
2 tbsp powdered sugar
1 tbsp milk
1/2 tsp ground cinnamon (for glaze)

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Instructions

Step 1: In a medium skillet, melt 2 tbsp unsalted butter over medium heat. Add 2 medium peeled and diced apples, 1/4 cup granulated sugar, 2 tbsp brown sugar, and 1 tsp ground cinnamon. Cook for 6-8 minutes, stirring occasionally, until the apples soften and caramelize.
Step 2: In a small bowl, mix 1 tsp cornstarch with 2 tbsp water to create a slurry. Stir this into the apples and cook for another 1-2 minutes until the mixture thickens. Remove from heat and stir in 1/4 cup caramel sauce. Let cool slightly.
Step 3: Preheat oven to 375°F. Place one empanada dough disc on a flat surface and spoon 2 tbsp of the apple filling in the center.
Step 4: Brush the edges of the dough with the egg wash (1 egg beaten with 1 tbsp water). Fold the dough over to create a half-moon shape and press edges with a fork to seal. Repeat with remaining discs and filling.
Step 5: Arrange empanadas on a parchment-lined baking sheet. Brush tops with remaining egg wash and bake for 18-20 minutes until golden brown.
Step 6: While baking, whisk together 2 tbsp powdered sugar, 1 tbsp milk, and 1/2 tsp ground cinnamon to make a glaze.
Step 7: Remove empanadas from oven and drizzle with cinnamon sugar glaze. Serve warm.