There’s something about the combo of caramel and apples that just screams comfort, especially when the weather starts to cool down and cozy blankets are suddenly calling your name. These Caramel Apple Empanadas are the dessert version of that feeling. Flaky, buttery crust filled with gooey caramel and sweet spiced apples… and the best part? They’re air fried to golden perfection. So you get that crispy outer bite without the fuss of deep frying or heating up your whole kitchen.
This recipe is one of those quick wins—perfect for holiday get-togethers, fall parties, or even a random Tuesday night when you’re craving something a little indulgent. I’ve made these for everything from Friendsgiving dessert bars to bake sales, and there are never leftovers. They’re handheld, mess-free (well, mostly), and taste like mini pies with a caramel twist.
Plus, this recipe uses refrigerated pie crusts and canned apple pie filling, so it’s super beginner-friendly. If you’re not exactly a from-scratch baker, no worries. You’re going to nail this one.
Let’s dive into how to make these delicious bites of heaven.
INGREDIENTS YOU’LL NEED
Here’s everything you’ll need to whip up a batch of these Caramel Apple Empanadas:
30 ounces refrigerated pie crusts (two 15 oz boxes – 4 crusts total)
21 ounces apple pie filling
11 ounces Kraft caramels, unwrapped
4 tablespoons unsalted butter
2 tablespoons granulated white sugar
2 teaspoons cinnamon
STEP 1: MAKE THE FILLING
You’ll start by prepping the heart of the empanadas: that warm, gooey caramel apple filling.
In a medium saucepan over medium heat, combine the apple pie filling and unwrapped caramels. Stir frequently to make sure the caramels melt evenly and don’t burn at the bottom. This part takes just a few minutes, and before you know it, you’ll have this rich, sticky filling that smells like a fall candle came to life. Once everything’s smooth and the caramels are fully melted into the apples, remove the pan from heat and let it cool just a bit so it’s easier to handle when filling your dough.
STEP 2: CUT YOUR DOUGH CIRCLES
Grab your refrigerated pie crusts and roll them out flat on a clean surface. Use a 4-inch round cookie cutter or even a large coffee mug to cut out circles from the dough. You should be able to get about 5 rounds per crust, giving you 20 total circles. If you’ve got extra dough scraps, you can re-roll and get a couple more—just make sure they’re not too thick or too thin.
STEP 3: ADD THE FILLING
Spoon about 1 tablespoon of the caramel apple mixture into the center of each dough circle. Try not to overfill them (as tempting as it is!) because the filling will ooze out while cooking if they’re too stuffed.
Once filled, fold each circle in half to make a half-moon shape. Press the edges together with your fingers or use a fork to crimp and seal the edges. This helps lock in all that melty goodness and keeps the filling from escaping.
STEP 4: BUTTER AND SUGAR TOPPING
Now for a little extra love: melt the unsalted butter (you can pop it in the microwave or warm it on the stove), and brush each empanada lightly with it. This helps the cinnamon-sugar topping stick and gives the empanadas a beautiful golden sheen.
In a small bowl, mix together the sugar and cinnamon, then sprinkle it generously over the tops of each empanada. Trust me, this adds just the right touch of sweetness and spice to every bite.
How to Cook Caramel Apple Empanadas in the Air Fryer (Plus Easy Tips!)
Alright, now that you’ve got your caramel apple empanadas all assembled and looking adorable (honestly, they already smell amazing at this stage), it’s time to bring them to life in the air fryer. If you’ve never made dessert in your air fryer before, you’re in for a real treat. These cook up perfectly—crispy outside, warm and gooey inside—with way less mess than frying in oil or heating up the whole oven.
Let’s finish up the recipe and go over a few tips to make sure your empanadas turn out bakery-level delicious.
STEP 5: AIR FRY TO GOLDEN PERFECTION
Now, preheat your air fryer if your model requires it (some do, some don’t—it’s totally okay either way). Set the temperature to 330°F, which is a little lower than usual because we want the crust to cook through without burning the sugar on top.
Place a few empanadas into the air fryer basket in a single layer—no overlapping or stacking. They need space for the air to circulate so they cook evenly. Depending on the size of your air fryer, you’ll likely need to do this in batches.
Air fry them for 10 minutes, checking them around the 8-minute mark to make sure they’re not browning too quickly. You’re looking for a lightly golden, crisp crust with some of that cinnamon-sugar bubbling just a bit on top. That’s when you know they’re ready.
Once the first batch is done, carefully remove the empanadas and repeat with the remaining ones until they’re all cooked.
TIPS FOR THE BEST CARAMEL APPLE EMPANADAS
Making these is super straightforward, but here are a few tips that make a big difference:
Let the filling cool slightly before spooning it onto the dough. If it’s too hot, it’ll soften the pie crust and make it harder to seal.
Don’t overfill the dough circles. A tablespoon of filling may not seem like much, but it spreads out while cooking. Too much, and you’ll end up with caramel lava leaking everywhere.
Seal those edges really well. I like to go around each empanada with a fork after pressing them shut to get a nice crimp and an extra-tight seal.
Test one before cooking a full batch. If you’re unsure about timing or your air fryer runs hot, try cooking one empanada on its own first. It’s a good way to gauge things before committing all 20.
Add a second layer of cinnamon sugar if you’re feeling fancy. After they come out of the air fryer, a second light sprinkle of cinnamon sugar gives them a sweet, slightly crunchy finish.
BAKING OPTION (IF YOU DON’T HAVE AN AIR FRYER)
No air fryer? No problem. You can still totally enjoy these delicious empanadas the old-fashioned way:
Preheat your oven to 375°F.
Place the empanadas on a parchment-lined baking sheet.
Bake for 18–22 minutes, or until they’re golden brown and crisp on the edges.
They’ll still turn out absolutely delicious—just slightly less crisp than the air fryer version. If you’re baking, you can rotate the tray halfway through to get even browning on all sides.
SERVING SUGGESTIONS
These are best served warm, when the caramel inside is still gooey and the crust has that fresh-baked crunch. They’re seriously next-level with:
A scoop of vanilla ice cream (melts perfectly over the warm crust)
A drizzle of caramel sauce on top
A dusting of powdered sugar if you’re feeling extra fancy
If you’re serving these at a party or get-together, you can even set up a little topping bar and let people customize their empanadas. Trust me, they’ll be a hit.
Caramel Apple Empanadas FAQ + Final Thoughts
By now, your kitchen probably smells like a dreamy blend of cinnamon, caramel, and baked apples—and honestly, that’s reason enough to make these empanadas even if you don’t have a sweet tooth. But before we wrap up, let’s go through a few frequently asked questions to help you get the most out of this recipe.
Frequently Asked Questions
1. Can I make these empanadas ahead of time?
Yes, absolutely! You can assemble the empanadas in advance and store them in the fridge for up to 24 hours before air frying or baking. If you’re planning to make them more than a day ahead, freeze them instead (see below).
2. Can I freeze them?
Definitely. You can freeze the assembled (but uncooked) empanadas on a baking sheet until solid, then transfer them to a freezer bag. When you’re ready to cook, just add a few extra minutes to the air fry or bake time—no need to thaw first.
3. What kind of caramel works best?
Kraft caramels are great because they melt smoothly and blend well with the apple filling. You can also use soft caramel candies from other brands—just make sure they’re the kind that melt easily, not the hard caramel variety.
4. Can I use homemade apple filling?
Yes! If you have fresh apples and prefer to make your own filling, go for it. Just cook the apples down with some sugar, cinnamon, and a splash of lemon juice until they’re soft, then stir in the caramels to melt. The flavor is fantastic, and you can control the sweetness.
5. Can I use puff pastry or biscuit dough instead of pie crust?
Pie crust gives the empanadas that classic, flaky texture, but puff pastry works too—it’ll be lighter and crispier. Biscuit dough is a bit thicker and more bread-like but still delicious if that’s what you have on hand. Just keep an eye on the cooking time and adjust as needed.
6. What if I don’t have a round cookie cutter?
No problem at all. A wide-mouth coffee mug, a small bowl, or even the rim of a glass works great. You’re aiming for circles that are about 4 inches wide, but a little bigger or smaller won’t make a huge difference.
7. How do I store leftovers?
Store leftover empanadas in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Reheat them in the air fryer or oven for a few minutes to bring back that crisp texture. The microwave works too, but they’ll be softer.
Final Thoughts
These Caramel Apple Empanadas are the kind of dessert that feels fancy but comes together with pantry staples and zero stress. Whether you’re making them for a fall gathering, a holiday spread, or just to treat yourself on a chilly night, they hit all the right notes—flaky, sweet, spiced, and just the right amount of indulgent.
And honestly, the fact that they’re air fried makes them even more of a weeknight dessert win. No deep frying, no baking sheet juggling—just pop them in, set the timer, and enjoy the smell of buttery crust and warm caramel goodness filling your kitchen.
If you give these a try, I’d love to hear how they turn out for you. Let me know in the comments if you made any fun tweaks—maybe you added sea salt to the caramel, used homemade dough, or paired them with something extra on the side. This recipe is super flexible, and I can’t wait to see how you make it your own.
Happy baking!
Print
Caramel Apple Empanadas
Description
These Caramel Apple Empanadas are a delicious twist on a classic dessert, combining warm spiced apple filling with gooey melted caramel, all wrapped in flaky pie crust. Cooked to golden perfection in the air fryer, they deliver cozy fall flavors with a crisp and buttery bite. Perfect for parties, holiday treats, or an easy dessert night at home.
Ingredients
30 ounces refrigerated pie crusts (two 15 oz boxes – 4 crusts total)
21 ounces apple pie filling
11 ounces Kraft caramels, unwrapped
4 tablespoons unsalted butter
2 tablespoons granulated white sugar
2 teaspoons cinnamon
Instructions
Preheat a medium saucepan over medium heat. Add the apple pie filling and caramels to the pan and stir frequently until the caramels are completely melted and incorporated with the apple filling. Remove the mixture from heat and set it aside to cool slightly.
Unroll each pie crust onto a clean surface. Using a large coffee mug or a 4-inch round cookie cutter, cut out 5 circles from each crust for a total of 20 rounds.
Place about one tablespoon of the caramel apple filling into the center of each dough circle. Carefully fold the dough over to form a half-moon shape and pinch the edges together firmly to seal.
Melt the butter in a microwave-safe bowl or in a small saucepan over low heat. Brush each empanada with the melted butter.
In a small bowl, mix the granulated sugar and cinnamon together. Sprinkle this mixture generously over the tops of the empanadas.
Place the empanadas in batches into the basket of an air fryer. Do not overcrowd them to ensure even cooking. Air fry at 330°F for 10 minutes, checking occasionally to make sure they do not burn.
Repeat the process with the remaining empanadas until all are golden and crisp.
Notes
Serve warm for the best gooey texture. These empanadas are especially delicious with a scoop of vanilla ice cream or a drizzle of caramel sauce. If you don’t have an air fryer, you can bake them in the oven at 375°F for 18–22 minutes or until golden brown.
