Fried Caramel Apple Empanadas Recipe 435

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.

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.

Steps:

• Lightly grease 2 baking sheets. Heat oven to 375 degrees F (190 degrees C).
• Combine caramel pieces and flour. Add apples, caramel topping and lemon juice; mix well.
• Place dough for one roll on lightly floured surface; roll into 4-inch circle. Spoon about 2 tablespoons apple mixture onto lower half; brush edges with milk. Fold dough in half; crimp edges with fork. Repeat with remaining dough. Brush each empanada with butter; sprinkle with cinnamon sugar. Place on prepared baking sheets.
• Bake empanadas for 15 minutes or until golden brown; serve warm with vanilla ice cream and caramel sauce.

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.