This is a straightforward homemade version of Taco Bell Caramel Apple Empanadas — gooey apple-caramel filling wrapped in buttery crust, crisped to golden in the air fryer. Easy ingredients, zero deep frying, and tastes like fall exploded in your mouth.
Jump to RecipeQuick Summary
- Prep time: 20 mins
- Cook time: 10 mins
- Flavor: sweet, buttery, cinnamony
- Great for: air fryer moments, nostalgic sugar cravings, fall dessert things
Why I Like This Recipe
So yeah… I was craving something warm and sweet and remembered those Taco Bell empanadas. RIP. Had pie crust, some sad apples, and caramels in the back of the pantry. Threw it all together and honestly? Freaking nailed it. Crisp, gooey, cinnamon sugar all over my hands. Worth it.
Ingredients
- 2 boxes (15 oz) refrigerated pie crust (4 crusts total)
- 1 (21 oz) can apple pie filling
- 1 (11 oz) bag Kraft caramels
- 4 tbsp butter
- 2 tbsp sugar
- 2 tsp cinnamon
How To Make Caramel Apple Empanada
- Make the filling: Heat the pie filling + caramels in a saucepan till melted and gooey. Set aside.
- Cut the dough: Unroll crusts. Use a coffee mug to cut circles (about 5 per crust = 20 total).
- Fill and fold: Scoop a tablespoon of filling into each. Fold and pinch shut. Not too much or they explode.
- Brush and sugar: Melt butter, brush over tops. Mix sugar + cinnamon, sprinkle it on.
- Air fry: 330°F for 10 mins. Check halfway—every air fryer’s got a personality.
- Repeat: Keep going batch by batch. Eat one hot. Burn your tongue. Still good.
Tips for Success
- Don’t overfill. They’ll leak and get messy.
- Pinch the edges well. Use a fork if your fingers aren’t cooperating.
- Check your air fryer often the first round — they cook fast.
- Eat while warm. Trust me.
Storage and Reheating
- Fridge: Airtight container, up to 3 days.
- Freezer: Freeze before air frying for best results. Add 1–2 extra mins cook time.
- Microwave: Okay for reheating, but you’ll lose that crisp.
- Air Fryer Reheat: 325°F for 3–4 mins. Brings it back to life.
FAQs
Yep. 350°F for 12–15 mins till golden.
Sure, if you’re fancy. Store-bought is faster though.
Wouldn’t. Gets too runny. Stick to the chewy kind.
Cut smaller circles, just use less filling.
Best to freeze them unbaked. Reheat straight from frozen.
Common Mistakes and How to Dodge Them
- Overstuffing → Yeah… don’t. It’ll leak caramel lava.
- Not sealing edges → Crimp hard. Use a fork if needed.
- Skipping cinnamon sugar → You’ll regret it. It’s the magic.
- Not watching the air fryer → They can go from golden to sad in 30 seconds.
- Using runny caramel → Just don’t. It gets messy and sad real fast.
Nutrition Facts (Per Empanada – makes 20)
- Calories: 180 kcal
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 10mg
- Sodium: 135mg
- Potassium: 40mg
- Total Carbohydrate: 27g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 1g
Caramel Apple Empanada Recipe
Course: DessertCuisine: AmericanDifficulty: Easy20
servings20
minutes10
minutes180
kcalGooey caramel apple filling in buttery crust, air-fried with cinnamon sugar — nostalgic and perfect.
Ingredients
2 boxes (4 crusts) refrigerated pie dough
1 (21 oz) can apple pie filling
1 (11 oz) bag Kraft caramels
4 tbsp butter
2 tbsp sugar
2 tsp cinnamon
Directions
- Heat apple filling + caramels till melted.
- Cut 20 dough circles using a mug.
- Add filling, fold, and seal edges.
- Brush with butter, sprinkle with cinnamon sugar.
- Air fry 330°F for 10 mins in batches.
Notes
- Don’t use liquid caramel. Too messy.
- You can bake or deep fry if you prefer.
- Leftover filling = bomb on vanilla ice cream.
- Store leftovers in a sealed container up to 3 days.
