Copycat Taco Bell Caramel Apple Empanadas
The Caramel Apple Empanadas at Taco Bell are sorely missed, so you know I had to come up with a copycat! Armed with refrigerated pie crust, crisp Granny Smith apples, and homemade caramel sauce, you can make over a dozen treats with this caramel apple empanada recipe.
Caramel Apple Empanadas
As much as I love to eat out, it seems like my favorite menu items are always the ones to be discontinued — and the caramel apple empanadas at Taco Bell are near the top of the list!
Flaky crust, sweet apple filling, and all for a dollar? It was the perfect sweet treat when I was zooming around for errands and Munchkin’s activities.
Lucky for you, it’s easy to make a whole batch of Taco Bell empanadas at home with just a few ingredients.
And they keep a bit better than the fast food version, so you can enjoy them throughout the week!
Apples and caramel are the perfect sweet pairing, which is why I’ve got half a dozen recipes featuring the duo.
Whip up a quick dump cake or spend some time perfecting creamy cheesecake with crumble topping.
I’ve even got libations available — a bright green caramel apple martini with a tantalizing pucker, or this creamy pie version full of fall spice.
Ingredient Notes and Substitutions
- Pie Crust – I like to use refrigerated pie crusts for this caramel apple empanada recipe. It makes the whole process quicker and it’s easy to keep some on hand.
That said, you can use your favorite homemade pie dough recipe if you’d like! - Apples – Granny Smith is the best choice as the tart flavor will contrast well with the sweetness of the caramel in your copycat Taco Bell empanadas.
Feel free to experiment with other varieties if you’d like.
Look for firm apples with at least a little tartness — Pink Lady, Braeburn, and McIntosh would be my top recommendations. - Sugar & Cinnamon – These form the spiced sauce for the filling so your hand pies aren’t too dry.
- Lemon Juice – Freshly squeezed is best! This adds a little acidity to cut through the sweetness and balance the flavors.
- Caramel Sauce – I highly recommend using my homemade version in this recipe for caramel apple empanadas!
It’s nice and thick, while storebought versions can sometimes be too runny.
You could also melt down caramel squares on the stove and use that as a quick substitute. - Egg – Beat until well combined and smooth, then brush this over the top of the crust.
It helps it brown and adds a lovely shine too. Melted butter is a good substitute.
Helpful Tips When Making This Recipe for Caramel Apple Empanadas
- Make dough rounds about 4 inches in diameter.
This means they should measure 4 inches across through the center (at the widest part).
Like most hand pies, the dough for caramel apple empanadas is folded in half.
You need enough room for a good amount of filling, but any bigger and they tend to fall apart.
A 4-inch round cutter is perfect for the job, but a small bowl flipped upside down will do the job.
In a pinch, grab a lid that’s the right size and cut around the edge with a knife.
- Let the apple cinnamon filling cool first.
Hot pie filling can make the dough soggy and hard to work with. If you make this first, it’ll be ready to go by the time you cut out all of your dough rounds.
- Don’t add too much filling.
If you overfill the dough, it won’t seal properly and will burst open when baked.
Small cookie scoops can help with portioning, and you’ll know that each empanada holds the same amount of filling.
As an extra precaution, you can poke small vent holes in the top of the dough for steam to escape — this also prevents the filling from bursting out!
- Add a little extra shimmer.
After brushing the dough with egg, sprinkle on a little sugar.
Extra granulated sugar works just fine, but sanding sugar is a bit more polished and adds a little crunch to this caramel apple empanadas recipe too.
Prep Ahead
- Peel and chop apples
- Juice lemon
- Preheat oven to 375°F
Kitchen Tools You Will Need
- Baking Sheet lined with Parchment Paper – Used for anything from cookies to roasting, a good baking pan will last for years.
- Medium Saucepan – Heats evenly and is easy to clean too.
- Citrus Juicer – This gets every last drop out, which makes juicing lemons so much easier.
- Round Cookie Cutter – One that’s about 4 inches wide is best for this caramel apple empanada recipe.
- Basting Brush – Useful for everything from greasing pans to basting food.
Serving Suggestions
Caramel apple empanadas are best served warm, but they’re just as tasty after they’ve cooled.
Top with a scoop of vanilla ice cream or a dollop of whipped cream for an extra sweet treat!
And who doesn’t love a bit of nostalgia?
Pair this recipe for caramel apple empanadas with more of your drive thru favorites like Mexican Pizza or a Black Bean Quesarito — you never have to worry they’ll disappear again!
Storage and Reheating Taco Bell Empanadas
Allow your dessert empanadas to cool, then transfer leftovers to an airtight container.
They’ll keep at room temperature for about 3 days, but you can refrigerate or freeze for longer storage.
To reheat, pop homemade Taco Bell empanadas in the microwave or oven until warmed through. And if you want an extra crispy crust again, try the air fryer instead!
Caramel Apple Empanada Recipe FAQ
First, make sure you sealed them properly. Crimp the edges all the way around the filling and press down firmly with the tines of a fork to make sure it’s closed.
It’s also important that the dough isn’t too warm when assembling. Allow the filling to cool before spooning it on, and it doesn’t hurt to pop your tray of hand pies in the fridge for 10-15 minutes before baking.
You’ll get the flakiest, most tender results when freshly baked, but that doesn’t mean shortcuts aren’t an option!
Make the caramel sauce and apple filling a day or two in advance and store both in the fridge in separate containers.
Then, let them warm on the counter while you preheat the oven and cut out the dough. Assemble then bake my caramel apple empanadas recipe as directed!
You could unwrap some more dough and assemble a few more pastries, or stash it in the fridge as an ice cream topping!
Enjoy!
With love, from our simple kitchen to yours.
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Copycat Taco Bell Caramel Apple Empanadas
Equipment
Ingredients
- 2 medium Granny Smith apples, peeled and finely chopped, (about 2 cups)
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1 small lemon, juiced, (about 1 tablespoon)
- 1 tablespoon unsalted butter
- 1 package 14.1 ounces refrigerated pie crusts (2 crusts)
- 1/4 cup caramel sauce, homemade or store-bought
- 1 large egg, beaten
- 2 tablespoons granulated sugar, for sprinkling
Instructions
- PREHEAT OVEN AND PREP: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- COOK APPLES: Add 2 medium Granny Smith apples, peeled and finely chopped, 1/4 cup granulated sugar, 1/4 teaspoon ground cinnamon, and 1 small lemon, juiced to a medium saucepan. Cook over medium heat, stirring occasionally, until the apples are fork-tender and the liquid has thickened to a light syrup, about 8 to 10 minutes.
- ADD BUTTER: Remove the saucepan from the heat. Stir in 1 tablespoon unsalted butter until completely melted and the mixture looks glossy. Set the apple filling aside to cool to room temperature, about 15 minutes. Cooled filling seals cleanly and keeps the dough easy to work with.
- CUT DOUGH: Unroll both pie crusts from the 1 package 14.1 ounces refrigerated pie crusts (2 crusts) onto a lightly floured surface so the dough lies flat and smooth. Using a 4-inch round cookie cutter or the rim of a glass, cut out circles of dough. Gather and gently re-roll the scraps once until the dough is smooth again to get about 14 rounds total.
- FILL EMPANADAS: Spoon about 1 tablespoon of the cooled apple filling onto one half of each dough round, keeping the filling centered and leaving a 1/4-inch border of bare dough around the edge for sealing. Drizzle about 1/2 teaspoon of caramel sauce (1/4 cup caramel sauce total) over the apples on each round.
- SEAL AND CRIMP: Fold the dough over the filling to form a half-moon shape. Press the edges firmly with the tines of a fork to seal, working all the way around the curve until no gaps remain. The fork marks create a tight seal and a classic crimped look.
- BRUSH AND TOP: Place the sealed empanadas on the prepared baking sheet. Brush the tops with 1 large egg, beaten until evenly coated and shiny. Sprinkle each empanada with a pinch of granulated sugar (2 tablespoons granulated sugar total) for a golden, crackly finish.
- BAKE: Bake until the tops are deep golden brown and the edges are crisp, about 15 to 20 minutes. The crust should feel firm when you tap it lightly.
- COOL AND SERVE: Let the empanadas rest on the baking sheet for 5 minutes before moving them to a wire rack. The filling will be very hot right out of the oven. Serve warm for the flakiest, most tender crust.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2024
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Wow, these caramel apple empanadas are amazing! So easy to make and absolutely delicious.
Hi Ashley!
We’re so glad that you enjoyed the recipe!!
TSRI Team Member,
Devlyn