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4.5 from 2 votes

Caramel Apple Empanadas

Warm fall flavors of apples and caramel wrapped in a delicious vegan empanada!
Servings: 24 empanadas



  • 300 g (2-½ cup) Whole Wheat Pastry Flour
  • 240 g (2 cup) All Purpose Flour
  • 2 tsp Salt
  • 2 Tbsp Sugar
  • 1 cup Vegan Butter, Very cold
  • cup Water Very Cold
  • 2 Tbsp Bob Mill's Egg Replacer
  • 6 Tbsp Water
  • 2 tsp Apple Cider Vinegar


  • 5-6 large Granny Smith Apples peeled and diced
  • 1/2 cup Vegan Butter
  • 3 Tbsp All Purpose Flour
  • 100 g (½ cup) Sugar
  • 100 g (½ cup) Brown Sugar
  • ¼ cup Water
  • 2 tsp Apple Pie Spice
  • 1 tsp Vanilla


  • ½ cup Reserved Liquid from the Filling
  • 50 g (¼ cup) Sugar
  • 50 g (¼ cup) Brown Sugar


Making the dough

  • Sift together flour, salt and sugar in a large mixing bowl. Cut up the very cold butter into small cubes (about 1/4" cube) and add to the flour mixture. With your hands, kneed the butter into the flour until small crumbs form.
  • In a small bowl, beat together the Bob Mill's egg replacer and 6 Tbsp of water and set aside.
  • Create a well in the center of your flour mixture and add the cold water, vinegar and the egg replacer. Mix the dough together with your hands until it is combined and all sticks together (doesn't need to be perfect). Knead a couple of times until it is a smooth dough. Divide the dough into two flattened balls and wrap in plastic wrap. Refrigerate for at least an hour.

Making the filling

  • Peel all your apples and quarter them, removing the core. Cut them into small pieces (approximately 1/4" cubes).
  • Place the apples, butter, flour, brown and white sugar and water into a saucepan over medium high heat and bring to a light boil. Reduce heat to medium and let simmer 10-15 minutes or until the sauce thickens and creates a liquid caramel. Add the apple pie spice and vanilla and stir well.
  • Remove apples from the sauce pan and drain ½ cup of the caramel sauce in a small bowl and set aside. This is what you will brush on the empanadas before baking.
  • Put the apple mixture in a bowl and cover with plastic wrap and refrigerate at least two hours. Overnight is best so the mixture is solid and easy to spoon.

Assembling the empanadas

  • Preheat your oven to 350F. Take your dough and roll it out to 2mm or 1/16" thick. Cut out 4" circles, either freehand or using a template, they dont need to be perfect. You should get between 20-24 circles between the two balls of dough. You will have to reroll the dough a few time to get all the circles.
  • For each circle, place about a tablespoon and a half of apple filling in the middle. Fold the dough in half so the edges meet like a taco. Press the edges together with your finger so they are sealed and then press the edges with the bottom of a fork. Repeat for all the empanadas and move them with a spatula onto a cookie sheet.
  • Take your ½ cup of reserved caramel sauce and combine the sugar and cinnamon topping ingredients until mixed well. With a pastry brush, brush the top of each empanada with the caramel sauce and sprinkle with the cinnamon sugar.
  • Bake for 25-30 minutes or until the top of the empanadas are golden brown. Some filling may bubble out during the baking and that is okay!
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