Ingredients:

  • 3 cups All-Purpose Flour (plus extra for dusting)
  • 2 Tbsp Granulated Sugar
  • 1 tsp Fine Sea Salt
  • 1 cup (2 sticks) cold, cubed Unsalted Butter
  • 6–8 Tbsp Ice Water
  • 4 medium Granny Smith Apples (peeled, diced ½-inch)
  • ¼ cup packed Light Brown Sugar (for filling)
  • 1 Tbsp Cornstarch (or Plain Flour)
  • 1 tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • 1 tsp Lemon Juice
  • 2 Tbsp Unsalted Butter (for caramel)
  • ½ cup packed Dark Brown Sugar (for caramel)
  • ¼ cup Heavy Cream (room temperature)
  • ½ tsp Vanilla Extract
  • Pinch Fine Sea Salt (for caramel)
  • 1 Large Egg (for egg wash)
  • 1 Tbsp Water or Milk (for egg wash)
  • Granulated Sugar and Cinnamon (for dusting)

Instructions:

  1. Phase 1: Preparing and Chilling the Dough. Whisk together the flour, sugar, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Gradually drizzle in 6–8 Tbsp of ice water, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten each into a disc, wrap tightly, and refrigerate for a minimum of 30 minutes.
  3. Phase 2: Cooking the Filling. Sauté the diced apples, cinnamon, nutmeg, and lemon juice in 1 Tbsp of melted butter for 5–7 minutes until slightly softened.
  4. Stir in the ¼ cup brown sugar and cornstarch/flour. Cook for 1 minute until thickened. Remove the apple mixture from the heat.
  5. Make Caramel Sauce: In a separate small saucepan, melt 2 Tbsp butter and ½ cup dark brown sugar. Bring to a simmer for 1 minute. Whisk in the heavy cream and a pinch of salt until smooth. Stir in vanilla extract.
  6. Combine and Cool: Stir the prepared caramel sauce into the apple mixture. Spread the filling onto a dish and refrigerate until completely cooled (this step is critical for successful assembly).
  7. Phase 3: Assembly. Lightly flour your work surface and roll one disc of chilled dough to about 1/8-inch thickness (3 mm). Use a round cutter to cut out discs.
  8. Brush the edges of each dough disc with the egg wash (1 egg mixed with 1 Tbsp water/milk). Place 1–2 tablespoons of the chilled filling slightly off-centre. Do not overfill.
  9. Seal and Crimp: Fold the dough over to form a half-moon shape. Press and crimp the edges tightly using a fork for security. Pierce the top of each empanada once or twice to vent steam.
  10. Cook (Bake Method): Preheat oven to 400°F (200°C). Brush the empanadas liberally with egg wash and sprinkle with cinnamon sugar. Bake for 15–18 minutes, or until deeply golden brown and puffed. Serve warm, dusting immediately with extra cinnamon sugar.