![Image may contain: food](https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/16602813_1452034684829326_621232220197586097_n.png?oh=2c12347ae8de295ea6b6ecbed4dd1c23&oe=593A4AA5)
Caramel Apple Empanadas
Ingredients
1 Granny Smith apple, peeled and cut into 8 wedges
1 Tbls lemon juice
1 Tbls granulated sugar
½ tsp ground cinnamon
⅛ tsp ground nutmeg
dash of allspice
½ cup caramel bits
1 tsp milk
1 refrigerated pie crust
1 egg, lightly beaten
sugar to sprinkle on top
1 Granny Smith apple, peeled and cut into 8 wedges
1 Tbls lemon juice
1 Tbls granulated sugar
½ tsp ground cinnamon
⅛ tsp ground nutmeg
dash of allspice
½ cup caramel bits
1 tsp milk
1 refrigerated pie crust
1 egg, lightly beaten
sugar to sprinkle on top
Instructions
Preheat oven to 425°F.
Preheat oven to 425°F.
Line cookie sheet with parchment paper.
Toss apples with lemon juice.
Combine sugar and spices and sprinkle over apples. Toss to coat and set aside.
Unroll pie crust on a lightly floured surface. Roll out just slightly.
Cut out 7-8 rounds using a 4 inch cutter.
Place pie crusts rounds on parchment-lined sheet.
Place each apple wedge on the rounds - slightly off center, leaving room to seal the empanada later.
Melt the caramel bits and milk together in a microwave safe bowl on high for 30 seconds. Stir and repeat until caramel is fully melted and smooth.
Drizzle 1 tsp of caramel onto each apple being careful to stay away from the edge.
Brush edges of rounds with egg and press edges together to seal.
Use a fork to crimp the edges shut.
Brush the tops of the empanadas with egg and sprinkle with sugar if desired.
Bake for 12-14 minutes or until golden brown and let cool slightly.
Reheat caramel if necessary and then drizzle over the top of empanadas and serve.
No hay comentarios:
Publicar un comentario