Mexican Dulce de Leche Apple Empanadas

Empanadas, the beloved hand pies of Latin America, shine here in a Mexican-inspired dessert fold. Honeycrisp apples mingle with silky dulce de leche, cinnamon, and a bright splash of lime inside flaky baked crusts.

Serves 6 · 25 min prep · 22 min cook

Estimate for one serving

• 385 cal
• 5g protein
• 52g carbs
• 18g fat

Every recipe here is free to read.

Ingredients

• 1 package (2 crusts) refrigerated pie crusts
• 2 large Honeycrisp apples
• 1/2 cup dulce de leche
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp fresh lime juice
• 1 egg
• 2 tbsp granulated sugar
• 1 tbsp coarse sugar for sprinkling
• 1 pinch of kosher salt

Instructions

1. 1Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. 2Peel, core, and finely dice the apples, then toss them in a bowl with the cinnamon, nutmeg, lime juice, and pinch of salt; let stand 5 minutes so juices release.
3. 3Unroll the pie crusts on a lightly floured surface and cut each into 3 equal wedges so you have 6 triangles total.
4. 4Spoon a heaping tablespoon of dulce de leche onto the wide end of each triangle, then top with a generous spoonful of the seasoned apple mixture, leaving a 1/2-inch border.
5. 5Fold the pointed tip of each triangle over the filling to form a half-moon shape and crimp the edges firmly with a fork to seal completely.
6. 6Whisk the egg with a splash of water to make an egg wash; brush the tops of all empanadas lightly, then sprinkle with the granulated sugar and coarse sugar.
7. 7Arrange the sealed empanadas on the prepared sheet, spacing them apart, and bake 18 to 22 minutes until the crusts are deep golden brown and the filling is bubbling at the seams.
8. 8Transfer the sheet to a wire rack and let the empanadas cool 10 minutes so the molten dulce de leche thickens slightly and does not burn mouths.
9. 9Serve warm as handheld desserts; leftover empanadas reheat beautifully in a 350°F oven for 8 minutes.