Mexican Spiced Apple Empanadas with Dulce de Leche

Serves 6 · 25 min prep · 25 min cook

Ingredients

• 2 rounds refrigerated pie crusts
• 2 medium Honeycrisp apples
• 1/3 cup light brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/8 tsp pinch of cayenne
• 1 tbsp unsalted butter
• 1 beaten egg
• 2 tbsp granulated sugar
• 1/3 cup dulce de leche
• for finishing flaky sea salt

Instructions

1. 1Preheat the oven to 400°F and line a baking sheet with parchment paper. Unroll the pie crusts on a lightly floured surface and cut each into three equal wedges for a total of six.
2. 2Peel, core, and finely dice the apples. Melt the butter in a small skillet over medium heat, add the apples, brown sugar, cinnamon, allspice, and cayenne, and cook 6 to 7 minutes until the apples soften and the juices thicken into a glossy syrup. Cool 5 minutes.
3. 3Spoon a generous tablespoon of the spiced apple filling onto the wide end of each crust wedge, leaving a clean border. Fold the pointed end over the filling to form a triangle and crimp the edges firmly with a fork to seal.
4. 4Arrange the empanadas on the prepared sheet. Brush the tops lightly with beaten egg and sprinkle with granulated sugar for sparkle and crunch.
5. 5Bake for 18 to 22 minutes until the crusts are deep golden brown and flaky and the filling is bubbling at the seams.
6. 6Transfer to a wire rack and cool 5 minutes. Warm the dulce de leche briefly so it loosens, then drizzle it over each empanada and finish with a tiny pinch of flaky sea salt.
7. 7Serve warm; the spicy-sweet apple and creamy caramel make them perfect handheld desserts for cooler September evenings.