Caramel Apple Empanadas Taco Bells
So… You Want Taco Bell–Style Caramel Apple Empanadas Without Leaving Your Couch? So you’re craving something sweet, warm, and vaguely nostalgic but also don’t feel like putting on real pants to go out and get it. Same. Enter: caramel apple empanadas, aka that Taco Bell dessert we all still think about at random moments of the day. Crispy on the outside, gooey on the inside, and dangerously easy to eat three without noticing. Let’s fix this craving situation immediately.
This recipe is basically comfort food wearing a crunchy, cinnamon-sugar jacket. And the best part? You don’t need fancy chef skills, a culinary degree, or emotional stability to pull it off.
Why This Recipe Is Awesome
First of all, it tastes like a fairground, a bakery, and Taco Bell had a beautiful dessert baby. That alone should convince you. But if you need more reasons (you don’t, but here we are):
- It’s shockingly easy. Like, “I followed the recipe half-awake and it still worked” easy.
- You get that crispy-on-the-outside, molten-caramel-on-the-inside situation that makes people think you tried way harder than you did.
- It’s customizable. Want it extra gooey? Done. Less sweet? Also doable.
- IMO, it’s even better homemade because you can stuff them as full as your conscience allows.
Also, frying these makes your kitchen smell incredible. That’s not a bonus you’re legally required to brag about it.
Ingredients You’ll Need
Nothing wild here. If you’ve ever baked or eaten dessert you’re good.
- 2 medium apples, peeled and diced (Granny Smith if you like tart, Honeycrisp if you like drama)
- ½ cup caramel sauce (store-bought is fine, we’re not judging today)
- 2 tablespoons sugar (white or brown brown adds vibes
- 1 teaspoon cinnamon (non-negotiable, sorry)
- ½ teaspoon nutmeg (optional, but highly encouraged)
- 1 tablespoon butter (because flavor matters)
- 8 small flour tortillas (the soft taco size, not burrito blankets)
- Oil for frying (vegetable or canola don’t overthink it)
- Cinnamon sugar for coating (½ cup sugar + 1 teaspoon cinnamon, mixed)
Pro tip: Keep extra caramel nearby. For “testing.” Obviously.
Step-by-Step Instructions
- Cook the apples.
Toss the diced apples, butter, sugar, cinnamon, and nutmeg into a pan over medium heat. Stir occasionally and let them soften for about 5–7 minutes. You want tender, not applesauce. - Add the caramel.
Pour in the caramel sauce and stir until everything looks glossy and irresistible. Cook for another 1–2 minutes, then remove from heat. Let it cool slightly so it doesn’t melt through your tortillas like lava. - Fill the tortillas.
Spoon a small amount of the apple-caramel mixture onto one side of each tortilla. Do not overfill unless you enjoy leaks and regret. - Fold and seal.
Fold the tortilla over into a half-moon shape. Press the edges firmly with your fingers or a fork to seal. This step matters future you will thank you. - Heat the oil.
Heat about 1–2 inches of oil in a pan over medium heat. Test it with a tiny tortilla scrap if it sizzles, you’re good. - Fry until golden.
Fry each empanada for about 1–2 minutes per side, until golden brown and crispy. Don’t crowd the pan; they like personal space. - Cinnamon-sugar magic.
Remove empanadas and immediately toss them in cinnamon sugar while they’re hot. This is where the transformation happens. - Cool slightly, then devour.
Give them a minute to cool unless you enjoy burning your mouth. Then go wild.
Common Mistakes to Avoid
- Overstuffing them. I get it. More filling sounds better. It’s not. It’s betrayal in liquid form.
- Skipping the seal. If the edges aren’t sealed, the caramel will escape. It always does.
- Oil too hot or too cold. Too hot = burnt sadness. Too cold = greasy disappointment.
- Eating immediately without cooling. Molten caramel has zero chill. Learn from others’ pain.
Bold truth: patience here saves taste buds.
Alternatives & Substitutions
Feeling experimental? Or just working with what’s in your kitchen? Let’s improvise.
- Apples: Pears work surprisingly well. Softer, sweeter, slightly fancy.
- Caramel sauce: Dulce de leche is incredible here. Richer, smoother, zero regrets.
- Tortillas: Want closer-to-original vibes? Use empanada dough or pie crust cut into circles.
- Cooking method: You can air-fry or bake them. Will they be as crispy? No. Will they still be good? Yes.
- Add-ins: A tiny pinch of salt in the filling = chef’s kiss. Sweet needs balance.
FYI, baked versions need brushing with melted butter to avoid sadness.
Final Thoughts
And there you have it Taco Bell–inspired caramel apple empanadas, minus the drive-thru and questionable life choices. They’re crispy, gooey, cinnamon-sugary perfection and honestly way easier than they look. Whether you’re making them for friends, family, or just yourself at 11 p.m. on a Tuesday, they deliver every time.
So go ahead make a batch, eat two immediately, “save” the rest, and feel very accomplished. Now go impress someone or just impress yourself. You’ve earned it.
