Gluten Free Caramel Apple Empanadas
So you’re craving something sweet, crispy, and ridiculously comforting but don’t want to spend hours in the kitchen? Same. Enter: gluten-free caramel apple empanadas tiny little pockets of joy that are basically the lovechild of dessert heaven and your sweet tooth’s wildest dreams. And the best part? You don’t need a PhD in baking to nail these.
Why This Recipe is Awesome
Okay, first things first. Why should you care about these empanadas? Well:
- They’re idiot-proof. Seriously. If I can make them without burning my kitchen down, you can too.
- They hit all the right notes. Sweet caramel, tart apples, flaky (gluten-free!) pastry boom, flavor explosion.
- They’re portable. Hosting a party? School snack? Just shove one in your bag and stroll like a snack boss.
- They make you look fancy. Pull these out at brunch and watch people nod appreciatively while secretly wondering how hard it was to make them. (Hint: not hard.)
Basically, these empanadas are proof that you can have your dessert and eat it too without the gluten drama.
Ingredients You’ll Need
Here’s the lineup. Don’t worry, nothing too exotic, and yes, I’ll try to make it fun.
For the dough:
- 2 cups gluten-free all-purpose flour – your pastry BFF.
- 1/2 tsp salt – because flavor.
- 1/2 cup cold unsalted butter (cut into cubes) – yes, butter makes everything better.
- 1/4 cup ice water – just enough to make the dough behave.
- 1 tbsp sugar – optional, but hey, why not?
For the filling:
- 2 medium apples, peeled and diced – Granny Smith or Honeycrisp for that perfect tang-sweet combo.
- 1/4 cup brown sugar – the darker, the sassier.
- 1 tsp cinnamon – the classic dynamic duo with apples.
- 1/4 tsp nutmeg – optional, but makes you look fancy AF.
- 1 tsp lemon juice – keeps the apples from throwing a brown tantrum.
- 2 tbsp gluten-free caramel sauce – or more, if you’re feeling indulgent.
For finishing touches:
- 1 egg, beaten – for that golden glow.
- Extra sugar for sprinkling – bling for your empanadas.
Step-by-Step Instructions
Alright, let’s get these bad boys baked. I’ve broken it down nice and easy:
- Prep the dough: In a big ol’ bowl, mix your gluten-free flour, salt, and sugar. Toss in cold butter cubes and rub them in with your fingers or a pastry cutter until the mix looks like coarse sand. Add ice water gradually, mix until it clumps into a dough, wrap in plastic, and chill for 30 minutes. Yes, patience is key here.
- Cook the filling: While your dough chills, toss your diced apples with brown sugar, cinnamon, nutmeg, and lemon juice in a skillet. Cook over medium heat for about 5–7 minutes until they soften but aren’t mushy. Let it cool slightly, then mix in your caramel sauce.
- Roll out the dough: Lightly flour a surface (gluten-free flour, duh), roll the dough to about 1/8-inch thickness. Use a round cutter or a cup to cut 4–5 inch circles.
- Fill ’em up: Spoon a small mound of apple-caramel filling into the center of each circle. Don’t overstuff, unless you want caramel explosions (which…okay, maybe worth it).
- Seal the empanadas: Fold each circle over into a half-moon. Press edges with a fork to seal and prevent leaks.
- Brush and sprinkle: Brush the tops with beaten egg for that perfect golden sheen and sprinkle a little sugar if you’re fancy.
- Bake to perfection: Preheat oven to 375°F (190°C). Bake for 20–25 minutes, or until golden brown and slightly caramel-scented. Keep an eye on them—gluten-free pastries can brown faster than you think.
- Cool and enjoy: Let them sit for a few minutes. Eat warm, ideally with ice cream. Or don’t. I won’t judge.
Common Mistakes to Avoid
Oh boy, if I had a dollar for every time I saw this happen…
- Skipping the chill: Dough not chilled? Expect a sticky, unmanageable mess. Patience, my friend.
- Overstuffing: More filling than dough can hold? Caramel lava everywhere. Fun, maybe, but messy.
- Overbaking: Golden brown is perfect. Dark brown is sad, burnt, and tastes like regret.
- Not using cold butter: Warm butter = sad, tough pastry. Cold butter = flaky bliss.
Alternatives & Substitutions
Life happens. Maybe you’re out of something, maybe you want to shake things up. Here’s your cheat sheet:
- Butter alternative: Coconut oil or vegan butter works, just expect a slight flavor twist.
- Caramel: Store-bought or homemade, or fudge if you want to get crazy.
- Apples: Pears are a surprisingly good swap.
- Sugar swap: Coconut sugar or maple syrup works, but brown sugar really nails the flavor.
- Flour: If not gluten-free, just use all-purpose flour your dough will be extra tender.
Pro tip: don’t stress about exact measurements too much these empanadas are forgiving. Kind of like a forgiving friend who lets you raid their fridge.
Final Thoughts
And there you have it: gluten-free caramel apple empanadas that are sweet, crisp, and ridiculously easy to make. Honestly, whether you’re baking for guests, your coworkers, or just yourself, these little pockets are basically guaranteed to bring joy.
Now go on roll out that dough, caramel up those apples, and get ready to bite into warm, flaky happiness. And if anyone asks how hard it was? Just smile mysteriously and nod. You’ve earned that bragging right.
