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Copycat Taco Bell caramel apple empanadas on a plate.
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Taco Bell Caramel Apple Empanada

Taco Bell caramel apple empanada is a tasty dessert you can make at home with this easy copycat recipe.
Course Dessert
Cuisine Mexican
Keyword Taco Bell Recipes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10
Calories 305kcal
Author Stephanie Manley

Ingredients

  • 1 package Goya Empanadas Pastry Dough (10 Count)
  • 1 21-ounce can apple pie filling
  • 2 tablespoons water plus more for sealing the empanadas
  • 3 tablespoons caramel sauce
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • ½ teaspoon vanilla
  • vegetable shortening for frying

Instructions

  • Thaw the Goya Empanadas.
  • In a small saucepan, add apple pie filling, two tablespoons of water, and 3 tablespoons of caramel sauce. Heat over medium heat until the caramel sauce blends in. Then turn off the heat.
  • Make the glaze by combining the powdered sugar, milk, and vanilla in a bowl. Mix until the glaze is runny.
  • Preheat vegetable shortening to 350 degrees. Heat enough shortening to cover 3 inches deep in a heavy bottomed pot like a Dutch oven.
  • Dip your fingers into water and run your finger around the edge of the empanada disk. Spoon about 1 ½ tablespoons of filling into each empanada shell. Then fold over the disk and press the edges of the empanada shell together. Then use a fork to crimp the two edges together.
  • Complete this for all 10 disks.
  • Fry two or three at a time, for about 2 minutes on each side, remove from the hot shortening, and place onto a wire rack.
  • Brush a thin layer of glaze over the empanada while it is hot. Serve immediately.

Recipe Tips

Expert Tips for Perfect Empanadas

  1. Temperature Control: Maintaining your oil at a steady 350°F is crucial. Too hot and the empanadas will burn before cooking through; too cool and they'll absorb excess oil and become greasy.
  2. Don't Overfill: It's tempting to pack in more filling, but overfilled empanadas may burst during frying. Stick to the 1½ teaspoon measurement for best results.
  3. Proper Sealing: Press firmly with the fork to ensure the edges are completely sealed. Any gaps will allow the filling to leak into the hot oil, causing splattering and potential burns.
  4. Glaze While Warm: For the perfect consistency, apply the glaze while the empanadas are still warm but not hot. If you glaze them when they're too hot, the glaze will run off; too cool, and it won't adhere properly.

Nutrition

Calories: 305kcal | Carbohydrates: 51g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 0.2mg | Sodium: 228mg | Potassium: 34mg | Fiber: 2g | Sugar: 23g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 2mg
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