Caramel Apple Empanada Bars

Name: Caramel Apple Empanada Bars
Prep time: 40 min
Cook time: 45 min
Yield: 16

desserts apple caramel empanada bars fall mexican-inspired baking

Desserts

These irresistible bars capture all the flavors of traditional apple empanadas in an easy-to-make format, featuring spiced apple filling between flaky pastry layers and topped with rich caramel drizzle.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 40 Cook: 45

Ingredients

375g3 cups all-purpose flour
50g1/4 cup granulated sugar
5ml1 tsp salt
225g1 cup unsalted butter, cold and cubed
90-120ml6-8 tbsp ice water
6 large6 large Granny Smith apples, peeled and diced
150g3/4 cup light brown sugar, packed
10ml2 tsp ground cinnamon
2.5ml1/2 tsp ground nutmeg
1.25ml1/4 tsp ground allspice
30ml2 tbsp cornstarch
30ml2 tbsp fresh lemon juice
10ml2 tsp vanilla extract
1 large1 large egg, beaten (for egg wash)
30ml2 tbsp coarse sugar (for sprinkling)
120ml1/2 cup heavy cream
200g1 cup granulated sugar (for caramel)
60g1/4 cup butter (for caramel)
2.5ml1/2 tsp flaky sea salt

Instructions

For pastry, combine 375g3 cups all-purpose flour, 50g1/4 cup granulated sugar, and 5ml1 tsp salt in food processor. Add 225g1 cup unsalted butter and pulse until mixture resembles coarse crumbs.
Add 90-120ml6-8 tbsp ice water 1 tablespoon at a time, pulsing until dough comes together. Divide in half, wrap in plastic, and refrigerate 30 minutes.
Meanwhile, prepare filling: Combine 6 large6 large Granny Smith apples, 150g3/4 cup light brown sugar, 10ml2 tsp ground cinnamon, 2.5ml1/2 tsp ground nutmeg, 1.25ml1/4 tsp ground allspice, 30ml2 tbsp cornstarch, 30ml2 tbsp fresh lemon juice, and 10ml2 tsp vanilla extract. Let macerate while dough chills.
Preheat oven to 190°C (375°F). Line 23x33cm (9x13-inch) pan with parchment, leaving overhang.
Roll one dough half into rectangle slightly larger than pan. Press into bottom and slightly up sides.
Pour apple filling over bottom crust, spreading evenly.
Roll remaining dough and place over filling. Seal edges by crimping with fork.
Cut several slits in top crust for steam vents. Brush with 1 large1 large egg wash and sprinkle with 30ml2 tbsp coarse sugar (for sprinkling).
Bake 40-45 minutes until golden brown and filling bubbles through vents.
While bars bake, make caramel: Heat 200g1 cup granulated sugar (for caramel) in heavy saucepan over medium heat, stirring constantly until melted and amber-colored.
Remove from heat, carefully add 120ml1/2 cup heavy cream (it will bubble). Stir in 60g1/4 cup butter (for caramel) and 2.5ml1/2 tsp flaky sea salt until smooth.
Cool bars completely in pan. Lift out using parchment and cut into 16 squares.
Drizzle each bar with caramel sauce before serving.

Ingredients

id: all_purpose_flour metric: 375g imperial: 3 cups name: all-purpose flour
id: granulated_sugar metric: 50g imperial: 1/4 cup name: granulated sugar
id: salt metric: 5ml imperial: 1 tsp name: salt
id: cold_butter metric: 225g imperial: 1 cup name: unsalted butter, cold and cubed
id: ice_water metric: 90-120ml imperial: 6-8 tbsp name: ice water
id: granny_smith_apples metric: 6 large imperial: 6 large name: Granny Smith apples, peeled and diced
id: brown_sugar metric: 150g imperial: 3/4 cup name: light brown sugar, packed
id: cinnamon metric: 10ml imperial: 2 tsp name: ground cinnamon
id: nutmeg metric: 2.5ml imperial: 1/2 tsp name: ground nutmeg
id: allspice metric: 1.25ml imperial: 1/4 tsp name: ground allspice
id: cornstarch metric: 30ml imperial: 2 tbsp name: cornstarch
id: lemon_juice metric: 30ml imperial: 2 tbsp name: fresh lemon juice
id: vanilla_extract metric: 10ml imperial: 2 tsp name: vanilla extract
id: egg metric: 1 large imperial: 1 large name: egg, beaten (for egg wash)
id: coarse_sugar metric: 30ml imperial: 2 tbsp name: coarse sugar (for sprinkling)
id: heavy_cream_caramel metric: 120ml imperial: 1/2 cup name: heavy cream
id: sugar_caramel metric: 200g imperial: 1 cup name: granulated sugar (for caramel)
id: butter_caramel metric: 60g imperial: 1/4 cup name: butter (for caramel)
id: sea_salt metric: 2.5ml imperial: 1/2 tsp name: flaky sea salt

Instructions

For pastry, combine {all_purpose_flour}, {granulated_sugar}, and {salt} in food processor. Add {cold_butter} and pulse until mixture resembles coarse crumbs.
Add {ice_water} 1 tablespoon at a time, pulsing until dough comes together. Divide in half, wrap in plastic, and refrigerate 30 minutes.
Meanwhile, prepare filling: Combine {granny_smith_apples}, {brown_sugar}, {cinnamon}, {nutmeg}, {allspice}, {cornstarch}, {lemon_juice}, and {vanilla_extract}. Let macerate while dough chills.
Preheat oven to 190°C (375°F). Line 23x33cm (9x13-inch) pan with parchment, leaving overhang.
Roll one dough half into rectangle slightly larger than pan. Press into bottom and slightly up sides.
Pour apple filling over bottom crust, spreading evenly.
Roll remaining dough and place over filling. Seal edges by crimping with fork.
Cut several slits in top crust for steam vents. Brush with {egg} wash and sprinkle with {coarse_sugar}.
Bake 40-45 minutes until golden brown and filling bubbles through vents.
While bars bake, make caramel: Heat {sugar_caramel} in heavy saucepan over medium heat, stirring constantly until melted and amber-colored.
Remove from heat, carefully add {heavy_cream_caramel} (it will bubble). Stir in {butter_caramel} and {sea_salt} until smooth.
Cool bars completely in pan. Lift out using parchment and cut into 16 squares.
Drizzle each bar with caramel sauce before serving.

Tips

Pastry Success: Keep ingredients cold for flakiest crust. Chill dough if it becomes too soft while rolling.

Apple Choice: Granny Smith holds shape best, but mix with Honeycrisp or Braeburn for flavor complexity.

Even Filling: Dice apples uniformly (1cm/1/2-inch) for even cooking and neat slices.

Make-Ahead: Bars keep 3 days covered at room temperature. Add caramel just before serving.

Caramel Safety: Sugar gets extremely hot. Have ingredients ready and work carefully when adding cream.

Freezing: Freeze undrizzled bars up to 2 months. Thaw completely before adding caramel.

Serving Ideas: Warm slightly and serve with vanilla ice cream for dessert, or enjoy at room temperature with coffee.

Empanada Touch: Add 60g (1/2 cup) raisins to filling for traditional empanada flavor.