Ingredients
Apple Cinnamon Filling
- 2 Granny Smith apples, peel, core and chop into small chunks (about 4 cups)
- 1½ cups water
- ¾ cups sugar
- ¼ cup cornstarch
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
Cream Cheese Mixture
- 8 ounce cream cheese room temperature
- ⅓ cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 11.6 ounce 5” empanada dough I used Goya
- 1½-2 cups vegetable oil for frying
Cinnamon Sugar Coating
- ½ cup sugar
- 2 tablespoons cinnamon
Instructions
Apple Cinnamon Filling
- In a medium saucepan, over low heat, bring water, cornstarch, sugar, cinnamon and lemon juice to a boil, stirring constantly.
- Continue stirring for 3-4 minutes until the sauce thickens up.
- Once the sauce has thickened, add chopped apples, stir and let simmer for 8-10 minutes, stirring occasionally.
Cream Cheese Mixture
- In a medium bowl, beat cream cheese until fluffy, about 2-3 minutes.
- Add sugar, vanilla and lemon juice. Beat for an additional 2 minutes.
- Add 1 tablespoon of cream cheese filling in the center of the dough followed by a tablespoon of apple cinnamon mixture.
- Moisten the edges of the dough with water, fold in half and crimp the edges closed with a fork.
- Heat oil in a cast iron skillet or frying pan to 375°.
- Work in batches, and place a few empanadas at a time in the pan. Fry until golden brown on both sides.
- Remove from the pan and place on a plate lined with paper towels.
Cinnamon Sugar Coating
- In a small bowl, stir cinnamon and sugar together.
- Add empanadas, one at a time, into the sugar mixture, and coat both sides.
- Place on serving plate.
- Drizzle each empanada with caramel drizzle.
