Copycat Taco Bell Caramel Apple Empanada

READY IN: 1hr 25mins
YIELD: 20 pies


  • 2
    (14 ounce) packages empanada wrappers, 10 dough rounds each
  • Filing
  • 1
    (20 ounce) can apple pie filling
  • 1
    (11 ounce) bag Kraft caramels
  • 18
    teaspoon ground cinnamon
  • 6
    cups vegetable oil


  • Make Filling:
  • In a microwave safe container, melt 20 caramels with 1 cup apple pie filling. Stir in remaining pie filling and ground cinnamon. Allow to filling to cool completely.
  • Place 2 tablespoons caramel apple filling on one half of each dough round, leaving a 1/4-inch border around the filling. Brush border with water; fold dough over filling to enclose completely. Press edges to seal, then press to crimp with hands. Chill finished pastries in freezer for 10 minutes before cooking.
  • Cook:
  • Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat 2-inches of oil, over medium-high, to 340°F.
  • Line two baking sheets with paper towels. Working in batches, fry empanadas until they are light brown in color and crisp, about 5 minutes a batch, transfer empanadas to prepared towel lined baking sheets. Cool slightly before serving.
  • Tip: Copycat Taco Bell Caramel Apple Empanda’s can be formed and chilled in the refrigerator up to one day ahead; or frozen and thawed before cooking.