Fall is in the air, and what better way to celebrate the season than with a delightful treat that combines the tangy goodness of sourdough with the sweet flavors of caramel and apple? If you’re a fan of Taco Bell’s caramel apple empanadas, you’ll love this homemade version that adds a unique twist with a sourdough crust. The sourdough provides a deliciously tangy complement to the sweet apple filling and adds a lovely texture that makes these empanadas irresistibly flaky. Whether you’re looking for a special dessert to impress your guests or a comforting treat to enjoy on a cozy evening, these sourdough caramel apple empanadas will surely become a new favorite in your recipe collection. Let’s dive into how you can recreate this delectable dish at home!
Background & Inspiration
Growing up, one of my family’s favorite fast-food stops was Taco Bell. While the meals were good, they weren’t anything to write home about. What truly captured our hearts were the Taco Bell caramel apple empanadas!
Talk about nostalgia! Ever since Taco Bell removed those delicious caramel apple empanadas from the menu, I’ve felt a void that nothing could fill… until now!
My journey into the world of sourdough and sourdough discard recipes sparked an idea. How difficult would it be to recreate those beloved caramel apple empanadas at home using sourdough? A lot of the recipes I had seen used pie dough or premade pie crusts. After some trial and error, I successfully crafted a delicious sourdough discard recipe! Did I overfill the empanadas? Absolutely. Do I have any regrets? Not a single one.
This recipe is perfect for fall baking and brings back all those nostalgic flavors we loved! The warm, spiced apple filling combined with the rich caramel creates a comforting treat that’s hard to resist. Plus, the tangy sourdough crust adds a unique twist that elevates the empanadas to a new level. Whether you’re making them for a cozy family gathering or just to satisfy your sweet tooth, these sourdough caramel apple empanadas are sure to become a new favorite. So, roll up your sleeves, embrace the fall spirit, and get ready to indulge in this delightful homemade treat!
Need more delicious recipes using sourdough? Try my sourdough cinnamon rolls or my sourdough discard pumpkin bread!
Tools
Ingredients
Empanada Dough Ingredients
Sourdough Starter Discard: I used a sourdough starter discard that was a few days old that I had stored in my refrigerator. You can use an active starter in place of discard. You will get a tangy flavor with discard than with active sourdough starter, which I prefer! A tangy sourdough starter will have been in the fridge for 3+ days.
Water: Filtered is best, ice cold.
Egg: I use a pasture-raised egg that is at room temperature.
All-Purpose Flour: I like to use King Arthur All-Purpose Flour for baking, but my homemade sourdough starter is made with whole wheat flour. You could switch out the AP flour for whole wheat for a grainer textured blondie. Bread flour can be substituted here as well.
Salt: If you haven’t tried Redmond’s Real Salt, you’re missing out!
Baking Powder: I like to use baking powder that has no added aluminum (I’m not a fan of aluminum foil either)!
Butter: I buy my butter in bulk from Sam’s Club since I do a lot of baking. Salt is my kryptonite, so I use salted butter. Feel free to use unsalted butter!
Caramel Apple Filling Ingredients
Granny Smith Apples: The flavor of the fresh apples is perfectly mixed with the sweetness of the caramel! I don’t use apple pie filling because of the added ingredients.
Granulated Sugar: I use organic granulated cane sugar.
Ground Cinnamon: I like to use organic cinnamon
Lemon Juice: Straight from a lemon!
Butter: I buy my butter in bulk from Sam’s Club since I do a lot of baking. Salt is my kryptonite, so I use salted butter. Feel free to use unsalted butter!
Caramel Sauce: I use the organic salted caramel sauce from Whole Foods! This would be perfect for a homemade caramel sauce recipe.
Egg: I use a pasture-raised egg that is at room temperature.
How to Make Sourdough Caramel Apple Empanadas
In a small bowl, combine your sourdough discard, water, and egg. Stir until the sourdough starter is completely dissolved and the mixture is smooth. Set aside and keep the mixture cold until ready to use.
In a large mixing bowl, mix together the flour, baking powder, and salt. Toss the butter pieces in the flour mixture until they are well coated. Using your fingers, gently squish the butter pieces. The butter should be well coated and in varying sizes, from walnut to pea-sized pieces.
Create a well in the center of the flour and butter mixture and pour the starter mixture into the center. Using a spatula, lightly mix the dough. Then, with your hands, gently knead the dough until it just comes together.
Turn the dough out onto a large piece of plastic wrap and shape it into a disc. Wrap the dough and refrigerate for 30 minutes to allow the butter to cool down and the flour to fully hydrate.
Place the chilled dough on a lightly floured surface. Using a rolling pin, flatten the dough into a rectangle about 10 by 12 inches (exact measurements aren’t crucial). Fold the shorter edges of the dough towards the middle like a letter.
Wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight. This will make it easier to handle when assembling the empanadas.
After Dough Has Chilled
Preheat your oven to 400°F (200°C). Line two 9 by 13-inch baking sheets with parchment paper. In a medium saucepan, combine the chopped apples, sugar, cinnamon, and lemon juice, creating a cinnamon sugar mixture. Cook over medium heat for about 10 minutes, or until the apples are tender and the liquid has mostly evaporated.
Remove the saucepan from the heat and stir in the butter until it’s fully melted. Let the apple mixture cool slightly.
Working with one portion at a time, use a rolling pin to flatten the dough into a 6-inch disc. Add 2-3 tablespoons of filling to the dough rounds. Fold the dough over the filling, aligning the edges. Trim any excess dough with a pizza cutter or knife and use the tines of a fork to crimp and seal the edges.
Arrange the empanadas on the parchment-lined baking sheet at least 1 inch apart. Mix the egg wash ingredients and lightly brush each empanada with the egg wash using a pastry brush.
Bake the empanadas until golden brown, about 15 to 20 minutes (you could also bake these in the air fryer). Remove from the oven and transfer to a wire rack to cool slightly before serving.
Store in an airtight container in the refrigerator for 3-5 days. I served these warm with a scoop of vanilla ice cream!
Sourdough Caramel Apple Empanadas
Fall is in the air, and what better way to celebrate the season than with a delightful treat that combines the tangy goodness of sourdough with the sweet flavors of caramel and apple? If you're a fan of Taco Bell's caramel apple empanadas, you'll love this homemade version that adds a unique twist with a sourdough crust. The sourdough provides a deliciously tangy complement to the sweet apple filling and adds a lovely texture that makes these empanadas irresistibly flaky. Whether you're looking for a special dessert to impress your guests or a comforting treat to enjoy on a cozy evening, these sourdough caramel apple empanadas will surely become a new favorite in your recipe collection. Let's dive into how you can recreate this delectable dish at home!
Ingredients
Empanada Dough
- 113g sourdough discard
- 28g cold water
- 1 egg
- 300g all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 226g butter, cold and cut into cubes
Filling
- 2 Granny Smith apples, peeled and chopped
- 50g granulated sugar
- 1/4 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 80g caramel sauce
- 1 egg, beaten
Instructions
Make the Dough
- Combine Wet Ingredients: In a small bowl, mix your sourdough discard, water, and egg until the starter is completely dissolved and no traces of egg remain. Set aside and keep the mixture cold until ready to use.
- Prepare Dry Ingredients: In a large bowl, combine flour, baking powder, and salt. Toss the butter in the flour mixture until all pieces are coated. Using your fingers, squish the butter pieces until they are well-coated and vary in size from walnut to pea-sized.
- Mix the Dough: Create a well in the center of the flour and butter mixture. Pour the starter mixture into the center. Using a spatula, lightly mix the dough. Then, using your hands, bring the dough together with a light kneading motion, just until the mixture sticks together.
- Chill the Dough: Turn the dough onto a large piece of plastic wrap and form it into a disc. Wrap the dough and place it in the refrigerator for 30 minutes. This rest period allows the butter to cool down and the flour to fully hydrate.
Laminate the Dough
- Roll and Fold: Place the dough on a lightly floured surface. Using a rolling pin, flatten the dough into a roughly 10-by-12-inch rectangle (exact measurements are not necessary). Fold the shorter edges towards the middle like a letter.
- Chill Again: Wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight before assembling your empanadas.
Prepare the Filling
- Cook the Apples: In a medium saucepan, combine the chopped apples, sugar, cinnamon, and lemon juice. Cook over medium heat for about 10 minutes, or until the apples are tender and the liquid mostly evaporates.
- Finish the Filling: Remove the saucepan from the heat and stir in the butter until it’s fully melted. Let the apple mixture cool slightly.
Prep
- Preheat and Prepare Baking Sheets: Preheat your oven to 400°F (200°C). Line two 9 by 13-inch baking sheets with parchment paper.
- Portion the Dough: Divide the dough into 12 equal portions, about 58 grams each. Shape each portion into a ball, place on a baking sheet, and cover with plastic wrap. Refrigerate for 15 minutes.
- Shape Empanadas: Working with one portion at a time, use a rolling pin to flatten the dough into a 6-inch disc. Add 3 tablespoons of the cooled apple filling to half of the disc. Fold the dough over the filling, lining up the edges. Trim any excess dough with a pizza cutter or knife. Using a fork, crimp and seal the edges.
- Refrigerate: Place the unbaked empanadas on a baking sheet and refrigerate while you shape the remaining dough portions.
Bake
- Arrange and Brush: Position the empanadas on the baking sheet at least 1 inch apart. Combine the egg wash ingredients and lightly brush the empanadas with the egg wash using a pastry brush.
- Bake and Cool: Bake the empanadas until golden brown, about 15 to 20 minutes. Remove them from the oven and carefully transfer them to a wire rack to cool slightly.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 314Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 74mgSodium: 418mgCarbohydrates: 35gFiber: 1gSugar: 10gProtein: 5g
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