dulce de leche

I have officially let go of my grip on Summer, and have moved on to Fall. It wasn’t an easy break-up. I sometimes cry at night as I remember rooftop bars, maxi-dresses, and frosé. Thank goodness I have Dulce de Leche in my life though. It’s soft, creamy, sweetness really helps with my Summer time sadness.

You know what else helps? DESSERT!!

This past weekend, my sweet tooth was on level 10. I was also craving empanadas and so in addition to making beef empanadas, I decided it would be pretty damn awesome to make a dessert one as well. Since it is Fall, the obvious choice was an apple empanada. Duh! 

However, a cinnamon apple empanada would not be enough to crave my sweet tooth. Of course the next obvious choice would be to add Dulce de Leche! The combination of sweet Dulce de Leche and cinnamon apple made me feel warm and fuzzy all over. After one bite, I was officially happy that it was Fall!

Full recipe is below. Let me know if you try it or please share some of your favorite Fall recipes in the comments below 🙂

Dulce de Leche Apple Empanadas

Dulce de Leche Apple Empanadas

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 16-20 empanadas

Dulce de Leche Apple Empanadas


  • 2 packs of Pillsbury pie crusts (this should get you about 16-20 servings)
  • 3-4 apples (I used honeycrisp apples)
  • 8 oz La Lechera Dulce de Leche (or any caramel sauce)
  • 3 Tbsp Cinnamon (add more if needed)
  • 1.5 Tsp Nutmeg
  • 1/4 cup Flour
  • 1 Tbsp Sugar
  • 1 Egg


  • Preheat oven to 425 degrees
  • Core and slice the apples
  • In a bowl, mix together the apples, cinnamon, nutmeg, sugar and flour
  • Once mixed, add 2 Tbsp of the Dulce de Leche and mix again
  • Roll out the pie crusts, and using a bowl (or anything circular) cut out your empanada circles
  • Place each one on a greased pan
  • Scoop 1/2 Tbsp of Dulce de Leche onto each crust, then place apple mixture on top (about 3-4 apple slices)
  • Fold one side of the empanada crust over to the other and seal with a fork
  • Coat each empanada with egg wash (scramble the egg and brush it on with a kitchen brush or small paintbrush)
  • Bake the empanadas for 20 minutes or until golden brown and bubbling
  • Let cool for 3 minutes and enjoy 🙂
  • For extra yumminess, sprinkle cinnamon sugar and caramel sauce on top!


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