Taco Bell(™) Caramel Apple Empanada

Today I have a secret recipe for a sweet treat off of the Taco Bell dessert menu.  These caramel apple empanadas are enjoyable any time of day.  Fresh apples are seasoned with cinnamon sugar then mixed with a caramel sauce and wrapped in a flaky crust.  Enjoy these fresh out of the oven and serve with a scoop of vanilla ice cream if you like.

Now that we are getting into apple season, you can find many apple recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Taco Bell(™) Caramel Apple Empanada
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Apple Mixture:
3 Apples
3/4 cup water
1/4 cup brown sugar
2 teaspoons cinnamon
1 tablespoon flour

Crust:
3 1/2 cups Bisquick
1 cup coconut milk cream (let can of coconut milk settle for 30 minutes; the cream will settle on top) or heavy whipping cream

Caramel Sauce:
1/2 cup butter
1 cup brown sugar
1 teaspoon vanilla
1/4 cup evaporated milk

Assembly:
1/4 cup white sugar
2 teaspoons cinnamon
1/4 cup butter

Apples:

Peel and core apples, and chop into medium chunks. Place apples, water, brown sugar, and cinnamon into a medium sauce pan, and bring to a boil. Boil for five to ten minutes. Lower heat and let simmer until apples are soft.

Using a potato masher, coarsely mash apples. Set aside.

Crust:

Mix Bisquick and coconut milk (or heavy cream) together in a large bowl until it turns into a thick dough. Place on a clean surface and knead for five minutes. Place back in bowl and set aside. It may take a few minutes to get the dough ball to form, but if you are having problems, use your hands to mix.

Caramel Sauce:

Combine butter, brown sugar, vanilla and evaporated milk in a sauce pan, and bring to a boil, constantly whisking it. Let boil until sauce reaches desired consistency, whisking the whole time.

Assembly:

Immediately after removing caramel sauce from the stove, pour into apple mixture. Mix together and set aside.

Melt butter in a bowl. In another bowl, mix together sugar and cinnamon. Set aside.

Put the dough ball out on clean surface, and using a rolling pin, roll it out to be about 1/4 inch thick. Using a large drinking glass, cut out circles for empanada dough. Remove circles from dough, and re-roll out the remaining dough to get more circles. Repeat until no dough remains.

Taking one dough circle at a time, roll dough out until it is very thin. Holding the dough in your hand, brush one side lightly with butter, and dip that side into cinnamon sugar.

Place a spoonful of caramel apple sauce into the center of the dough. Fold over, and seal shut with a fork by pressing the edges down. It is okay if caramel sauce seeps out a little bit.

Bake at 400 degrees Fahrenheit for 18-20 minutes. Cool for five minutes on cooling rack, and serve warm.

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Until Next Time… Be Well!

Kind Regards,

Ron

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