Copycat Taco Bell Caramel Apple Empanada

1. 1

   Make Filling:

2. 2

   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.

3. 3

   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.

4. 4

   Cook:

5. 5

   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 340u00b0F.

6. 6

   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.

7. 7

   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.

* Per serving · 4 servings · Values may vary.