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Saturday, 25 October 2014       

caramel apple empanadas Recipe


Caramel Apple Empanadas
1 (36-count) package frozen roll dough, defrosted

    according to package directions
10 caramel candies, each cut into 4 pieces
1/3 cup all-purpose flour
3 cups peeled, chopped apples, peeled
2/3 cup caramel ice cream topping
2 teaspoons lemon juice

Lightly grease 2 baking sheets.

Combine caramel pieces and flour. Add apples, caramel topping and lemon juice; mix well.

Place dough for one roll on lightly floured surface; roll into 4-inch circle. Spoon about 2 tablespoons
apple mixture onto lower half; brush edges with milk. Fold dough in half; crimp edges with fork. Repeat with remaining dough. Brush each empanada with butter; sprinkle with cinnamon sugar. Place on prepared baking sheets. Set aside.


Preheat oven to 375 degrees F (190 degrees C).


Bake empanadas for 15 minutes or until golden brown; serve warm with vanilla
ice cream and caramel sauce.


Makes 36.


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