HOW TO MAKE IT :
- Preheat oven to 425 degrees F. Remove pie crusts from their packaging and allow to come to room temperature.
- In two small bowls, separate egg white from egg yolk. KEEP BOTH. Whisk each one separately. Set aside.
- Dump apple pie filling into a small bowl. Chop up apple slices into small bits. Set aside.
- In a mixing bowl, beat cream cheese with granulated sugar and vanilla extract until smooth and creamy.
- Unroll pie crusts and cut circles using a 4-inch circle biscuit cutter. Re-roll the scraps once to get more circles.
- Using a 1 Tbsp scoop, spoon half a scoop of apple pie filling and half a scoop of cheesecake filling into the center of each pie crust circle. Brush the edges of the circle with the whisked egg white.
- Fold each empanada in half and pinch the edges close (either by folding or pressing with a fork). Place on a parchment paper lined baking sheet. Repeat for remaining apple hand pies.
- Prick each empanada with a fork before baking. Brush tops of empanadas with whisked egg yolk, in a thin, even coating.
- Bake apple empanadas for about 15 minutes, until golden brown. Remove and cool on wire rack.
- Make the glaze by whisking together powdered sugar with caramel ice cream topping and milk. Add more or less milk to desired consistency. For a thicker glaze (like I used), I did 2 Tbsp milk. Add up to 4 Tbsp for a thinner glaze.
- Dip cooled empanadas into the caramel glaze and return to parchment paper lined baking sheet to set.
Nutrition Information:
Yield: 24
Serving Size: 1
Amount Per Serving: Calories: 160Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 9mgSodium: 94mgCarbohydrates: 28gFiber: 1gSugar: 20gProtein: 2g
