Copycat Taco Bell Caramel Apple Empanada Recipe

There was a time you could swing by Taco Bell, maybe late at night after a movie or just on a whim, and find one last golden treasure hiding on the dessert menu: the Caramel Apple Empanada. Crisp on the outside, gooey on the inside, warm apples floating in caramel cream. Sweet, but not cloying. Comforting, but with a little crunch. Then it disappeared. Like so many beloved fast-food classics, it faded into nostalgia.

But here’s the good news—you can make it at home, and it might even be better than you remember. This Copycat Taco Bell Caramel Apple Empanada recipe brings it all back: that delicate blistered crust, the creamy caramel-apple filling, the thin glaze that gently clings to its surface. Whether you fry it, bake it, or pop it in the air fryer, this one hits like a memory.

It’s not hard. You just need a dough that crackles, a filling that holds its shape but melts in your mouth, and a little patience between the crimp and the glaze. One bite, and you’re back in line under fluorescent lights, unwrapping something small and perfect.

How to Make Copycat Taco Bell Caramel Apple Empanada

The secret is getting that crispy, blistered shell with the gooey caramel-apple middle. You start by cooking diced apples down with sugar, butter, milk powder, and a touch of starch until they’re soft but glossy. Then fold that filling into rounds of dough, seal and crimp the edges, and chill so they don’t burst. A quick fry at 350°F gives you that golden Taco Bell crunch, and a light sugar-milk glaze brushed over the top makes it taste just like the one you used to unwrap at the drive-thru.

Nutrition facts (per empanada)

Approximate based on 85 g finished weight, fried in canola oil

• Calories: 280
• Total fat: 13 g
• Saturated fat: 4 g
• Carbohydrates: 38 g
• Sugar: 16 g
• Protein: 3 g

Ingredients (Makes 10 mini empanadas)

Prep time: 35 minutes
Cook time: 4 minutes (per batch)
Total time: About 1 hour

For the dough:

• 1½ cups (200 g) all-purpose flour
• 3 tbsp (20 g) rice flour
• 1 tbsp sugar
• ½ tsp fine salt
• ¼ tsp baking soda
• 5 tbsp (70 g) vegetable shortening
• 1 tbsp neutral oil (like canola)
• 6–8 tbsp ice water
• Optional: 1 tsp white vinegar (for tenderness)

For the filling:

• 2 medium Granny Smith apples, peeled and diced small (about 1½ cups)
• ⅓ cup packed light brown sugar
• ½ cup water
• 1 tbsp unsalted butter
• 2 tbsp dry milk powder (or ¼ cup whole milk)
• 1 tbsp cornstarch (or 2 tsp ClearJel)
• 1 tsp lemon juice
• ¼ tsp ground cinnamon
• Pinch of salt
• 3 tbsp thick caramel sauce (added after cooking)

For the glaze:

• 1 cup powdered sugar
• 2 tbsp milk
• 1 tbsp water
• Tiny pinch of salt
• Optional: ½ tsp cornstarch (for stability)

Tools you’ll need

• Medium mixing bowl
• Pastry cutter or fingers
• Rolling pin
• 3.5 to 4 inch cookie cutter or glass
• Small saucepan
• Frying pan or deep fryer
• Slotted spoon
• Brush for glaze
• Cooling rack or paper towels

Instructions

1. Make the dough

In a bowl, whisk together all-purpose flour, rice flour, sugar, salt, and baking soda. Cut in the shortening and oil until the mixture looks like damp sand. Stir in ice water, one spoon at a time, until a soft but rollable dough forms. Wrap and chill for 30 minutes.

2. Cook the filling

In a saucepan, combine apples, water, brown sugar, butter, milk powder, salt, and cinnamon. Simmer for 5–7 minutes until the apples soften. Stir cornstarch with a little cold water, then add and cook for 1–2 minutes more until thick. Remove from heat and stir in lemon juice and caramel. Let cool to room temperature.

3. Roll and cut the dough

Roll the chilled dough on a lightly floured surface to about ⅛ inch thick. Cut into 10 circles, around 9–10 cm wide.

4. Fill and seal

Spoon about 1 tbsp filling into each circle. Moisten the edges with water, fold over, and press to seal. Crimp with a fork. Use a skewer to poke a small vent hole in each one. Chill the filled empanadas for 15–20 minutes before frying.

5. Fry

Heat 2–3 inches of oil in a deep skillet or fryer to 350°F (175°C). Carefully lower in 2–3 empanadas at a time. Fry 3–4 minutes until golden, turning once. Drain on a rack or paper towels.

6. Glaze

Whisk together powdered sugar, milk, water, and salt. Brush lightly over one side of each empanada while still warm. Let set for a few minutes until matte.

Tips

• Rice flour helps make the shell extra crispy—don’t skip it if you want that signature Taco Bell crunch.
• For an even flakier dough, freeze the shortening before blending it in.
• Let the filling cool completely before sealing or it’ll steam open during frying.
• To freeze: prepare and seal, then freeze raw. Fry from frozen at 350°F for 6–7 minutes.
• Don’t overfill—too much filling can leak or break the seal.

What to serve with

Sweet pairings

• Vanilla bean ice cream – The warm empanada and cold scoop play off each other like summer and fall. That contrast is classic.
• Maple whipped cream – Adds a light, airy finish with just enough sweetness to echo the caramel tones.
• Candied pecans – A little crunch and nutty depth brings balance to the soft apple center.

Savory counterpoints

• Taco Bell-style cheesy quesadilla – A melty, salty snack before diving into dessert keeps things anchored.
• Spiced black beans – An earthy and mild savory bite works surprisingly well with the sweet-spice profile of the empanada.
• Crispy chicken taquitos – Their crunch mirrors the crust, and a dip in salsa keeps the meal from skewing too sweet.

Snacky sides

• Churro bites – If you’re going full Taco Bell fantasy, a churro dusted in cinnamon sugar is a natural tag-along.
• Salted popcorn – Simple, clean, and great for balancing all that richness between bites.
• Caramel latte – If you’re having this as a mid-afternoon treat, that creamy coffee pairing is spot on.

Variations

Mini Empanada Bites
Use a 2.5 inch cutter and just 1 tsp filling for poppable dessert bites. Great for parties or freeze-ahead snacking.

Oven-Baked Version
Brush sealed empanadas with milk or egg wash. Bake at 375°F (190°C) for 15–17 minutes until golden. The crust won’t be as bubbly, but still delicious.

Air Fryer Method
Spray empanadas lightly with oil and air fry at 330°F (165°C) for 10–12 minutes. Glaze right after.

Cheater Version with Store-Bought Dough
Grab Goya discos or refrigerated pie crust. Fill and fry straight from chilled for a faster fix. Tastes remarkably close!

Boozy Apple Caramel Empanada
Add 1 tsp bourbon or spiced rum to the filling after cooking. Adds depth and a warm vanilla note that grown-ups will love.

Salted Caramel Upgrade
Drizzle warm salted caramel on top after glazing for a more indulgent finish.

Ingredient substitutes

Dough Flour Mix
Original: All-purpose + rice flour
Substitutes: All-purpose only (less crisp), or pastry flour for a softer bite

Shortening
Original: Vegetable shortening
Substitutes: Butter (for richer flavor), margarine (for similar texture), coconut oil (for slight coconut hint)

Milk Powder
Original: Whole milk powder
Substitutes: ¼ cup whole milk (reduce water slightly), evaporated milk, or skip and add extra butter

Apples
Original: Granny Smith
Substitutes: Honeycrisp (sweeter), Braeburn, or canned apples (drained and chopped)

Caramel Sauce
Original: Thick jarred caramel
Substitutes: Melted soft caramels + 1 tbsp cream, dulce de leche, or butterscotch sauce

Cornstarch
Original: Cornstarch
Substitutes: All-purpose flour (double the amount), ClearJel (use 2 tsp), or tapioca starch

Glaze
Original: Powdered sugar + milk
Substitutes: Water only (for thinner), maple glaze (for fall twist), or skip entirely for a crustier feel