CARAMEL APPLE EMPANADAS, IF YOU LIKED IT SAY HELLO

• Preheat oven to 425°F.
• Line cookie sheet with parchment paper.
• Toss apples with lemon juice.
• Combine sugar and spices and sprinkle over apples. Toss to coat and set aside.
• Unroll pie crust on a lightly floured surface. Roll out just slightly.
• Cut out 8 rounds using a 4 inch cutter.
• Place pie crusts rounds on parchment-lined sheet.
• Place each apple wedge on the rounds – slightly off center, leaving room to seal the empanada later.
• Melt the caramel bits and milk together in a microwave safe bowl on high for 30 seconds. Stir and repeat until caramel is fully melted and smooth.
• Drizzle 1 tsp of caramel onto each apple being careful to stay away from the edge.
• Brush edges of rounds with egg and press edges together to seal. Use a fork to crimp the edges shut.
• Brush the tops of the empanadas with egg and sprinkle with sugar if desired.
• Bake for 12-14 minutes or until golden brown and let cool slightly.
• Reheat caramel if necessary and then drizzle over the top of empanadas and serve.

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