Taco Bell Apple Empanada Copycat Recipe

The Taco Bell apple empanada is one of those menu items that quietly disappeared and left people genuinely sad about it. This copycat gets you the same crisp, golden pastry with a sticky, cinnamon-spiced apple filling, made at home with ingredients you likely already have.

It comes together in about 45 minutes and makes 8 empanadas, which is enough to share or enough to keep to yourself for a few days.

Why I Love This Recipe

The filling is the part I keep coming back to. Soft, jammy apples with just enough cinnamon and a hint of lemon brightness, sealed inside pastry that fries up crisp and stays crisp for a surprisingly long time.

The dough here uses store-bought pie crust, which cuts prep in half without sacrificing anything you would actually notice in the final bite.

These also reheat really well, which makes them a solid option for making ahead.

Recipe Ingredients

• 2 medium Granny Smith apples – Tart variety holds up to cooking without turning to mush; Honeycrisp works too for a sweeter filling
• 2 tbsp granulated sugar – Sweetens the filling; brown sugar adds a slightly deeper, molasses note if you prefer
• 1 tbsp light brown sugar – Adds a caramel undertone to the filling
• 1 tsp ground cinnamon – The dominant spice; do not reduce it, this is where the flavor lives
• 1/8 tsp ground nutmeg – A small amount goes a long way; adds warmth without being obvious
• 1 tbsp lemon juice – Keeps the apples from browning and gives the filling a little brightness
• 1 tbsp cornstarch – Thickens the filling so it stays inside the pastry and does not make the crust soggy
• 1 tbsp water – Mixed with cornstarch to make a slurry
• 1 tbsp unsalted butter – Adds richness to the cooked filling
• 2 refrigerated pie crusts (one 14.1-oz box) – Store-bought keeps this weeknight-friendly; homemade works if you have it
• 1 large egg – Beaten for the egg wash; gives the pastry its golden color
• 1 tbsp water (for egg wash) – Mixed with the egg to thin it out
• 4 cups vegetable oil – For frying; a neutral oil like canola works equally well
• 2 tbsp cinnamon sugar – For dusting; mix 2 tbsp granulated sugar with 1/2 tsp cinnamon

Variations / Substitutions

• Pear instead of apple – Pears cook down faster, so reduce the simmer time by about 2 minutes; the filling will be slightly softer and more floral.
• Brown sugar only – Using 3 tbsp brown sugar in place of the split gives a richer, more toffee-like filling.
• Add a pinch of cardamom – Swap the nutmeg for 1/8 tsp ground cardamom for a warmer, more complex spice note.
• Baked instead of fried – Brush with egg wash and bake at 400°F (200°C) for 18 to 20 minutes; the pastry will be flakier and less crisp than the fried version.
• Dairy-free – Replace the butter with refined coconut oil; the filling will taste almost identical.
• Extra tartness – Increase the lemon juice to 1.5 tbsp for a filling with a sharper, brighter edge.

If you like baked fruit pastries, Taco Bell Cinnamon Twists Copycat Recipe is worth trying next.

How To Make Apple Empanadas

Step 1: Cook the Apple Filling

Peel and dice the 2 medium Granny Smith apples into small cubes, roughly 1/4 inch. Put them in a medium saucepan over medium heat and add the 2 tbsp granulated sugar, 1 tbsp light brown sugar, 1 tsp ground cinnamon, 1/8 tsp ground nutmeg, and 1 tbsp lemon juice. Stir everything together and let it cook for about 5 minutes, stirring occasionally.

The apples will start releasing their juice and soften around the edges. In a small bowl, mix the 1 tbsp cornstarch with the 1 tbsp water until smooth, then stir that slurry into the pan. Add the 1 tbsp unsalted butter and cook for another 2 minutes, until the filling thickens and turns glossy. Take it off the heat and let it cool to room temperature before filling the dough.

Do not rush the cooling step. Warm filling will steam and weaken the sealed edges, and you will end up with blowouts in the oil.

Step 2: Cut and Fill the Dough

Unroll the 2 refrigerated pie crusts onto a lightly floured surface. Use a 4-inch round cutter or the rim of a wide glass to cut circles from the dough. You should get about 8 circles total, re-rolling the scraps once if needed.

In a small bowl, beat the 1 large egg with the 1 tbsp water for the egg wash. Spoon about 1.5 tbsp of the cooled apple filling into the center of each circle. Brush the edges of each circle with the egg wash, fold the dough over to form a half-moon, and press the edges firmly with a fork to seal.

Make sure the seal is solid all the way around. A gap of even a few millimeters will let oil in and filling out the moment it hits the fryer.

Step 3: Fry the Empanadas

Pour the 4 cups vegetable oil into a heavy-bottomed pot or deep skillet and heat it over medium-high heat to 350°F (175°C). Use a thermometer if you have one; temperature matters here. Working in batches of 2 to 3 at a time, carefully lower the empanadas into the oil and fry for about 3 to 4 minutes per side, turning once, until the pastry is deep golden brown.

The crust will puff slightly and the color should be a warm amber, not pale yellow. Too pale means underdone and doughy inside, too dark means the pastry turns bitter. Lift them out with a slotted spoon and set them on a paper towel-lined plate to drain for about 1 minute.

Keep the oil temperature steady between batches by letting it return to 350°F before adding the next round. Cold empanadas added to oil that has dropped below 325°F will absorb more oil than you want.

Step 4: Dust and Serve

While the empanadas are still warm, sprinkle the 2 tbsp cinnamon sugar generously over the tops. Arrange them on a serving plate with the golden, sugar-dusted side facing up.

Recipe Tips

• Dice the apples small. Pieces larger than 1/4 inch stay firmer and can tear through the pastry when you try to seal it. Small dice cooks evenly and fills cleanly.
• Chill your sealed empanadas for 10 minutes before frying. This firms up the dough and helps the edges hold their seal in the hot oil.
• Do not overcrowd the pot. Frying too many at once drops the oil temperature fast, and the empanadas end up greasy instead of crisp.
• Check your oil with a wooden spoon tip or a small scrap of dough first. If it bubbles actively around the spoon, you are ready to fry.

Cook times vary depending on how many you fry at once and the size of your pot:

How To Store

• Refrigerate – Store cooled empanadas in an airtight container for up to 3 days. The cinnamon sugar coating will absorb into the pastry slightly, which is fine.
• Reheating – Reheat in an air fryer at 350°F (175°C) for 4 to 5 minutes, or in a 375°F (190°C) oven for 8 to 10 minutes. Avoid the microwave; it makes the crust soft and a little rubbery.

Frequently Asked Questions

Can I make these ahead of time and freeze them before frying?

Yes. Assemble and seal the empanadas, place them on a parchment-lined baking sheet, and freeze until solid, about 1 hour, then transfer to a freezer bag for up to 2 months. Fry straight from frozen at 325°F (163°C) for about 5 to 6 minutes per side.

My filling leaked out during frying. What went wrong?

Almost always the seal. Press the fork tines firmly all the way to the edge of the dough, and make sure the filling did not touch the rim before you sealed it.

Can I use canned apple pie filling instead of making my own?

You can, but drain it well and chop any large chunks smaller. Canned filling tends to be wetter, which can weaken the seal and make the pastry soggy on the inside.

How do I know the oil is hot enough without a thermometer?

Drop a small scrap of pie crust dough into the oil. If it sinks briefly then rises and bubbles steadily within about 5 seconds, the oil is close to 350°F (175°C) and ready to use.

Apple Empanada Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 2 medium Granny Smith apples, peeled and diced into 1/4-inch cubes
• 2 tbsp granulated sugar
• 1 tbsp light brown sugar
• 1 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tbsp unsalted butter
• 2 refrigerated pie crusts (one 14.1-oz box)
• 1 large egg
• 1 tbsp water (for egg wash)
• 4 cups vegetable oil
• 2 tbsp cinnamon sugar

Method

 

1. Combine diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice in a medium saucepan over medium heat. Cook for 5 minutes, stirring occasionally, until the apples soften and release their juices.
2. Stir together the cornstarch and water in a small bowl, then add the slurry and butter to the pan. Cook for 2 more minutes until the filling thickens and turns glossy. Remove from heat and cool to room temperature.
3. Unroll the pie crusts on a floured surface and cut into 8 rounds using a 4-inch cutter. Beat the egg with the water for the egg wash. Spoon about 1.5 tbsp filling onto each round, brush the edges with egg wash, fold into a half-moon, and seal firmly with a fork.
4. Heat the vegetable oil in a heavy pot over medium-high heat to 350°F (175°C). Fry empanadas in batches of 2 to 3 for 3 to 4 minutes per side until deep golden brown. Drain on a paper towel-lined plate for 1 minute.
5. Sprinkle the cinnamon sugar over the warm empanadas and arrange on a serving plate, golden side up.

Notes

These taste best the day they are made, but they reheat well if you use an air fryer or oven rather than the microwave. If you are making them for a group, fry the first batch and hold them in a 200°F (93°C) oven on a wire rack while you finish the rest. The cinnamon sugar is better added right before serving if you are holding them warm.