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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Pre-made empanada rounds — fill, seal, bake or fry, dinner fast
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Pre-made empanada rounds — fill, seal, bake or fry, dinner fast
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Lightly grease 2 baking sheets. Heat oven to 375 degrees F (190 degrees C). 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. Bake empanadas for 15 minutes or until golden brown; serve warm with vanilla ice cream and caramel sauce.