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Chocolate Caramel Filled Empanadas

Chocolate Caramel Filled Empanadas

Some people will purchase the already made empanada dough from the grocery store, but there’s really nothing quite like the taste of homemade. Besides, this dough recipe is one you won’t be able to find in a store.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings 6 people

Ingredients
  

Dough

  • 3 cups Bisquick
  • 1 cup cocoa powder
  • ½ cup white sugar
  • 8 oz butter, cut into cubes
  • 2 eggs
  • 5 tbsp coffee
  • 1 egg, beaten for brushing

Caramel Filling

  • 1 cup butter
  • 2 cups brown sugar
  • 1 cup corn syrup
  • 1 can sweet condensed milk
  • 2 tbsp whipping cream
  • 2 tbsp vanilla
  • 2 tsp salt

Instructions
 

  • In a mixing bowl, or the bowl of a stand mixer, blend three cups of Bisquick, one cup of cocoa, and one-half cup of white sugar together. Cut in eight ounces of cubed butter until mixture becomes crumbly.
  • Add two eggs and five tablespoons of coffee and mix until a dough forms.
  • Knead the dough on a lightly Bisquick floured surface, separate into two equal pieces. Shape each piece into a ball, wrap with plastic wrap and refrigerate for one hour. Prepare the caramel filling.
  • In a saucepan over medium heat, add one cup of butter, two cups of brown sugar, one cup of corn syrup and one can of sweet condensed milk and bring to a boil.
  • Gently stir in two tablespoons of whipping cream and continue to stir until mixture reaches two hundred and thirty-eight degrees. If you don’t have a candy thermometer, simply fill a glass with cold water and drop one-half teaspoon of the caramel into the water. It’s ready when the caramel forms a ball.
  • Remove from heat and stir in two teaspoons of vanilla and one teaspoon of salt.
  • Preheat the oven to three hundred and fifty degrees and line two baking sheets with parchment paper.
  • Use a rolling pin to roll out each piece of dough on a lightly Bisquick floured surface. Roll out into sheets of desired thickness. Use a round cutter to cut out circles for the empanadas.
  • Spoon a small amount of the caramel into the center of each circle, fold over and use a fork to seal the edges.
  • Place the empanadas onto the parchment lined baking sheets, brush each one with the beaten egg and bake for twenty minutes.
  • Serve warm with a scoop of vanilla ice cream if desired, and enjoy!
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