Step 1

Preheat oven to 425°F.

Step 2

Line cookie sheet with parchment paper.

Step 3

Toss apples with lemon juice.

Step 4

Combine sugar and spices and sprinkle over apples. Toss to coat and set aside.

Step 5

Unroll pie crust on a lightly floured surface. Roll out just slightly.

Step 6

Cut out 8 rounds using a 4 inch cutter.

Step 7

Place pie crusts rounds on parchment-lined sheet.

Step 8

Place each apple wedge on the rounds - slightly off center, leaving room to seal the empanada later.

Step 9

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.

Step 10

Drizzle 1 tsp of caramel onto each apple being careful to stay away from the edge.

Step 11

Brush edges of rounds with egg and press edges together to seal. Use a fork to crimp the edges shut.

Step 12

Brush the tops of the empanadas with egg and sprinkle with sugar if desired.

Step 13

Bake for 12-14 minutes or until golden brown and let cool slightly.

Step 14

Reheat caramel if necessary and then drizzle over the top of empanadas and serve.