Fried Apple Turnover with a Bourbon Caramel Sauce | Culture Kitchen

Instructions

Ingredients:

• 2 large apples, peeled, cored, and diced
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons butter
• 1 package of empanada dough discs, thawed
• 1/2 cup caramel sauce
• Vegetable oil for frying
• ½ cup cinnamon sugar for coating
• ½ cup Bourbon caramel for drizzle

Method:

1. In a skillet over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, and nutmeg. Cook until the apples are tender, about 5-7 minutes. Remove from heat and let cool.
2. Preheat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
3. Place a spoonful of the cooked apple mixture onto the center of each empanada dough disc. Drizzle a teaspoon of caramel sauce over the apples. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then use a fork to crimp the edges for a decorative finish. Carefully place the empanadas into the hot oil and fry until golden brown, about 3-4 minutes per side.
4. Remove the empanadas from the oil and place them on a paper towel-lined plate to drain excess oil. Allow the empanadas to cool slightly, but while still hot, cover and coast in cinnamon sugar. Drizzle with spicy Bourbon caramel sauce. Garnish with edible flowers and vanilla ice cream.

For Spicy Bourbon Caramel Sauce:

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 3 tablespoons bourbon whiskey
• ¼ tsp cayenne pepper
• Pinch of salt

1. In a saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves. Increase the heat to medium-high and let the mixture boil without stirring. Swirl the pan occasionally until the sugar turns a deep amber color, about 5-7 minutes.
2. Remove the pan from the heat and carefully whisk in the heavy cream. Be cautious as the mixture will bubble up. Stir in the butter until melted, then add the bourbon and salt. Stir until smooth. Once the sauce is smooth, stir in either 1/4 teaspoon of cayenne pepper for a spicy kick or ground cinnamon for a warm flavor. Adjust the amount to suit your taste preferences. Continue to stir until the spice is fully incorporated into the caramel sauce. Let the sauce cool slightly before serving.