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Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels, reserving 1 tablespoon drippings in the pan.
Add onion and apple to the reserved drippings. Cook and stir for about 5 minutes or until tender. Stir in sage, salt and pepper. Remove from heat. If desired, carefully add applejack (or Calvados or brandy) to the pan. Return to heat; cook and stir until nearly evaporated. Cool slightly. Stir in bacon and cheese. If desired, cover and chill for up to 24 hours.
On a lightly floured surface, roll each puff pastry sheet slightly into a 10-inch square. Using a 3-1/2-inch cookie cutter, cut each sheet each into 6 circles. Spoon 1 tablespoon of the apple mixture onto half of each pastry circle. Fold pastry over filling and seal edges with a fork.
Place empanadas on the prepared baking sheet. In a small bowl, combine egg and the water. Brush tops of empanadas with egg mixture.
Bake about 15 minutes or until golden brown. Meanwhile, in a small bowl, combine crème fraîche and caramel topping. Drizzle empanadas with additional caramel topping. Serve crème fraîche mixture with empanadas.