Copycat Taco Bell Caramel Apple Empanada

• 2 (14 ounce) packages empanada wrappers, 10 dough rounds each
• Filing
• 1 (20 ounce) can apple pie filling
• 1 (11 ounce) bag Kraft caramels
• 1/8 teaspoon ground cinnamon
• 6 cups vegetable oil

1. Make Filling:
2. In a microwave safe container, melt 20 caramels with 1 cup apple pie filling. Stir in remaining pie filling and ground cinnamon. Allow to filling to cool completely.
3. Place 2 tablespoons caramel apple filling on one half of each dough round, leaving a 1/4-inch border around the filling. Brush border with water; fold dough over filling to enclose completely. Press edges to seal, then press to crimp with hands. Chill finished pastries in freezer for 10 minutes before cooking.
4. Cook:
5. Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat 2-inches of oil, over medium-high, to 340u0b0F.
6. Line two baking sheets with paper towels. Working in batches, fry empanadas until they are light brown in color and crisp, about 5 minutes a batch, transfer empanadas to prepared towel lined baking sheets. Cool slightly before serving.
7. Tip: Copycat Taco Bell Caramel Apple Empanda's can be formed and chilled in the refrigerator up to one day ahead; or frozen and thawed before cooking.

empanada wrappers, filing, apple pie filling, caramels, ground cinnamon, vegetable oil

Taken from www.food.com/recipe/copycat-taco-bell-caramel-apple-empanada-537565 (may not work)