Recipe: Canna-Caramel Apple Empanadas
Is there any better flavor combination in the world than apples and caramel? Especially wrapped up in buttery, flaky pastry dough empanada. These tasty little handheld pies are made with a spiced apple filling that’s covered in a caramel sauce, which is made by melting 2 of our Active 50mg THC cannabis caramels (available at retailers across Oregon) into a small batch of non-infused caramel - we used store-bought candies in this recipe to save time, but you can make your own caramel at home too! The Limonene and Pinene terpenes of the Active caramel are a delightful compliment to the cinnamon apple flavor.
The recipe as described below will yield 6 empanadas with a THC dose between 15-20mg each - start slow on consuming if you have a low tolerance for edibles (consider splitting an empanada with a friend!), and be sure to wait at least 2 hours before consuming more.
1/2 tbsp butter
1/2 tsp vanilla extract
Juice of 1/2 large lemon
1 sheet of pastry dough (we used puff pastry, but pie crust dough works too!!
1 large Honeycrisp apple, diced into small chunks
1/4 tsp cinnamon
Sprinkle of nutmeg
Pinch of salt
6-8 soft caramel candies, unwrapped
2 Periodic edibles Active 50mg Cannabis Caramels, cut into pieces
1 egg + 1 tbsp water for egg wash
Cinnamon sugar or course sugar for finishing
Pre-heat your oven to 320 degrees F *It is very important to ensure that your oven maintains accurate temperature to avoid boiling off the active compounds and terpenes in the caramel. Some ovens can vary by as much as 25 degrees from the chosen setting, so use a temperature probe to verify your oven temperature after pre-heating, and adjust the heat as needed to hold at 320 degrees before baking.
Melt the butter in a pan over medium heat before adding the diced apples to soften. Add the juice of the half lemon and the vanilla extract to the apples. Simmer until the liquids begin to thicken and the apples are just slightly soft but still have some resistance to them, about 5 minutes. Set aside apple filling mixture to cool.
Over a double-boiler, melt the non-infused caramels and the Periodic edibles cannabis caramels together into a well-incorporated sauce.
While the caramel melts, roll out your pastry dough slightly with a rolling pin, but be sure to avoid thinning the dough too much - this can cause the dough to rupture during baking and allow your caramel sauce to leak out!
Using a 3-1/2” ring mold (or the top of a large drinking glass :) ) cut out six circles of dough from the sheet. Place the empanada dough circles onto a greased baking sheet for filling.
Carefully spoon about 1/2 tbsp of apple filling into the center of the empanada and cover with an equal amount of caramel sauce. Distribute any remaining caramel sauce between the 6 empanadas to use up all of your infused caramel sauce. Be sure to work quickly on this step as the caramel will begin to thicken significantly as it cools and can become hard to pour. If this happens, simply re-heat the caramel while stirring constantly to re-liquefy.
Carefully fold the pastry dough over to completely cover the filling. Press and pinch the entire edge of the empanada with a fork to ensure a good seal and avoid caramel leakage during baking.
Use the egg wash to coat the pasties before sprinkling with cinnamon sugar for spice or course granulated sugar for sweetness and texture.
Bake in the pre-heated oven for 28-32 minutes until browned. Allow to cool thoroughly before consuming.
And you’re done! Enjoy your edibles responsibly, and be sure to store any leftovers in an airtight container clearly marked with *CONTAINS THC* to avoid accidental consumption incidents.