Taco Bell Copycat Recipe
3/4 cup water
1/4 cup brown sugar
2 teaspoons cinnamon
3 1/2 cups Bisquick
1 cup coconut milk cream (let can of coconut milk settle for 30 minutes; the cream will settle on top) or heavy whipping cream
1/2 cup butter
1 cup brown sugar
1 teaspoon vanilla
1/4 cup evaporated milk
1/4 cup white sugar
2 teaspoons cinnamon
1/4 cup butter
Apples: Peel and core apples, and chop into medium chunks. Place apples, water, brown sugar, and cinnamon into a medium sauce pan, and bring to a boil. Boil for five minutes. Lower heat and let simmer until apples are soft. Using a potato masher, coarsely mash apples. Set aside.
Crust: Mix Bisquick and coconut milk (or heavy cream) together in a large bowl until it turns into a thick dough. Place on a clean surface and knead for five minutes. Place back in bowl and set aside. It may take a few minutes to get the dough ball to form, but if you are having problems, use your hands to mix.
Caramel Sauce: Combine butter, brown sugar, vanilla and evaporated milk in a sauce pan, and bring to a boil, constantly whisking it. Let boil until sauce reaches desired consistency, whisking the whole time.
Assembly: Immediately after removing caramel sauce from the stove, pour into apple mixture. Mix together and set aside. Melt butter in a bowl. In another bowl, mix together sugar and cinnamon. Set aside.
Put the dough ball out on clean surface, and using a rolling pin, roll it out to be about 1/4 inch thick. Using a large drinking glass, cut out circles for empanada dough. Remove circles from dough, and re-roll out the remaining dough to get more circles. Repeat until no dough remains.
Taking one dough circle at a time, roll dough out until it is very thin. Holding the dough in your hand, brush one side lightly with butter, and dip that side into. Place a spoonful of caramel apple sauce into the center of the dough. Fold over, and seal shut with a fork by pressing the edges down. It is okay if caramel sauce seeps out a little bit. Bake at 400 degrees for 18-20 minutes. Cool for five minutes on cooling rack, and serve warm.