In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap and chill for 30 minutes. Flatten the crust and cut into large squares.
Place one teaspoon of caramel topping along with two tablespoons of apple pie filling unto each square and fold closed. Take a fork and seal the edges of the Empanadas. Deep fry each Empanada for 3 to 5 minutes on 370 degrees.
Once you have browned and allowed the oil to drain out of the Empanadas sprinkle them with powder sugar. You may also want to add whipped cream onto the plate as a tasty decoration.