Stir together sugar, cinnamon, and flour; set aside.
Bring apples and water to a boil, cover, reduce heat to low, and cook 10 minutes or until apples are tender.
Remove from heat and stir in sugar flour mixture, caramel topping and butter.
Unroll the pie crusts and roll out to be just a smidge thinner than it already is. Use a cereal bowl to trace and cut out a circle of the dough. You should be able to get 2 circles out of each pie crust.
Spoon 1/4 of the apple mixture onto one half of each of the circles, leaving about 1/2 inch of the edges uncovered.
Wet the edges of the pie crusts with a little water, and fold over the circle in half. Use a fork to press and seal the edges.
Brush the egg whites over the top of each hand pie. Sprinkle with cinnamon sugar.
Place each empanada on a parchment lined baking sheet. Bake at 400º for 15-20 minutes until golden brown. Serve warm!