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Dulce de Leche Empanada

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Dulce de Leche Empanada
Golden crust empanadas filled with rich, creamy dulce de leche, a classic Argentinian treat.

Embark on a delicious journey through Argentine flavors with this irresistible Dulce de Leche Empanada recipe. These pastries combine the tender, flaky texture of traditional Argentinian dough with the rich sweetness of homemade dulce de leche, creating an indulgent treat that’s perfect for dessert or any sweet craving.

“Dulce de Leche Empanadas: A delightful fusion of buttery pastry and velvety caramel goodness.”

Highlights

  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Servings: 8 empanadas
  • Calories: 320kcal per piece

Ingredients

For the Dough:
  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/4 cup cold water
  • 1 teaspoon salt
  • 1 egg (for egg wash)
For the Filling:
  • 1 can (14 oz) sweetened condensed milk (for dulce de leche)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine flour and salt. Add chilled butter cubes and mix using your fingers or a pastry cutter until the mixture resembles coarse crumbs.

  2. Form the Dough: Gradually add cold water to the mixture, stirring until it forms a dough. Knead gently on a floured surface for about 5 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

  3. Make Dulce de Leche: Preheat oven to 425°F (220°C). Place sweetened condensed milk can in a deep baking dish. Fill the dish with water, ensuring the can is completely submerged by about an inch of water. Bake for 2-3 hours, checking periodically and adding more water if needed. Once thick and caramel-colored, remove from oven, let cool, then stir in vanilla extract.

  4. Roll Out Dough: Divide dough into two portions. On a lightly floured surface, roll each portion to about 1/8 inch thickness. Cut circles using a round cutter or glass (about 5 inches in diameter).

  5. Assemble Empanadas: Place a spoonful of dulce de leche in the center of each circle. Fold the dough over to create a half-moon shape, pressing edges with a fork to seal.

  6. Egg Wash and Bake: Beat an egg with a tablespoon of water for an egg wash. Brush empanadas lightly with egg wash. Preheat oven to 375°F (190°C). Bake empanadas on a lined baking sheet for 20 minutes or until golden brown.

Nutrition

Estimated nutrition for this recipe, keep in mind that it may vary based on ingredients selected or substituted:

  • Serving: 1 empanada
  • Calories: 320kcal
  • Carbohydrates: 40g
  • Protein: 5g
  • Fat: 15g
  • Cholesterol: 70mg
  • Sodium: 200mg
  • Fiber: 1g
  • Sugar: 20g

Indulge in these golden-brown empanadas filled with creamy dulce de leche, a true delight that captures the essence of Argentinian cuisine. Perfect for sharing at parties or enjoying as a sweet treat any day of the week, they’re sure to be a hit.

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