There is nothing, nothing I love more than a “Dulce de Leche Empanada” No cookie, no brownie, no pie, no tart that can shadow the taste and richness of a warm empanada. My humble opinion.
So while many people grew up in the tradition of baking tons and tons of cookies during the holidays, I would just anxiously waited for my Abuelita’s empanadas. The smell of a hot buttery empanada rolled in sugar and cinnamon is like not other.
Of course she would make everything from scratch, even the Dulce the Leche! I am just thankful for shortcuts that allow me in some way, make something similar to my grandmother empanadas.
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Store bough Dulce the Leche is as good and so much easier than making it yourself. I remember burning myself once because I wasn’t patient enough and wanted to taste it while it was still hot. Waiting is not easy, not easy at all!
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Oh, the smell of a fresh empanada! Dulce de Leche is my favorite filling but you can use a good jelly to make pretty much any flavor. Pineapple is another classic Mexican empanada flavor.
Happy Holidays!
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Dulce de Leche Empanadas/ Empanadas de Dulce de Leche
Ingredients
- 2 cups all purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 sticks cold butter, cut into small cubes
- 3/4 cup ice cold water
- 1 13.4 oz can dulce de leche
- 1 egg
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees.
- In a food processor pulse the flour, sugar, salt and baking powder a few times until mixed.
- Add the cold butter and pulse a few more times until the butter turns into pea size crumbs.
- With the motor running add the water, 1/4 cup at a time until it forms a dough.
- Dump the dough onto a floured surface and work it with your hands until you have a ball of soft dough. Divide the dough in two parts. Wrap one half of the dough with plastic and chill in the refrigerator while you work on the other half.
- Roll out the dough about 1/8″ thick and cut out circles. I used a 4 1/2″ cutter.
- Add about 1/2 tablespoon of dulce de leche to each circle. (Do not over fill them! If you put too much filling it will come out).
- Whisk the egg and brush around the edge of the empanada. Fold and use a fork to press and seal the edge closed. Prick the top two or three times to let the steam escape while they are cooking.
- Transfer to a baking sheet and lightly brush the top with the egg.
- Repeat with the remaining dough. You should end up with 12 empanadas.
- Bake for 25 to 30 minutes or until the edges have started to brown.
- In a separate bowl mix the remaining 1/2 cup sugar and cinnamon. Gently dredge the empanadas in the mixture while they are still hot.
- Let the empanadas cool for at least 30 minutes before eating.
- Enjoy!
O’ my! I want some!