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.
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!
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.
Dulce de Leche Empanadas/ Empanadas de Dulce de Leche
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.
Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.