Dulce de Leche Empanadas
Dulce de Leche Empanadas: A Sweet Taste of Tradition
There are few desserts that strike the perfect balance between rustic charm and rich indulgence quite like empanadas dulces. Especially when filled with creamy dulce de leche, these baked treats embody the comfort of home baking with the added flair of Latin American heritage. Whether you grew up enjoying them fresh from your local panadería or you’re discovering them for the first time, these dulce de leche empanadas are sure to become a staple in your seasonal baking lineup.
What makes these empanadas truly special isn’t just the rich caramel-like filling or the golden crust. It’s the care that goes into making them by hand, one at a time. Each step, from kneading the dough to sealing the edges with a fork, is an invitation to slow down and savor the process.
Related Recipe: Persimmon and Cream Cheese Empanadas
A Cultural Classic with a Sweet Twist
Empanadas have deep roots across Latin America, Spain, and the Philippines, where they’re typically filled with meats, vegetables, or sweet ingredients, depending on the occasion and location. In Mexico, sweet empanadas are a popular offering in panaderías and during festive gatherings. You’ll often find them stuffed with pumpkin, guava paste, pineapple jam, or thick milk caramel known as cajeta or dulce de leche.
Dulce de leche itself is a staple in many Latin kitchens. With its silky texture and deep, caramelized flavor, it offers a taste of nostalgia in every spoonful. It pairs beautifully with buttery pastry, making it a go-to filling for cookies, cakes, and of course, empanadas.
Making dulce de leche empanadas at home is not only a culinary project, it’s also a way of honoring this delicious cultural tradition. The act of preparing them, folding them carefully, and baking them until golden brings to mind family stories, community, and celebration.
Ingredient and Technique Tips
- To get that perfect flaky crust with just a touch of tenderness, this recipe uses a cold butter and sour cream dough. The dough is easy to work with and gives a buttery flavor that complements the sweetness of the filling. If you don’t have sour cream on hand, crema Mexicana or Greek yogurt are good substitutes.
- The filling comes together with minimal ingredients. Just make sure you’re using a good-quality dulce de leche that’s thick enough to hold its shape while baking. Many bakers swear by Coronado, but any thick milk caramel will do. Some versions include an egg yolk mixed into the filling for added richness, which also helps the filling bake up a little firmer and glossier.
- When it comes to shaping, a tortilla press makes it easy to form even discs of dough, but you can also roll them out with a rolling pin. Lining your press or work surface with plastic sheets or parchment helps keep the dough from sticking and makes for easier handling. Keep the dough chilled between steps to ensure the best texture.
Storage Suggestions
Sweet empanadas are perfect for make-ahead baking, whether you’re preparing for a celebration or just stocking up on snacks for the week.
- Room Temperature: These empanadas can be left out for a day in a covered container, but they’re best eaten fresh.
- Refrigeration: Store cooled empanadas in an airtight container in the fridge for up to three days. To reheat, pop them into a 300°F oven for 8–10 minutes to refresh the texture.
- Freezing: Assemble and freeze unbaked empanadas on a tray until firm, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the total time.
- They also make beautiful edible gifts. Once cooled and coated in sugar, wrap them in parchment paper and twine for a rustic presentation.
FAQs
Yes, although homemade dough gives a richer, more tender result. Store-bought pie dough or puff pastry can be used in a pinch. Just adjust baking times accordingly and keep an eye on the sugar coating step, as some store-bought options brown differently.
If you want to reduce the sugar content, you can omit the tamarind candy or replace it with a sugar-free version.
No problem! A rolling pin works just as well. Just be sure to keep the dough circles around 4 to 5 inches in diameter. Rolling between parchment or plastic helps prevent sticking and keeps cleanup simple.
Absolutely. Cajeta, made with goat’s milk, has a slightly bold, deeper flavor and is a wonderful alternative. You could also try fruit jams or Nutella for fun flavor twists.
Avoid overfilling each empanada, and be sure to seal the edges well, an egg wash around the edges acts like glue. Crimping with a floured fork also helps secure the seal and gives the empanadas their signature look.
Chilling the dough helps the butter firm up, which leads to a flakier texture when baked. It also makes the dough easier to work with and less likely to tear or stick.
These empanadas are best served slightly warm, either on their own or with a hot beverage like café de olla or Mexican hot chocolate. For a more decadent touch, pair with a scoop of vanilla ice cream or a drizzle of extra dulce de leche on top.
Dulce de leche empanadas are more than just a treat. They’re a love letter to tradition. Whether you’re baking them for your family, sharing them at a holiday event, or making them part of a weekend ritual, they offer a moment of joy in every bite. And while they may take a little more effort than your average cookie or bar, the reward is well worth it.
Bake a batch, share a few (or don’t!), and let the aroma of buttery pastry and caramelized milk fill your kitchen with warmth and memories.
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Dulce de Leche Empanadas
- Prep Time: 45 minutes
- Refrigeration Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: Makes 8
Description
These Dulce de Leche Empanadas feature a rich, buttery pastry filled with silky dulce de leche, then baked until golden and rolled in sugar for the perfect sweet finish. Inspired by traditional Mexican panadería treats, they’re ideal for holidays, special occasions, or a cozy dessert at home. The dough is tender yet sturdy, easy to work with, and made from scratch with sour cream for extra richness. Serve warm with coffee or hot chocolate for a nostalgic bite of comfort.
Ingredients
- 2 ½ cups all-purpose flour, divided
- ½ teaspoon baking powder
- ¾ cup granulated sugar, divided
- ¼ teaspoon salt
- 3/4 cup + 2 tablespoons cold butter, cut in cubes
- ½ cup sour cream
- 1 egg yolk
- 1 cup dulce de leche or caveat
- 1 egg, beaten
Instructions
- Whisk together 2 cups flour, baking powder, ¼ cup sugar and salt in a large bowl. Add butter and mix with a fork, pressing as you mix to break up butter. Mixture should resemble sand.
- Add sour cream and mix, pressing with fork. Mixture should resemble wet sand.
- Knead with hands for 10 minutes or until dough is smooth and not sticky. Wrap in plastic wrap and refrigerate for 30 minutes.
- While dough cools, place dulce de leche (or caveat) in a medium bowl. Add egg yolk and stir to mix well. Set aside.
- Make 8 dough balls, each weighing approximately 70 grams. Place on a large plate and return to refrigerator to keep cool.
- Preheat oven to 350° F. Line a large baking sheet with parchment paper and set aside.
- Take 2 to 3 dough balls from the refrigerator at a time and place them on a working area.
- Using a tortilla press and two sheets of thick plastic, lay one piece of plastic on the surface of the tortilla press. Place a dough ball on the center. Place the other piece of plastic over the dough ball and flatten gently to approximately 4 ½ inches in diameter.
- Brush egg around the edges of dough disc. Place 1 ½ – 2 tablespoons dulce de leche/yolk mixture on center of dough disc. Carefully fold over one side of dough disc with the help of plastic sheet to resemble a half circle. Gently press edges together shut with fingers.
- Place remaining flour in a small bowl. Dip fork prongs in flour and press along the edges of empanada. Prick once with prongs on top of empanada to make ventilation holes. Dip fork prongs back in flour as needed to avoid sticking.
- Transfer empanada to prepared baking sheet. Repeat assembling empanadas with remaining dough balls, keeping dough cool during the process.
- Brush tops and sides of empanada with beaten egg. Bake for 28-30 minutes or until empanadas are golden. Remove from oven. Let cool on tray for 5 minutes.
- Place remaining sugar in a shallow bowl. Place one empanada at a time in bowl and spoon sugar over to coat evenly. Serve and enjoy.
