Can I make these empanadas with store-bought dough?

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.

What Can I Use as a Sugar Substitute?

If you want to reduce the sugar content, you can omit the tamarind candy or replace it with a sugar-free version.

What if I don’t have a tortilla press?

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.

Can I use cajeta instead of dulce de leche?

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.

How do I prevent the filling from leaking during baking?

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.

Why do I need to refrigerate the dough before using it?

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.

What’s the best way to serve them?

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 - Nibbles and Feasts

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

Scale

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

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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.