Chocolate Dulce De Leche Empanadas
Indulge in the irresistible combination of rich chocolate and creamy dulce de leche with these heavenly Chocolate Dulce de Leche Empanadas. Perfectly flaky pastry dough, made from scratch with simple ingredients like butter and flour, envelops a luscious filling of caramel-like dulce de leche and gooey chocolate chips. These sweet empanadas are brushed with a golden egg wash, baked to perfection, and optionally dusted with powdered sugar for a delicate finish. Ready in just over an hour, this dessert recipe is ideal for showcasing at dinner parties, holiday gatherings, or as a delightful treat for yourself. With their melt-in-your-mouth texture and decadent flavor, these empanadas are your next must-bake indulgence!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cubed)
- 2 Large eggs
- 3 tablespoons Whole milk
- 1 cup Dulce de leche
- 0.75 cups Chocolate chips (semi-sweet or dark)
- 1 Egg (for egg wash)
- 1 tablespoons Milk (for egg wash)
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Cut the cold, cubed butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a small bowl, whisk together 1 egg and 3 tablespoons of milk. Add the wet ingredients to the flour mixture and mix until the dough comes together. If the dough is too dry, add 1 tablespoon of milk at a time. Do not overmix.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 4-inch round cutter to cut out rounds from the dough. Gather scraps, re-roll, and cut more rounds as needed.
Place 1 tablespoon of dulce de leche in the center of each dough round, followed by 1 teaspoon of chocolate chips.
Fold the dough over the filling to create a half-moon shape and press the edges together firmly. Use a fork to crimp the edges and seal the empanadas.
In a small bowl, whisk together the remaining egg with 1 tablespoon of milk to make an egg wash. Brush the tops of the empanadas with the egg wash.
Arrange the empanadas on the prepared baking sheets, leaving about 2 inches between each.
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
Remove the empanadas from the oven and let them cool slightly on a wire rack. Dust with powdered sugar if desired before serving.
Nutrition Facts
Calories |
4127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.7 g | 238% | |
| Saturated Fat | 110.5 g | 552% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 911 mg | 304% | |
| Sodium | 1820 mg | 79% | |
| Total Carbohydrate | 537.0 g | 195% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 265.6 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1097 mg | 84% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 2294 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
