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Chocolate Dulce de Leche Empanadas

Chocolate Dulce de Leche Empanadas

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Hi Bold Bakers!

The first time I ate empanadas was when I moved to the United States. I had to make the cornmeal pastry when I worked as a bread baker for my first job in the U.S.

I love the idea of sweet, chocolate empanadas because they are a twist on the norm, something you don’t see every day. I thought empanadas, being a very popular Latin American food, would pair perfectly with a sweet that is commonly enjoyed in Latin countries, Dulce de Leche.

Dulce de Leche is prepared by slowly heating sweetened condensed milk to create a substance that derives its taste from cooking the sugars in the milk, changing its flavour and color. Literally translated, it means “candy made of milk.” This caramel has many uses, including the gorgeous caramel in Banoffee pie and I used it in my Dulce de Leche Homemade Ice Cream recipe.

This is the first recipe I’m showing you using my new Alfa Pizza Wood-Fired Oven. I have had so much fun making a variety of recipes in my oven, and I am very excited to share bread making and baking with you on a whole other level. So let’s get baking!


4.7 from 20 votes
Chocolate Dulce de Leche Empanadas
Chocolate Dulce de Leche Empanadas
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 15
Author: inspired by:
  • 2⅓ Cup (315g/10oz) plain flour
  • 3 Tbsp icing sugar
  • cup (2oz/60g) cocoa powder
  • 1/2 tsp cinnamon
  • ¾ cup (200g/6 ½ oz) cold butter, cubed
  • 2 egg yolk
  • 4 Tbsp water , milk or coffee
  • generous pinch of salt
  • Dulce de leche filling
  • 1 can of condensed milk (not evaporated milk)
  • egg wash
  1. Start out by making the Dulce de leche (caramel):Peel the paper wrapper off a can of condensed milk. Line a small pot with a small tea towel (this is a cushion for the can and stops the can bouncing around)
  2. Place in a few cans and cover with water, up to 2 inches over the cans. I like to cook 3-4 cans so I have it for the future.
  3. Simmer for 2 hours. You can leave them undisturbed for this time.
  4. When the time is up, pour off the water and leave the cans to good cold.
  5. Inside your can you have lovely caramel. This will keep fresh in the can for months at room temperature. This caramel will last for months in the time at room temperature
  6. To make the pastry: Put the flour, icing sugar and salt in a large bowl (or in a food processor).
  7. Rub in the cold cubed butter until it resembles bread crumbs.
  8. Mix together the egg yolks and water and add to the dry ingredients.
  9. Mix in until a dough forms. It doesn't take long.
  10. Wrap the pastry in cling wrap and refrigerate for 30 minute to allow the gluten to relax. (you can freeze the pastry at this point)
  11. Roll out your dough on a floured surface until ¼ inch thick.
  12. brush egg wash around the rim of the pastry
  13. Spoon a teaspoon of your caramel on one half of your pastry disc. I like to sprinkle a tiny bit of salt on the caramel at this point.
  14. Fold the empanada discs and seal the edges gently with your fingers, then use the tip of a fork to further seal the edges. I like to curl up the edge at this point but it is optional
  15. Lightly brush the top of the empanadas with the egg wash; this will give them a nice golden glow when baked.
  16. Chill the empanadas for at least 30 minutes or until ready to bake, this will help them seal better.
  17. Bake the empanadas in a pre-heated oven at 375 F (190oC) for 15-20 minutes. The exact time will vary based on your oven and size of the empanadas.
  18. Serve the dulce de leche empanadas warm. You can sprinkle them with a little bit of cocoa powder and I highly recommend serving them with a scoop of vanilla ice-cream or simply on their own.



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Deny Lofen on October 18, 2018 at 7:43 pm

    Hi Emma, I’m Mexican and I think that my English isn’t very good, but I hope you can understand what I’m saying.
    I made this recipe today and the presentation didn’t go well (They’re for me and my family, so It doesn’t matter, lol) but the favlor of the empanada was so good. I ate 4 pieces in like five minutes or less. I love chocolate and I’ve made empanadas before but with pastry cream and not with chocolate, just flour, butter, egg, vanilla extract and water. I really love this empanada, the chocolate and the cajeta (dulce de leche) taste REALLY REALLY GOOD, actually my family like this empanadas more than the pastry cream empanadas so I’m going to make more 🙂

    • Gemma Stafford on October 19, 2018 at 1:42 am

      Hi Deny,
      Thank you, and I saw the photo from yesterday too, thank you for submitting it.
      I am delighted to have you baking with us, good job! Your family will be delighted.
      Your English is a lot better than my Spanish! I need to do some work on that,
      Gemma 🙂

  2. Evelyn on July 20, 2018 at 7:56 am

    Hi I am from Ontario Canada….have making all your recipes even your recipe for banaffoee pie turned out so good..I have just made the empanadas and I it in the freezer as I do not have time to finish making them is it ok to leave froze for a few days….thankyou

    • Gemma Stafford on July 20, 2018 at 9:11 am

      Hi Evelyn,
      That is great, well done you.
      I presume you mean the pastry is in the freezer! That will not be a problem, it will sit happily there for a few weeks if necessary.
      Thank you for being here with us,
      Gemma 🙂

  3. Dimi on April 1, 2018 at 12:57 pm

    If I leave out the sweet ingredients can this be used as a pastie dough or are they very different ? Thanks

  4. Kimmie on January 28, 2018 at 2:23 pm

    Made these this morning and they turned out awesome!! I am new to baking though I love to cook and this recipe and video made the process easy to follow!

    My husband absolutely loved them!! The texture of the pastry was out of this world! I used hazelnut coffee to make the pastry. My husband is thrilled about the tip for making the dulce de leche. So much easier then on the stove top!!

    I can’t wait to play with different fillings!! I can’t wait to use Amertto flavored coffee and fill it with cherry preserves!

    Thank you for sharing how to make this wonderful dish!!!


    • Gemma Stafford on January 28, 2018 at 5:42 pm

      I’m thrilled to hear that!! Thanks for trying them Kimmie 🙂


  5. Indira on December 13, 2017 at 12:16 pm

    Dear Gemma,
    If I fry the empanadas, do I have to make some holes with fork to make the steam come out? Thank you so much.

    • Gemma Stafford on December 13, 2017 at 5:54 pm

      Hi Indira,

      Yes please do, good call. Otherwise they would burst open.

      Happy Baking,

  6. Dulce on January 24, 2017 at 12:05 pm

    II just made a batch of these and I loved the texture of the empanadas, but they were missing a level of sweetness (here is where my Mexican cajeta nostalgia kicks in). I wonder if I rolled the dough too thick so the ratio of chocolate bitterness and dulce de leche sweetness was then off…or maybe iI can sprinkle some sugar on the empanadas after baking?

    • Gemma Stafford on January 25, 2017 at 1:25 am

      Well I am happy to hear that you are baking these, I love them too.
      Yes, perhaps the pastry was a little too thick, so roll them a little finer next time. You can of course also coat them with powdered sugar after baking, when they ae still warm, that would be good! (I am feeling like making these right now lol).
      Good to know that you are keeping your Mexican roots, I think the Mexican people are a little like the Irish!
      We say you can take the Irish out of Ireland, but never Ireland out of the Irish,
      Gemma 🙂

  7. Donna Wasan on August 27, 2016 at 11:09 pm

    I really love the way you introduce your recipes with no machine at all. Great work you have.

    Is it okay if I’m going to make this recipe and sell it to my neighbors. I’m a stay at home mom who would like to help with our daily expenses. I have a son who needs special attention so I always browse through your website to look for recipes that I can make for sale. Salamat at mabuhay ka.

    • Gemma Stafford on August 28, 2016 at 1:58 am

      Hi Donna,
      That is so nice to hear. Mothers always focus so much on looking after their families, no matter what!
      I am happy to have you with us, Salamat sa iyo, masaya baking !
      Gemma 🙂

  8. Sungmin on July 3, 2016 at 5:45 pm

    Hello Gemma. I love your recipes and always looking forward to your videos, but unfortunately this recipe didn’t work for me. I was following the recipe exactly, then I was up to the part then you put the dough in the fridge, but I accidentally left out a crucial ingredient, which was the cocoa powder. I was following the recipe exactly, that I didn’t even notice that I left out a very important ingredient, so the next thing I did was mix the cocoa powder with the dough with all my might, then I decided that it was ok enough and let it rest for half an hour. When I got to the part of rolling it, the dough kind of had a “flaky” texture and appearance. Well, I’m not really here to ask, or complain, but just to share my own experience and the mistake that I did so this kind of incident would be prevented from happening.

    • Gemma Stafford on July 4, 2016 at 1:52 am

      Hi Sungmin,
      Ah!!! that was a disappointment for you. It is important to follow a recipe exactly, until you get used to baking. Baking is a science, and pastry is a sensitive enough thing. I hope you try this again, it will be worth it, you have learned a lot by doing it!
      Gemma 🙂

  9. Mary Kurien on March 24, 2016 at 5:47 pm

    Loved the recipe,glad i found your website!!!

    • Gemma Stafford on March 24, 2016 at 5:53 pm

      Hi Mary,
      Thank you for being in touch, I am happy to have you with us,
      Gemma 🙂

  10. martin on March 17, 2016 at 4:08 pm

    Also how big should the pastry cutter be?

    Thanks again 🙂

    • Gemma Stafford on March 18, 2016 at 2:28 am

      Hi Martin,
      The largest size you have, usually in a set there will be one about 4inches in diameter, you need to be able to fold it and fill it,
      Gemma 🙂

  11. Martin on March 17, 2016 at 3:45 pm

    Hi gemma

    The empanadas look incredible. Does this make 15 empanadas then? And how long would they ‘keep’ for?


    • Gemma Stafford on March 18, 2016 at 2:34 am

      Hi Martin,
      Yes, depending on how big you cut them.
      They will not keep for too long, but overnight certainly. Refresh in a warm oven before serving,
      Gemma 🙂

  12. POIROUX on January 17, 2016 at 9:05 am

    I’m french and a huge fan of baking. I’ve just discovered your recipes. I can’t wait to try them all.
    I’ve already started with the pretzels, which have been a true success.
    And tonight, I’m doing your chocolate empanadas, can’t wait to test it !
    Thank you so much for all these great recipes .

    Apolline that reads and watches you from Paris!

    • Gemma Stafford on January 19, 2016 at 6:54 pm

      Thanks so much for visiting my website! Let me know how your empanadas turn out. I would love to see pictures 🙂

  13. Deborah on January 17, 2016 at 6:05 am

    How would I Make the Empanada
    Dough for Savory chicken or Beef
    Is there a recipes for the Empanada dough that uses olive oil instead of butter or shortening
    Please let me know.
    Thank You.

    I love your recipes tried a lot of them they are all great keep doing what your doing.

    • Gemma Stafford on January 19, 2016 at 6:55 pm

      Thanks for visiting my website, Deborah. I will add it to my list. Stay tuned 🙂

  14. Fatema on December 11, 2015 at 7:32 pm

    Can you tell me the measurement for making it for only two people?

    • Gemma Stafford on December 24, 2015 at 9:30 pm

      Thanks for your comment. You can cu the recipe in half. Hope this helps 🙂

  15. Fatema on December 11, 2015 at 7:30 pm

    Can I omit the eggwash?

    • Gemma Stafford on December 14, 2015 at 8:07 pm

      Sure 🙂

  16. Munyee on December 4, 2015 at 6:12 pm

    Can i use this homemade dulce de leche to decorate cupcakes with a piping bag?

    • Gemma Stafford on December 14, 2015 at 8:59 pm

      Thanks for your question. This dulce de leche will probably be too runny for cupcakes. Hope this helps 🙂

  17. Annika on August 23, 2015 at 3:05 am

    Hi Gemma,
    Greetings from germany.
    I love your recepies.
    one question- is your cocoa powder sweetened? I used unsweetened one and the dough was really tart.
    Looking forward to your next videos

    Hugs from Annika

    • Gemma Stafford on August 24, 2015 at 7:38 pm

      Hi Annika: Yes, I use unsweetened cocoa powder. Strange. Did you use all of the other ingredients in the recipe? Let me know and I’ll see how I can help.

  18. bigger bolders fan on August 18, 2015 at 2:13 am

    i love your ice creams i live şn turkey i love you you are my very smiley and beatugfil chef in the world

    • Gemma Stafford on August 18, 2015 at 6:47 pm

      Thank you so much for visiting my website. I really appreciate it. Stay tuned for more 🙂

  19. Haya on August 15, 2015 at 10:06 am

    Love it !! it’s really awesome I wanna eat it yummy ?

  20. Haya on August 15, 2015 at 4:37 am

    Its looking awesome.. Wow!!
    I wanna eat it..its really awesome..?

  21. Haya on August 15, 2015 at 4:34 am

    Wow!! Looks delicious I wanna eat this yummyy?i really love it’s awesome

    • Gemma Stafford on August 17, 2015 at 12:34 pm

      You’re gonna love this recipe! Thanks for visiting my website 🙂

  22. Madeleine on August 9, 2015 at 2:26 pm

    What I’d like to know is ….. How do you manage to keep your amazing figure!!!!?? Everything you make looks so easy and delicious …. I’ve never been into baking but there are so many great and simple ideas here – I think I’ve been converted!!!!

    • Gemma Stafford on August 17, 2015 at 11:26 am

      Thank you so much for visiting my website. I like to workout every day 🙂

  23. Eduardo Handelman on August 9, 2015 at 6:59 am

    I like the look of the empanadas

    • Gemma Stafford on August 17, 2015 at 11:22 am

      They are so tasty too 🙂

  24. Wendy on August 7, 2015 at 12:49 pm

    I made these last weekend and they were such a hit with friends and family that I am all set to make more tomorrow. Love your great recipes!

    • Gemma Stafford on August 7, 2015 at 1:11 pm

      Delighted to hear that. Thanks so much for stopping by 🙂

  25. Winona on August 5, 2015 at 4:47 am

    Some empanada are fried instead of baked, can I fry this type of empanada in the recipe instead of baking them?

    • Gemma Stafford on August 6, 2015 at 12:46 pm

      Sure! That should be fine. Let me know how yours turn out 🙂

  26. Fiona on August 5, 2015 at 12:32 am

    I can’t resist these anymore. I’ve only had savoury empanadas before so this is really exiting for me. And can I just say that I’m always so jealous of your hair, it’s beautiful:)

    • Gemma Stafford on August 6, 2015 at 12:38 pm

      Hi Fiona, thanks so much for your sweet comment. You’re going to love these empanadas! Let me know how they turn out for you 🙂

  27. Sofia on August 3, 2015 at 5:53 am

    Hi Gemma I’m Sofi I’m new to bigger bolder baking but after today’s awesome recipe I’m definently one of your #1 fans.

  28. Sophie on August 2, 2015 at 8:03 am

    Currently making dulce de leche using your super easy technique and my pastry for the empanadas is chilling in the fridge. Cannot wait to try them! It’s my first time making one of your recipes though I have been watching your videos for a long time!

    • Gemma Stafford on August 6, 2015 at 3:02 pm

      Delighted to hear that! Thanks so much for visiting my website 🙂

  29. Lynn Harrell on August 1, 2015 at 8:51 am

    Love recipe and can’t wait to try it. Since I work full time and go to college full time, I’m always looking for shortcuts. One I found recently is that Dulce de Leche can be found in small cans in the Latin aisle at my local market which means I can make it quick. Love your recipes and videos.

    • Gemma Stafford on August 6, 2015 at 3:03 pm

      Thanks so much for visiting my website, Lynn. Let me know how your empanadas turn out 🙂

  30. Juanma on August 1, 2015 at 2:11 am

    Your recipes always inspire me. Will try them for a family party!

    • Gemma Stafford on August 6, 2015 at 3:06 pm

      Delighted to hear that. Thank you so much for visiting my website 🙂

  31. Claudia on July 31, 2015 at 1:01 pm

    Yumm super yumi and easy recipe! Im making these empanadas tomorrow. Your oven mitten is funny there is a hole in one of your fingers,, watch out and dont burn yourself.

  32. Sofia on July 31, 2015 at 7:33 am

    Hi Gemma I’m Sofi I’m new to bigger bolder baking but I saw today’s recipe and I am definitely one of your new fans

    • Gemma Stafford on August 6, 2015 at 3:08 pm

      Thanks Sofi. Delighted to hear that 🙂

  33. Sowmya on July 30, 2015 at 7:24 pm

    Wow Gemma. U rock

    • Gemma Stafford on August 6, 2015 at 3:12 pm

      Thank you so much, I really appreciate it 🙂

  34. Maryam Nawaz on July 30, 2015 at 5:28 pm

    Hey!Gemma I am a big fan of yours from Pakistan.So here I loved this recipe so much because it’s a rare type of dish for us so I will try to MAKE it soon Inshallah 🙂
    Maryam 😀

    • Gemma Stafford on August 6, 2015 at 3:14 pm

      Thank you so much for visiting my website. Really glad you liked this recipe 🙂

  35. Georgy on July 30, 2015 at 5:11 pm

    OOOooops. I forgot to rate this recipe. Five Stars as always.

    • Gemma Stafford on August 6, 2015 at 11:31 am

      Yay! 🙂

  36. Georgy on July 30, 2015 at 5:10 pm

    Gemma I just love your recipes and your videos. This is another great one to try out. I know my family will really enjoy these. Shine on Gemma !

    • Gemma Stafford on August 6, 2015 at 11:30 am

      Thank you so much, delighted to hear that 🙂

  37. Danelle on July 30, 2015 at 2:50 pm

    Love it.. My family are chocoholics. This is wonderful. Next time Im going to try and add small cinn apples to the filling. Leaving out the added cinn to the crust. Or a tiny pinch of both. Thank you. Im not a baker. I LOVE to cook .NOT bake . love simple good choc. Recipes.

    • Gemma Stafford on July 30, 2015 at 3:15 pm

      Thanks so much Danelle, I’m delighted you liked this. The apples and cinnamon would work really well in it. I really liked the idea of the coffee in the pastry, it mights a big, but subtle difference at the same time 🙂

  38. Marianela Soto on July 30, 2015 at 9:38 am

    Delicious Gemma!!

    • Gemma Stafford on July 30, 2015 at 3:10 pm

      Thanks so much, really glad you liked this videos 🙂

  39. Anushka Saha on July 30, 2015 at 8:36 am

    Looks delicious,I love it ………

    • Gemma Stafford on July 30, 2015 at 3:12 pm

      Thanks so much Anushka as always 🙂

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