Breads & Doughs

Dessert Empanadas (Chocolate & Dulce de Leche Empanadas)

4.75 from 24 votes
Learn how to make my Dessert Empanadas recipe with a chocolate pastry dough and a delicious Dulce de Leche filling for a flavor-packed treat.
Chocolate Dulce de Leche Empanadas

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!

 

Watch The Recipe Video!

Chocolate Dulce de Leche Empanadas

4.75 from 24 votes
Learn how to make my Dessert Empanadas recipe with a chocolate pastry dough and a delicious Dulce de Leche filling for a flavor-packed treat.
Author: inspired by: https://laylita.com/recipes/2013/03/07/chocolate-dulce-de-leche-empanadas/
Servings: 15
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Learn how to make my Dessert Empanadas recipe with a chocolate pastry dough and a delicious Dulce de Leche filling for a flavor-packed treat.
Author: inspired by: https://laylita.com/recipes/2013/03/07/chocolate-dulce-de-leche-empanadas/
Servings: 15

Ingredients

  • 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

Instructions

  • 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)
  • 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.
  • Simmer for 2 hours. You can leave them undisturbed for this time.
  • When the time is up, pour off the water and leave the cans to good cold.
  • 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
  • To make the pastry: Put the flour, icing sugar and salt in a large bowl (or in a food processor).
  • Rub in the cold cubed butter until it resembles bread crumbs.
  • Mix together the egg yolks and water and add to the dry ingredients.
  • Mix in until a dough forms. It doesn't take long.
  • 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)
  • Roll out your dough on a floured surface until ¼ inch thick.
  • brush egg wash around the rim of the pastry
  • 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.
  • 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
  • Lightly brush the top of the empanadas with the egg wash; this will give them a nice golden glow when baked.
  • Chill the empanadas for at least 30 minutes or until ready to bake, this will help them seal better.
  • 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.
  • 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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Evelyn
Evelyn
2 years ago

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

Indira
Indira
2 years ago

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.

Dulce
Dulce
3 years ago

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?

Donna Wasan
3 years ago

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.

Sungmin
Sungmin
4 years ago

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… Read more »

Mary Kurien
Mary Kurien
4 years ago

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

martin
martin
4 years ago

Also how big should the pastry cutter be?

Thanks again 🙂

Lequita
Lequita
8 months ago

I’m so excited to try this recipe. What is icing sugar?

Deny Lofen
1 year ago

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)… Read more »

Dimi
2 years ago

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

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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