Learn how to prepare this delicious recipe with a step-by-step video tutorial.
Ingredients
- - Condensed Milk : 400g
- - All purpose flour : 250g
- - Unsweetened Cocoa : 25g
- - Salt : Pinch
- - Butter : 125g
- - Egg : 1
- - Milk : 3 tablespoons
- - Butter : 30g
- - Sugar : 30g
- - Cinnamon : 1 tsp
Instructions
1 - For the filling place the can in a large pot and cover completely with water.
2 - Boil for two and a half hours, occassionally adding water.
3 - Let cool before opening.
4 - For further tips, please check here.
5 - 2
For the dough combine the flour, cocoa powder, and salt in a large bowl.
6 - Add the cold butter in small pieces and rub into crumbs with your fingers Add the egg and work into a dough.
7 - You may have to add milk, a tablespoon at a time if it still is to dry.
8 - Wrap and chill for at least half an hour or overnight.
9 - 3
Line a baking sheeet with parchment paper and preheat the oven to 180 degrees Celsius.
10 - 4
Roll out the dough on a lightly floured surface, it should be thin.
11 - Cut out circles of 12cm either with a cookie cutter or with a smaller plate/dish.
12 - Put two to three teaspoons of the dulce de leche in the middle of each circle.
13 - Brush the edges with milk, I do this with my pinkie.
14 - Fold each circle in half so that you have a half moon and press down the edges with a fork.
15 - You can also turn the edges about half a centimeter inwards every centimeter or so to create a pattern.
16 - 5
Place the prepared empanadas on the baking sheet and brush with egg wash.
17 - Bake for about 20-25min.
18 - 6
Towards the end of the baking time, melt the remaining butter and mix the sugar and cinnamon in a small bowl.
19 - Once you take the empanadas out, immediately brush with the butter and sprinkle with the sugar mix.
20 - Empanadas can be enjoyed either still warm or cold.
21 - If eating warm, be careful not to burn yourself with hot filling!.
