Prep Time: 3 hours | Cook Time: 20 minutes | Total Time: 3 hours 20 minutes | Servings: 12 empanadas
There’s something magical about combining two beloved Latin American treats into one extraordinary dessert. The first time I encountered dulce de leche churro empanadas was during a culinary adventure in Buenos Aires, where a street vendor handed me what looked like an ordinary empanada. One bite revealed layers of flaky pastry surrounding silky caramel, all coated in cinnamon sugar and served with spiced chocolate sauce. That moment changed everything – I knew I had to recreate this incredible fusion at home. After countless attempts and adjustments, I’ve perfected this recipe that captures the essence of both churros and empanadas while adding the irresistible richness of homemade dulce de leche.
Why These Empanadas Will Transform Your Dessert Game
The Perfect Fusion Experience
These empanadas brilliantly combine the best elements of multiple Latin desserts. The flaky pastry provides structure and texture, while the dulce de leche delivers that signature caramel sweetness that melts beautifully when heated. Moreover, the cinnamon sugar coating adds the classic churro element that makes each bite nostalgic and comforting.
Make-Ahead Masterpiece
While the dulce de leche requires time to develop, most of the work happens passively. You can prepare the caramel days in advance, then assemble and bake the empanadas when ready to serve. This approach makes them perfect for entertaining or special occasions.
Customizable Indulgence
The beauty of this recipe lies in its adaptability. Whether you prefer mild caramel or deep, complex dulce de leche, you control the intensity. Additionally, the Mexican chocolate dipping sauce can be adjusted from subtly spiced to boldly flavored.
Essential Ingredients for Authentic Flavors
Luscious Empanada Foundation
- 14 oz can sweetened condensed milk – For homemade dulce de leche (or use ready-made)
- 3 sheets puff pastry – Shortcrust pastry works beautifully too
- 1 large egg white, whisked – Creates golden, glossy finish
- 1 tablespoon butter, melted – For coating after baking
Classic Churro Coating
- 3 tablespoons granulated sugar – Mixed with 1 teaspoon ground cinnamon
- Alternative: Use 3 tablespoons pre-made cinnamon sugar for convenience
Spiced Mexican Chocolate Sauce
- 3.5 oz dark chocolate – Roughly chopped for even melting
- 4 tablespoons reduced-fat milk – Creates smooth, dippable consistency
- 1/4 teaspoon ancho chili powder – Optional but adds authentic warmth
- 1/2 teaspoon pure vanilla extract – Enhances chocolate depth
- 1/4 teaspoon ground cinnamon – Complements the empanada coating
- 1 tablespoon Nutella – Optional for extra richness
Step-by-Step Instructions
Creating Homemade Dulce De Leche
Preparation Phase
Remove the label from your sweetened condensed milk can completely. Place the entire unopened can in a large saucepan and cover with water, ensuring the water level sits about 2 inches above the can’s top.
Slow Cooking Process
Bring the water to a rolling boil, then reduce heat to the lowest setting on your stove. Allow the water to simmer gently for 2½ to 3 hours for standard dulce de leche, or 3½ to 4 hours for a deeper, more complex caramel flavor.
Using tongs, carefully turn the can over halfway through the simmering process. Monitor the water level throughout cooking – when it begins to reduce below the can’s top, add more boiled water from a kettle to maintain proper coverage.
Cooling and Finishing
After simmering, remove the saucepan from heat and allow the can to cool to room temperature naturally. For best results, leave it overnight if time permits. Once completely cooled, open the can and pour the transformed dulce de leche into a medium bowl, stirring thoroughly to ensure smooth consistency.
Assembling the Empanadas
Preparation Steps
Preheat your oven to 176°C (350°F). Using a 12cm (4-inch) round pie cutter, cut 4 circles from each pastry sheet. This size provides the perfect ratio of pastry to filling.
Filling and Sealing
Spoon exactly 1 tablespoon of dulce de leche onto one side of each pastry circle. Lightly brush the edges with whisked egg white, then fold each circle over the filling. Pinch the edges firmly to create an initial seal, then fold them over and pinch again for a double seal that prevents leaking during baking.
Final Preparation
Brush the tops with remaining egg white for a beautiful golden finish. Lightly pierce each empanada with a fork to allow steam to escape during baking. Place on a baking paper-lined tray with adequate spacing.
Baking to Golden Perfection
Bake for 20-25 minutes, or until the empanadas become golden brown and puffed up. The pastry should appear crispy and the filling should be bubbling slightly inside.
Allow them to cool for approximately 5 minutes – this brief cooling period makes them easier to handle while keeping the filling perfectly warm and gooey.
Creating the Signature Coating and Sauce
Churro-Style Finishing
While the empanadas cool slightly, brush each one generously with melted butter. This step is crucial for helping the cinnamon sugar adhere properly. Subsequently, roll each empanada in the cinnamon sugar mixture until evenly coated.
Mexican Chocolate Dipping Sauce
Melt the chocolate and milk together using either stovetop method over gentle heat or microwave in 30-second increments until completely melted. Stir with a fork until the mixture becomes smooth and silky.
Remove from heat and incorporate the chili powder, vanilla extract, cinnamon, and Nutella (if using). Mix thoroughly until the sauce achieves a uniform consistency and all spices are well distributed.
Serving Suggestions for Maximum Impact
Traditional Presentation
Serve the warm empanadas immediately with the Mexican chocolate sauce on the side for dipping. The temperature contrast between the warm empanadas and room-temperature sauce creates an ideal eating experience.
Elegant Plating
Arrange empanadas on individual plates with a small ramekin of chocolate sauce. Dust the plate with additional cinnamon sugar and garnish with a cinnamon stick for visual appeal.
Casual Gathering Style
Present empanadas on a large platter with multiple bowls of chocolate sauce for sharing. This approach works perfectly for parties or family gatherings.
Creative Variations to Explore
Flavor Adaptations
Experiment with different fillings alongside or instead of dulce de leche. Nutella, fruit preserves, or even cream cheese mixed with vanilla create delicious alternatives that maintain the empanada concept.
Spice Variations
Adjust the Mexican chocolate sauce by adding different spices. Try cardamom for warmth, cayenne for heat, or orange zest for brightness. Each variation creates a unique flavor profile.
Pastry Alternatives
While puff pastry creates wonderfully flaky results, shortcrust pastry provides a more traditional empanada texture. Phyllo dough offers an ultra-crispy alternative for those seeking different textures.
Make-Ahead Strategies
Dulce De Leche Preparation
The dulce de leche can be made up to one week in advance and stored in the refrigerator. This timeline allows you to tackle the time-consuming element when convenient.
Assembly Options
Assemble empanadas completely and freeze unbaked for up to one month. Bake directly from frozen, adding 5-10 minutes to the cooking time.
Sauce Preparation
The Mexican chocolate sauce keeps well in the refrigerator for up to five days. Gently reheat before serving to restore the proper consistency.
Professional Tips for Success
Sealing Technique
Proper sealing prevents filling from leaking during baking. Press firmly with fork tines along the sealed edges for both functional and decorative purposes.
Temperature Control
Ensure the dulce de leche isn’t too hot when filling empanadas, as this can melt the pastry. Room temperature or slightly warm filling works best.
Doneness Indicators
Look for golden brown color and slight puffing as indicators of proper baking. The empanadas should sound hollow when tapped gently.
Frequently Asked Questions
Q: Can I use store-bought dulce de leche instead of making my own? A: Absolutely! Store-bought dulce de leche or Nestle Caramel Top n Fill work perfectly and save considerable time. The homemade version offers deeper flavor, but commercial versions are convenient and delicious.
Q: How do I prevent the filling from leaking out during baking? A: Ensure you don’t overfill (1 tablespoon maximum), seal the edges thoroughly with egg white, and create a double seal by folding and pinching twice. Also, avoid stretching the pastry when sealing.
Q: Can I make these empanadas ahead of time? A: Yes! You can assemble them completely and refrigerate for up to 24 hours before baking, or freeze for up to one month. Bake directly from frozen with slightly extended cooking time.
Q: What if I don’t have ancho chili powder for the chocolate sauce? A: You can substitute with regular chili powder (use less), cayenne pepper (just a pinch), or omit entirely for a milder sauce. The chocolate sauce is delicious even without the heat element.
Q: How do I know when my homemade dulce de leche is ready? A: The cooking time varies based on desired depth of flavor. After 2½ hours, you’ll have light caramel; after 3½-4 hours, you’ll achieve deep, complex dulce de leche. The can will feel heavier due to the thickened contents.
Q: Can I reheat leftover empanadas? A: Yes! Reheat in a 300°F oven for 5-7 minutes to restore crispiness. Avoid microwaving as this makes the pastry soggy. The chocolate sauce can be gently reheated in the microwave or on the stovetop.
Nutrition Information (per empanada):
- Calories: 526
- Carbohydrates: 54g
- Protein: 8g
- Fat: 31g
- Fiber: 2g
- Sugar: 25g
These Dulce De Leche Churro Empanadas represent the perfect marriage of Latin American dessert traditions, creating an unforgettable treat that combines familiar flavors in an innovative way. Whether you’re celebrating a special occasion or simply want to transport your taste buds to the vibrant streets of Buenos Aires, these empanadas deliver an authentic and indulgent experience that will leave everyone craving more!