These Dessert Empanadas are a delightful twist on a classic, combining rich chocolate and creamy dulce de leche in a golden, flaky crust. Each bite offers a perfect balance of textures—crispy on the outside, gooey and indulgent on the inside. With just 30 minutes of prep and 20 minutes of baking, you can create a treat that feels both special and effortless. The warm, melted chocolate paired with the caramel-like sweetness of dulce de leche is a match made in dessert heaven. Whether for a cozy night in or a festive gathering, these empanadas are sure to impress and satisfy every sweet tooth.
What makes these empanadas truly irresistible is their versatility and crowd-pleasing appeal. The buttery pastry encases the luscious fillings, creating a handheld dessert that’s as fun to make as it is to eat. The aroma of freshly baked empanadas wafting through your kitchen is simply irresistible. Ready in under an hour, they’re perfect for satisfying spontaneous cravings or adding a touch of indulgence to any occasion. Serve them warm with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra layer of decadence. These little pockets of joy are guaranteed to become a favorite in your dessert repertoire.
Ingredients for Chocolate & Dulce de Leche Empanadas
- Chocolate Pastry Dough:
- 2⅓ cups (315g/10oz) plain flour
- 3 Tbsp icing sugar
- ⅓ cup (2oz/60g) cocoa powder (sifted for smoothness)
- ½ tsp cinnamon
- ¾ cup (200g/6½oz) cold butter, cubed
- 2 egg yolks
- 4 Tbsp water, milk, or coffee (your choice for flavor)
- Generous pinch of salt
- Dulce de Leche Filling:
- 1 can of condensed milk (not evaporated milk)
- For Assembly:
- Egg wash (1 egg beaten with 1 Tbsp water)
Step-by-Step Instructions
- Make the Dulce de Leche:
- Peel the paper wrapper off the can of condensed milk.
- Line a small pot with a tea towel (to cushion the can and prevent bouncing).
- Place the can in the pot and cover with water, ensuring it’s 2 inches above the can.
- Simmer for 2 hours, leaving it undisturbed. (Tip: Cook multiple cans for future use!)
- After 2 hours, pour off the water and let the can cool completely. The condensed milk will transform into caramel. Store unopened cans at room temperature for months.
- Prepare the Chocolate Pastry Dough:
- In a large bowl or food processor, combine flour, icing sugar, and salt.
- Add sifted cocoa powder and cinnamon, mixing well.
- Rub in the cold cubed butter until the mixture resembles breadcrumbs.
- Whisk together egg yolks and water (or milk/coffee), then add to the dry ingredients.
- Mix until a dough forms. Wrap in cling wrap and refrigerate for 30 minutes to relax the gluten. (You can freeze the dough at this stage for later use.)
- Assemble the Empanadas:
- Roll out the dough on a floured surface to ¼ inch thickness.
- Cut into discs (use a round cutter or a bowl as a guide).
- Brush egg wash around the rim of each disc.
- Spoon 1 teaspoon of dulce de leche onto one half of each disc. (Optional: Sprinkle a tiny pinch of salt on the caramel for contrast.)
- Fold the discs over the filling and seal the edges gently with your fingers. Use a fork to crimp the edges for a secure seal. (Optional: Curl the edges for a decorative touch.)
- Lightly brush the tops with egg wash for a golden finish.
- Chill the empanadas for at least 30 minutes before baking to ensure they seal well.
- Bake and Serve:
- Preheat the oven to 375°F (190°C).
- Bake the empanadas for 15-20 minutes, or until golden brown. (Baking time may vary based on oven and empanada size.)
- Serve warm, optionally dusted with cocoa powder. Pair with vanilla ice cream for a delightful treat!
Sweet & Savory Serving Suggestions
These dessert empanadas are a treat on their own, but pairing them with a scoop of vanilla ice cream or a drizzle of chocolate ganache takes them to the next level. For a fun twist, sprinkle them with powdered sugar or a pinch of sea salt to balance the sweetness. If you’re feeling adventurous, serve them with a side of fresh berries or a dollop of whipped cream for a refreshing contrast.
Storage & Reheating Tips
Store baked empanadas in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, pop them in a preheated oven at 350°F (175°C) for 5-7 minutes to restore their crispiness. You can also freeze unbaked empanadas for up to 3 months—just bake them straight from the freezer, adding a few extra minutes to the cooking time.
Time-Saving Hacks
If you’re short on time, skip making the dulce de leche from scratch and use store-bought caramel sauce or dulce de leche instead. For the pastry, you can prepare it a day ahead and keep it refrigerated, or even freeze it for later use. Rolling out the dough in batches while keeping the rest chilled ensures it stays easy to work with.
Recipe Variations to Try
Swap out the dulce de leche for Nutella, peanut butter, or even a mix of chopped nuts and chocolate chips for a different flavor profile. You can also experiment with the pastry by adding a hint of orange zest or swapping the cocoa powder for matcha powder for a unique twist. For a nutty crunch, sprinkle chopped almonds or pecans into the filling before sealing the empanadas.
Essential Equipment Guidance
A rolling pin and a pastry brush are must-haves for this recipe. If you’re making the dulce de leche from scratch, ensure you have a deep pot and a tea towel to cushion the can. A food processor can save time when mixing the pastry dough, but mixing by hand works just as well. For even baking, use a parchment-lined baking sheet to prevent sticking.
Dessert Empanadas (Chocolate & Dulce de Leche Empanadas)
Ingredients
Chocolate Pastry Dough
- 2⅓ Cup plain flour 315g/10oz
- 3 Tbsp icing sugar
- ⅓ cup cocoa powder 2oz/60g
- 1/2 tsp cinnamon
- ¾ cup cold butter, cubed 200g/6 ½ oz
- 2 egg yolk
- 4 Tbsp water, milk or coffee
- generous pinch salt
Dulce De Leche Filling
- 1 can 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.
- To make the pastry: Put the flour, icing sugar and salt in a large bowl (or in a food processor). Add the sieved cocoa powder and cinnamon. 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 minutes 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.
