Dulce De Leche Churro Empanadas
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Dulce De Leche Churro Empanadas
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Dulce de leche STUFFED Empanadas covered in melted butter and cinnamon sugar, and dipped in a Mexican chocolate!
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Ingredients
Empanadas:
- 14 oz can sweetened condensed milk or ready made Dulce De Leche/Nestle Caramel Top n Fill
- 3 heets puff pastry or shortcrust pastry
- 1 large egg white whisked
- 1 tablespoon butter melted
Cinnamon Sugar:
- 3 tablespoons granulated sugar mixed with 1 teaspoons ground cinnamon or 3 tablespoons cinnamon sugar
Mexican Chocolate Dipping Sauce:
- 3.5 oz dark chocolate roughly chopped/broken into pieces
- 4 tablespoons reduced fat milk
- ¼ teaspoon ancho chili powder optional
- ½ teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- 1 tablespoon Nutella optional
Instructions
To Make the Dulce De Leche (if making from scratch)
- Peel the label off the can; place it whole into a large saucepan and cover the can with water (about 2-inches higher than the top of the can. Bring it to the boil, then reduce the heat to the lowest setting on your stove to allow the water to simmer gently for 2 ½ - 3 hours (or 3 ½ - 4 hours for a deeper caramel). Using tongs, VERY CAREFULLY turn over the cans halfway through simmering. When the water level begins to reduce down below the top of the cans, top it up with boiled water from a kettle. After simmering, take the saucepan off the heat and allow the can to come to room temperature. (Leave overnight if you have the time). Let them cool completely before opening. Once completely cooled, open the caramel and pour it out into a medium sized bowl. Stir really well.
For The Empanadas:
- Preheat oven to 176C | 350F. Cut 4 circles out from each pastry sheet (I used a 12cm | 4-inch round pie cutter). Spoon 1 tablespoon of Dulce De Leche onto one side of each pastry circle; lightly brush each side edge with the whisked egg white; fold each circle over and pinch the pastry at the edges. Fold them over and pinch again to create a 'seal,' Brush the tops over with the remaining egg white; lightly pierce the tops with a fork; place them onto an oven tray lined with baking paper; and bake for 20-25 minutes, or until golden and puffed up.
- Allow them to cool for about 5 minutes; brush them over with the melted butter; and evenly coat them in the Cinnamon Sugar mixture. Serve with the Mexican chocolate dipping sauce!
To Make The Mexican Chocolate Dipping Sauce:
- Melt the chocolate and milk together over stove top in a small sauce over gentle heat; or alternatively in the microwave in 30 second increments, until melted. Remove from heat and stir until smooth with a fork until smooth and silky. Stir through the chili powder, vanilla, cinnamon and Nutella (if using), and mix until smooth.
Nutrition Information
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Calories
526kcal
(26%)
Carbohydrates
54g
(18%)
Protein
8g
(16%)
Fat
31g
(48%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Trans Fat
0.05g
Cholesterol
14mg
(5%)
Sodium
212mg
(9%)
Potassium
239mg
(7%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
139IU
(3%)
Vitamin C
1mg
(1%)
Calcium
115mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12empanadas
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 54g | 18% |
| Protein | 8g | 16% |
| Fat | 31g | 48% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 14mg | 5% |
| Sodium | 212mg | 9% |
| Potassium | 239mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 139IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 115mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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