Chocolate Empanadas
Uruguayan dessert empanadas with a cocoa dough filled with dulce de leche, baked until golden and finished with a cinnamon-sugar glaze.
Pasos
- 1
Boil the condensed milk filling: place the can in a large pot and cover completely with water; boil for two and a half hours, adding water as needed; let cool before opening.
- 2
Make the dough by combining flour, cocoa powder, and salt; rub in the cold butter until crumbly; add the egg and mix into a dough; gradually add milk if the dough is too dry; wrap and chill for at least 30 minutes or overnight.
- 3
Preheat the oven to 180°C 180 °C · 356 °F · Gas 4 · Fuego medio (356°F 180 °C · 356 °F · Gas 4 · Fuego medio) and line a baking sheet with parchment paper.
- 4
Roll out the dough on a lightly floured surface to a thin sheet; cut circles about 12 cm in diameter; place 2–3 teaspoons of dulce de leche in the center; brush edges with milk; fold into a half-moon and crimp the edges with a fork; optional decorative fold.
- 5
Place empanadas on the prepared sheet and brush with egg wash; bake for about 20–25 minutes until golden.
- 6
Towards the end of baking, melt remaining butter and mix in sugar with cinnamon; immediately brush the hot empanadas with butter and sprinkle with the sugar-cinnamon mix. Serve warm or cold; be careful with hot filling.
