Empanadas De Dulce Recipes

EMPANADAS DE LECHE (MILK CUSTARD-FILLED EMPANADAS) RECIPE - (4/5)

Steps:

• Step 1 Make the dough: Stir the hot water and ground achiote or achiote paste until dissolved. Add an ice cube to cool the water and set aside. Sift the flour, sugar, baking powder, baking soda and salt into a medium bowl. Add the butter cubes and toss to coat in flour. Using your hands, press butter between your fingers into the flour, so butter pieces become smaller and mix well with the flour. Add the egg, 3 tablespoons of the achiote paste water and extract. Mix until just combined. Cover dough with plastic wrap and refrigerate for at least 30 minutes or until ready to use. Step 2 To make the filling bring the milk, orange zest and cinnamon stick to a slow simmer over medium heat. Watch the milk carefully so it doesn't scorch or boil over. Simmer for 10 minutes; remove cinnamon stick and zest and reduce the heat down to low. Step 3 Mix together the yolk, sugar, cornstarch, extract and salt in a small bowl. Add 1 tablespoon of hot milk into the egg mixture, stirring constantly. Repeat with another tablespoon milk. Add the egg mixture to the milk pot and whisk over low heat constantly until the mixture begins to thicken, about 2 minutes. It should be the consistency of mayonnaise. Allow mixture to cool to room temperature for 30 minutes before using. Step 4 Preheat oven to 350 F. Remove the dough from the refrigerator and, on a well-floured surface, roll until 1/8-inch thick. Using a 3-inch biscuit or cookie cutter, cut out circles from dough. Collect dough scraps, reroll, and repeat until all the dough is used. You should have about 24 circles. Step 5 Fill each circle with about 1 tablespoon cooled filling. Carefully fold the dough in half, taking care to keep the filling inside the pocket. Press the edges shut and then seal using the tines of a fork. Step 6 Place the sealed empanadas on a cookie sheet and bake for 15 to 20 minutes, taking care not to let them burn. Serve warm with coffee or tea. Cook Time: 35 mins

EMPANADAS

Steps:

• DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.
• AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
• Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.
• Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.

EMPANADITAS DULCES (FRUIT JAM TURNOVERS) RECIPE

Steps:

• Making the dough: In a large bowl whisk together dry ingredients (flour, salt, and baking soda ) until well-combined. Place the flour mixture in the food processor. Add the butter to the mixture, and pulse until it has small clumps of butter the size of lentils. Return to the bowl.Pour in one of the yolks and cold water. Mix with a spatula until everything has been made into a ball. Knead lightly by hand for about 15 seconds. Make into a ball, and cover with plastic wrap. Chill for 20 minutes. In the meantime, line a baking sheet with parchment paper or silicone liner.
• Making the empanaditas: Once the dough is chilled, whisk the remaining yolk and milk to make an egg wash. Set it aside.Divide the dough into 6 equally-sized balls. Using a rolling pin spread one ball at a time to obtain a thin layer. Cut circles with a round 5-inch cookie cutter [12 centimeters], or something of similar size.
• Stuffing the empanaditas: Spoon a dollop of filling in the center of each round. Dab a tiny bit of water on the inside edges of dough with a damp fingertip, then fold. Press edges with the tines of a fork, or empanada press. Repeat with the remaining dough. If your kitchen is very warm, work fast so the butter in the dough doesn't melt completely.
• Baking: Place empanaditas on the prepared cookie sheet, and paint them with the yolk wash. Return to the fridge for 20 minutes. In the meantime, heat the oven to 300ºF [150 ºC].Once the oven is at temperature, bake the empanaditas for 20 minutes or until they turn golden brown.Remove them from the oven and place them on a wire tray to cool.
• Serving: Once cooled to room temperature, powder them with fine sugar and serve at room temperature.

EMPANADAS DE DULCE

Steps:

• Mix flour with sugar, baking powder, and salt in bowl. Cut in lard until mixture resembles coarse crumbs. Sprinkle ice water over flour mixture, stirring lightly with a fork until all dry ingredients hold together. Turn dough onto a lightly floured surface and knead gently 30 seconds. Roll out to a rectangle about .16X12 inches. With a floured knife, cut into twelve 4 inch squares. Place a spoonful of filling in center of each square. Fold one corner over filling to meet opposite corner. Seal by dampening inside edges of pastry and pressing together with tines of fork. Place on a baking sheet. Bake at 400°F 15 to 20 minutes. While still hot, sprinkle tops with granulated sugar.

DULCE DE LECHE BANANA EMPANADAS WITH WALNUTS

Steps:

• PREHEAT oven to 450° F and grease baking sheet.
• MIX mashed banana, 3 tablespoons dulce de leche and walnuts in a small bowl.
• ROLL out pie dough on a floured surface and extend with rolling pin to approximately 12-inches in diameter. Cut out 3-inch circles with cookie cutter or rim of a small bowl.
• PLACE 1½ heaping tablespoons of dulce de leche mixture. Brush dough circle edges with egg; fold in half and crimp edges with fork to seal. Place empanadas on prepared baking sheet; brush with egg and prick a few holes with fork.
• BAKE for 12-15 minutes or until golden. Sprinkle with sugar and drizzle with remaining dulce de leche.