Can I make the dough ahead of time?
Yes, the dough can be made up to 2 days in advance and stored in the refrigerator, or frozen for up to 1 month. Thaw in the refrigerator before use.
DESSERT
Bolivian Coconut and Dulce de Leche Empanadas
These delightful Bolivian empanadas feature a sweet, creamy coconut filling paired with rich dulce de leche, all encased in a tender, golden pastry. They are a perfect treat for dessert or a special snack.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the all-purpose flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
02
Gradually add the ice water, mixing until a dough forms. Do not overmix. Form the dough into a disc, wrap it in plastic, and refrigerate for 20 minutes.
03
While the dough chills, prepare the filling: In a small bowl, combine the shredded coconut and dulce de leche, mixing until well combined.
04
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out 4-inch circles using a round cookie cutter or glass.
05
Place about 1 tablespoon of the coconut-dulce de leche filling in the center of each dough circle. Fold the dough over to form a half-moon, then crimp the edges with a fork to seal.
06
Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash and sprinkle with granulated sugar.
07
Bake the empanadas at 375°F/190°C for 18-20 minutes, or until golden brown and puffed.
About This Recipe
These delightful Bolivian empanadas feature a sweet, creamy coconut filling paired with rich dulce de leche, all encased in a tender, golden pastry. They are a perfect treat for dessert or a special snack.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your butter is very cold for a flaky crust. If the dough becomes too warm while working, return it to the refrigerator for a few minutes. For extra flavor, toast the shredded coconut lightly before mixing with dulce de leche.
Easy Substitutions
You can use unsweetened shredded coconut and adjust the sweetness with a tablespoon of powdered sugar. If dulce de leche is unavailable, a thick caramel sauce can be used as a substitute.
Storage & Reheating
Store leftover empanadas in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in a toaster oven for best results.
Serving Suggestions
Serve these empanadas warm as a delightful dessert with a cup of coffee or tea. They also make a wonderful addition to a brunch spread or a sweet snack any time of day. A light dusting of powdered sugar after baking can add an elegant touch.
Common Mistakes
1. Overworking the dough: This develops gluten, leading to a tough crust. Mix just until combined. 2. Not chilling the dough: Cold dough is easier to handle and results in a flakier crust. 3. Overfilling the empanadas: This can cause them to burst during baking. Use about 1 tablespoon of filling. 4. Not sealing the edges properly: This can lead to filling leaking out. Ensure a tight crimp with a fork.
Frequently Asked Questions
Can I freeze the unbaked empanadas?
Absolutely! Place unbaked empanadas on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.
What if my dulce de leche is too thin?
You can gently heat it in a saucepan over low heat, stirring constantly, until it thickens slightly. Be careful not to burn it.
MORE TO KNOW
The key to a perfect empanada crust is keeping the butter cold and handling the dough as little as possible. This prevents the butter from melting into the flour too early, which would result in a tough crust instead of a flaky one. If you don't have a pastry blender, two knives or your fingertips can work just as well, but be quick to avoid warming the butter.
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