Can I freeze these empanadas?
Yes, you can freeze unbaked empanadas. Place them on a baking sheet until solid, then transfer to an airtight freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
DESSERT
Sweet Paraguayan Empanadas with Dulce de Leche and Guava Glaze
Experience the delightful flavors of Paraguay with these sweet empanadas. A tender, golden pastry encases a luscious dulce de leche filling, all crowned with a bright, tangy guava glaze. These handheld treats are perfect for celebrations or a special everyday indulgence.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together 2 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup cold, cubed unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
02
Gradually add 1/2 cup ice water, mixing until a dough forms. Do not overmix. Form the dough into a disc, wrap in plastic, and refrigerate for 20 minutes.
03
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 3-inch round cutter to cut out 12 circles.
04
Place 1 tablespoon of dulce de leche 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.
05
Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with 1 beaten large egg.
06
Bake at 375°F (190°C) for 18-20 minutes, or until golden brown. Let cool slightly on a wire rack.
07
While empanadas bake, combine 1/2 cup guava paste and 2 tablespoons water in a small saucepan. Cook over medium-low heat, stirring constantly, until the guava paste melts and forms a smooth glaze. Drizzle the warm guava glaze over the cooled empanadas before serving.
About This Recipe
Experience the delightful flavors of Paraguay with these sweet empanadas. A tender, golden pastry encases a luscious dulce de leche filling, all crowned with a bright, tangy guava glaze. These handheld treats are perfect for celebrations or a special everyday indulgence.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your butter and water are very cold for a flaky crust. Do not overfill the empanadas, as the dulce de leche can bubble out during baking. For a richer flavor, you can make your own dulce de leche from scratch.
Easy Substitutions
If guava paste is unavailable, you can use apricot jam or a simple powdered sugar glaze. For the filling, a thick fruit jam or even chocolate hazelnut spread can be used as an alternative to dulce de leche.
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 warm oven for best results.
Serving Suggestions
Serve these empanadas warm with a cup of strong coffee or mate cocido. They are also excellent as a dessert after a traditional Paraguayan meal or as a sweet snack for an afternoon tea. A sprinkle of toasted coconut flakes on top of the glaze adds extra texture and flavor.
Common Mistakes
Overworking the dough: This leads to a tough, rather than flaky, crust. Mix just until combined. Overfilling the empanadas: Too much filling can cause them to burst during baking. Stick to the recommended amount. Not sealing the edges properly: This can cause the filling to leak out. Ensure a tight crimp with a fork. Baking at too low a temperature: The empanadas won't brown properly and may become soggy. Ensure your oven is preheated to the correct temperature.
Frequently Asked Questions
What kind of dulce de leche should I use?
Use a thick, good-quality dulce de leche. If yours is too runny, you can gently simmer it in a saucepan over low heat, stirring frequently, until it thickens.
Can I fry these empanadas instead of baking?
While traditional empanadas are often fried, this recipe is designed for baking to achieve a lighter, less greasy result. If you prefer to fry, ensure the oil is at 350°F (175°C) and fry until golden brown.
MORE TO KNOW
Achieving a perfectly flaky empanada crust relies heavily on keeping your ingredients cold. The small pieces of butter in the dough create steam during baking, which separates the layers of dough and results in that desirable flakiness. Avoid overworking the dough, as this develops gluten and can lead to a tough crust. A light touch is key for tender empanadas.
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