Can I bake these empanadas instead of frying?
While traditionally fried, you can bake them at 375°F (190°C) for 15-20 minutes, or until golden brown. The texture will be different, less crispy, but still delicious.
LUNCH
Salvadoran Empanadas de Leche with Cinnamon Sugar
These sweet Salvadoran Empanadas de Leche are a delightful treat, featuring a creamy milk custard filling encased in a soft, fried masa dough. Finished with a dusting of cinnamon sugar, they are perfect for a sweet lunch or dessert.
HOW TO MAKE IT
Let's cook.
01
Prepare the milk custard filling: In a medium saucepan, whisk together the whole milk, 1/2 cup granulated sugar, and cornstarch until smooth. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 8-10 minutes. Remove from heat and stir in the vanilla extract. Transfer the custard to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate for at least 30 minutes to cool completely.
02
Prepare the masa dough: In a large bowl, combine the masa harina and salt. Gradually add the warm water, mixing with your hands until a soft, pliable dough forms. Knead for 2-3 minutes until smooth. If the dough feels too dry, add a tablespoon of water at a time; if too wet, add a tablespoon of masa harina.
03
Form the empanadas: Divide the masa dough into 8 equal portions. Place one portion between two pieces of plastic wrap or parchment paper. Using a tortilla press or a rolling pin, flatten the dough into a 4-5 inch circle. Remove the top plastic wrap.
04
Fill and seal the empanadas: Place 1-2 tablespoons of the cooled milk custard on one half of the masa circle, leaving a small border. Fold the other half of the dough over the filling to create a half-moon shape. Gently press the edges to seal, then crimp with a fork to ensure a tight seal.
05
Fry the empanadas: In a deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully place 2-3 empanadas into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
06
Drain and coat: Using a slotted spoon, remove the fried empanadas from the oil and place them on a plate lined with paper towels to drain excess oil.
07
Prepare the cinnamon sugar: In a small bowl, combine 1/4 cup granulated sugar and ground cinnamon. While the empanadas are still warm, roll each one in the cinnamon sugar mixture until evenly coated.
08
Serve immediately and enjoy the warm, sweet Salvadoran Empanadas de Leche.
About This Recipe
These sweet Salvadoran Empanadas de Leche are a delightful treat, featuring a creamy milk custard filling encased in a soft, fried masa dough. Finished with a dusting of cinnamon sugar, they are perfect for a sweet lunch or dessert.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure the milk custard is completely cooled before filling the empanadas; warm custard will make the dough difficult to work with. Don't overcrowd the frying pan, as this can lower the oil temperature and result in greasy empanadas. For best results, serve these empanadas warm.
Easy Substitutions
You can use almond milk or oat milk for a dairy-free version of the custard. If masa harina is unavailable, fine cornmeal can be used, though the texture will be slightly different. For a richer flavor, a pinch of nutmeg can be added to the cinnamon sugar.
Storage & Reheating
Salvadoran Empanadas de Leche are best enjoyed fresh. If you have leftovers, store them in an airtight container at room temperature for up to 1 day. Reheat gently in a dry skillet over low heat or in an oven at 300°F (150°C) for 5-7 minutes until warmed through.
Serving Suggestions
Serve these sweet empanadas with a cup of hot coffee or a glass of cold milk. They also pair wonderfully with fresh fruit, such as sliced mango or strawberries. For a truly authentic experience, enjoy them as a mid-afternoon snack or a light dessert.
Common Mistakes
1. Not cooling the custard completely: This makes the empanadas difficult to seal and can lead to the filling leaking during frying. Always chill the custard thoroughly. 2. Overcrowding the frying pan: This drops the oil temperature, resulting in soggy, greasy empanadas. Fry in small batches. 3. Not sealing the edges properly: The filling can leak out, causing splattering and a messy fry. Use a fork to crimp the edges firmly. 4. Dough too dry or too wet: Adjust the masa harina or water gradually until the dough is pliable but not sticky. 5. Frying oil not at the correct temperature: Use a thermometer to maintain 350°F (175°C) for optimal crispiness and even cooking.
Frequently Asked Questions
Can I make the custard ahead of time?
Yes, the milk custard can be made up to 2 days in advance and stored in the refrigerator in an airtight container.
What if I don't have a tortilla press?
You can use a rolling pin to flatten the dough between two pieces of plastic wrap or parchment paper. Aim for a consistent thickness.
Can I freeze the uncooked empanadas?
Yes, you can freeze uncooked empanadas on a baking sheet until solid, then transfer them to a freezer-safe bag for up to 1 month. Fry directly from frozen, adding a few extra minutes to the cooking time.
MORE TO KNOW
The key to perfect Salvadoran Empanadas de Leche lies in balancing the masa dough's moisture and the custard's consistency. If your masa dough cracks when forming, it's too dry; add a tiny bit more water. If it's sticky, add a little more masa harina. The custard should be thick enough to hold its shape but still creamy. Achieving the right oil temperature for frying is also crucial; too low, and the empanadas will absorb too much oil, becoming greasy; too high, and they will brown too quickly without cooking through. A kitchen thermometer is highly recommended for this step.
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