Ultimate Dulce De Leche Churro Empanadas: A Sweet & Spicy Fiesta Dessert
Prepare for a flavor explosion with these incredible Dulce De Leche Churro Empanadas, featuring a luscious Mexican chocolate dipping sauce secretly spiked with a hint of Nutella! If you’re celebrating Cinco de Mayo, or just looking for an extraordinary dessert to brighten any occasion, these empanadas are guaranteed to steal the show.
Say “Feliz Cinco De Mayo” in the most delicious way possible! We’re celebrating here in style, bringing you a dessert that beautifully marries two beloved Latin American treats. Imagine warm, flaky empanadas, generously stuffed with rich dulce de leche, then coated in melted butter and a sweet, aromatic cinnamon sugar. And just when you thought it couldn’t get any better, these golden pockets of joy are served with a decadent Mexican chocolate dipping sauce – a blend of dark chocolate, warm spices, and a touch of Nutella for an extra layer of hazelnut-chocolatey goodness.
What Exactly are Churro Empanadas? A Fusion Dessert Masterpiece
This recipe brings you the best of two worlds: the beloved churro and the versatile empanada. Churros, a popular fried-dough pastry, are famous for their crispy exterior, soft interior, and generous coating of cinnamon sugar. Empanadas, on the other hand, are savory or sweet pastries with a filling, often baked or fried until golden. Our Churro Empanadas take the flaky, portable nature of an empanada and infuse it with the irresistible cinnamon-sugar coating and sweet filling reminiscent of a classic churro. Instead of traditional fried dough, we use a convenient and delicious pastry, making these an easier, yet equally delightful, indulgence.
These aren’t just any empanadas; they are Dulce de leche STUFFED Empanadas, generously covered in melted butter and aromatic cinnamon sugar, and then dipped into an incredible Mexican chocolate sauce. The combination creates a dessert that is both familiar and exciting, a true showstopper for any gathering.
The Star Filling: Velvety Dulce De Leche
At the heart of these delightful empanadas is the rich, creamy, and intensely sweet dulce de leche. This classic Latin American confection, often translated as “sweet of milk,” is made by slowly heating sweetened milk until it caramelizes and thickens into a golden-brown, spreadable dream. The recipe outlines how to make dulce de leche from scratch using a can of condensed milk – a process that yields a deeply flavorful, homemade caramel that is absolutely worth the effort. It’s incredibly creamy, thick, and perfectly sweet.
However, if time is of the essence, you can certainly opt for good quality, store-bought caramel or dulce de leche. The key is to ensure it’s thick enough to hold its shape within the pastry, preventing it from oozing out during baking. A high-quality store-bought option will still deliver that signature sweetness and creamy texture that makes these empanadas so irresistible.
The Flaky Wrapper: Simple Pastry Perfection
For these empanadas, we’re keeping things simple yet delicious by using puff pastry. This choice makes the preparation remarkably quick, without compromising on that satisfying, flaky texture. Puff pastry bakes up beautifully, creating a light and airy shell that perfectly complements the rich dulce de leche filling. While puff pastry is highly recommended for its ease and results, you also have the flexibility to use other types of pastry.
Shortcrust pastry offers a more tender, biscuit-like texture, while some have even had great success with crescent roll dough for a softer, breadier feel. The beauty of these churro empanadas lies in their adaptability. You can achieve amazing results with minimal effort, transforming a few simple ingredients into an impressive dessert. The entire process of cutting the pastry, spooning in the caramel, sealing, and baking takes surprisingly little time – about 10 minutes of active prep before they hit the oven.
Okay, so we know this isn’t exactly a “healthy” or “weight-friendly” dish. BUT! It is Cinco De Mayo (or any celebration you choose!), and it’s definitely party time. Sometimes, you just need to indulge, and these empanadas offer a guilt-free moment of pure joy and flavor.
The Churro Transformation: Cinnamon Sugar Coating
What truly elevates these empanadas to “churro” status is the delightful cinnamon sugar coating. After baking to a beautiful golden crisp, each empanada is brushed with melted butter, creating the perfect adhesive for the sweet and spicy cinnamon sugar mixture. This step is non-negotiable for achieving that authentic churro experience. The butter adds richness and moisture, while the cinnamon sugar provides a wonderfully crunchy texture and an aromatic burst of flavor with every bite. The sweet spice of cinnamon paired with the flaky pastry and creamy dulce de leche is a match made in dessert heaven.
I honestly believe these are the best empanadas I’ve ever had. I know… that’s a big call. But it’s a big truth. The simplicity of their preparation combined with the complexity of their flavor profile makes them truly unforgettable. You just can’t go wrong with these.
Then brush them over with melted butter….coat them in Cinnamon Sugar…
The Ultimate Companion: Mexican Chocolate Dipping Sauce
No churro-inspired dessert would be complete without a sensational dipping sauce, and this Mexican chocolate dip takes it to an entirely new level. Mexican chocolate is traditionally characterized by its rich, often dark chocolate flavor combined with warm spices like cinnamon and sometimes a hint of chili. This sauce embodies that tradition perfectly, offering a complex flavor profile that balances the sweetness of the empanadas.
The addition of a touch of ancho chili powder introduces a subtle warmth and depth, without making the sauce overtly spicy – just enough to intrigue the palate and complement the chocolate. Pure vanilla extract and ground cinnamon further enhance the aromatic complexity, while an optional tablespoon of Nutella adds a delightful hazelnut note and an extra layer of creaminess and richness. This silky-smooth sauce is the ideal accompaniment, creating a truly unforgettable dessert experience. It’s okay. We can totally be friends when you try these.
Tips for Perfect Dulce De Leche Churro Empanadas
- Homemade Dulce De Leche Safety: If making dulce de leche from a can of condensed milk, ensure the can is always fully submerged in water during the simmering process. Never let the water boil dry, as this can be dangerous. Always allow the can to cool completely to room temperature before opening.
- Pastry Perfection: Don’t overfill your empanadas, as the dulce de leche can seep out during baking. A tablespoon is usually sufficient. Ensure the edges are firmly pinched and crimped to create a good seal, preventing any leaks.
- Golden Finish: Brushing the tops of the empanadas with egg white before baking helps them achieve a beautiful golden-brown color and a slightly crispy texture.
- Cinnamon Sugar Adhesion: Apply the melted butter and cinnamon sugar while the empanadas are still warm, about 5 minutes after coming out of the oven. This allows the butter to absorb and the sugar to adhere perfectly.
- Dipping Sauce Consistency: When making the Mexican chocolate sauce, melt the chocolate and milk gently to avoid scorching. Stir until smooth and silky. If it’s too thick, add a tiny bit more milk; if too thin, a bit more chocolate.
- Spice Level: The ancho chili powder in the dipping sauce is optional and can be adjusted to your preference. Start with a quarter teaspoon and add more if you desire a stronger warmth.
Serving Suggestions & Variations
These Dulce De Leche Churro Empanadas are fantastic served warm, allowing the dulce de leche to remain gooey and the chocolate sauce to be perfectly dippable. They also hold up well at room temperature, making them ideal for parties and potlucks.
- Classic Pairing: Serve them simply with the Mexican chocolate dipping sauce.
- A La Mode: A scoop of vanilla bean ice cream alongside a warm empanada creates a delightful contrast of temperatures and textures.
- Coffee or Hot Chocolate: Pair these with a rich cup of coffee, a Mexican hot chocolate, or a warm mug of milk for the ultimate cozy treat.
- Fruit: A side of fresh berries or sliced bananas can add a refreshing counterpoint to the sweetness.
For variations, consider adding a sprinkle of sea salt to the dulce de leche filling for a salted caramel twist, or a pinch of finely chopped nuts for added crunch. You could also experiment with other fillings like cream cheese, fruit preserves, or even Nutella inside the empanadas themselves for an extra chocolatey surprise.
MORE SWEET TREATS:
The BEST Churros Recipe
Nutella Stuffed Salted Caramel Blondies
No Bake Chocolate Chip Cheesecake Cookie Dough Cups
Mixed Berry Nutella Brownies
Churro Chocolate Chunk Blondies
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Dulce De Leche Churro Empanadas
Ingredients
Empanadas:
- 14 oz can sweetened condensed milk or ready made Dulce De Leche/Nestle Caramel Top n Fill
- 3 sheets puff pastry or shortcrust pastry
- 1 large egg white whisked
- 1 tablespoon butter melted
Cinnamon Sugar:
- 3 tablespoons granulated sugar mixed with 1 teaspoons ground cinnamon or 3 tablespoons cinnamon sugar
Mexican Chocolate Dipping Sauce:
- 3.5 oz dark chocolate roughly chopped/broken into pieces
- 4 tablespoons reduced fat milk
- 1/4 teaspoon ancho chili powder optional
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 tablespoon Nutella optional
Instructions
To Make the Dulce De Leche (if making from scratch)
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Peel the label off the can; place it whole into a large saucepan and cover the can with water (about 2-inches higher than the top of the can. Bring it to the boil, then reduce the heat to the lowest setting on your stove to allow the water to simmer gently for 2 1/2 – 3 hours (or 3 1/2 – 4 hours for a deeper caramel). Using tongs, VERY CAREFULLY turn over the cans halfway through simmering. When the water level begins to reduce down below the top of the cans, top it up with boiled water from a kettle. After simmering, take the saucepan off the heat and allow the can to come to room temperature. (Leave overnight if you have the time). Let them cool completely before opening. Once completely cooled, open the caramel and pour it out into a medium sized bowl. Stir really well.
For The Empanadas:
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Preheat oven to 176C | 350F. Cut 4 circles out from each pastry sheet (I used a 12cm | 4-inch round pie cutter). Spoon 1 tablespoon of Dulce De Leche onto one side of each pastry circle; lightly brush each side edge with the whisked egg white; fold each circle over and pinch the pastry at the edges. Fold them over and pinch again to create a ‘seal,’ Brush the tops over with the remaining egg white; lightly pierce the tops with a fork; place them onto an oven tray lined with baking paper; and bake for 20-25 minutes, or until golden and puffed up.
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Allow them to cool for about 5 minutes; brush them over with the melted butter; and evenly coat them in the Cinnamon Sugar mixture. Serve with the Mexican chocolate dipping sauce!
To Make The Mexican Chocolate Dipping Sauce:
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Melt the chocolate and milk together over stove top in a small sauce over gentle heat; or alternatively in the microwave in 30 second increments, until melted. Remove from heat and stir until smooth with a fork until smooth and silky. Stir through the chili powder, vanilla, cinnamon and Nutella (if using), and mix until smooth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
