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Empanadas de Cambray
Delicate and sweet Colombian empanadas filled with creamy arequipe (dulce de leche), perfect as a dessert or sweet snack.
🧂 Zutaten
- 2 cups (250g) All-purpose wheat flour(Sifted for a lighter dough.)
- 100g Unsalted butter(Cold and cut into small cubes.)
- 300g Arequipe (Dulce de Leche)(Good quality, thick arequipe is best.)
- 2 tablespoons Granulated sugar(For the dough.)
- 1/4 cup (approx.) Cold water(As needed to bind the dough.)
- 1 Egg yolk(For egg wash, optional.)
- 1 tablespoon Water(To mix with egg yolk for wash, optional.)
👨🍳 Zubereitung
- 1
Prepare the sweet pastry dough: In a large bowl, combine the sifted flour and sugar. Add the cold, cubed butter. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining. Gradually add cold water, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 20 minutes - 2
Roll and cut the dough: Lightly flour a clean surface. Divide the chilled dough into 12 equal portions. Roll out each portion into a circle approximately 5-6 inches (12-15 cm) in diameter and about 1/8 inch (3mm) thick. You can use a small bowl or a cookie cutter for this. Place the circles on a parchment-lined baking sheet.
⏱️ 15 minutes - 3
Fill and seal the empanadas: Place about 2 tablespoons of arequipe in the center of each dough circle, leaving a small border. Moisten the edges of the dough with a little water. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork or by folding and pleating the edges to ensure the filling stays inside during cooking.
⏱️ 15 minutes - 4
Bake the empanadas: Preheat your oven to 375°F (190°C). If desired, whisk together the egg yolk and 1 tablespoon of water to make an egg wash. Brush the tops of the empanadas with the egg wash for a golden sheen. Place the empanadas on a parchment-lined baking sheet. Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
⏱️ 20-25 minutes - 5
Cool and serve: Remove the empanadas from the oven and let them cool on a wire rack for at least 10 minutes before serving. They are best served warm.
⏱️ 10 minutes
💡 Profitipps
- ✓Ensure the butter and water used for the dough are very cold for a flaky pastry.
- ✓Don't overwork the dough, as this can make the empanadas tough.
- ✓Seal the edges very well to prevent the arequipe from leaking out during baking.
- ✓For a richer flavor, you can add a pinch of cinnamon to the arequipe filling.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Add a small piece of 'bocadillo' (guava paste) alongside the arequipe for a sweet and tangy combination.
- Incorporate a small cube of mild white cheese with the arequipe for a sweet and savory contrast.
- Dust with powdered sugar after baking for an extra touch of sweetness.