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Empanadas de Leche
Sweet, fried turnovers filled with a creamy, milky custard, often flavored with cinnamon and vanilla. A popular dessert or snack.
🧂 Ainekset
- 2 cups All-purpose flour
- 1/4 cup Granulated sugar
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Butter(cold, cut into cubes)
- 1 large Egg yolk
- 1/4 cup Milk(plus more if needed)
- 2 cups Milk(for the filling)
- 1/2 cup Granulated sugar(for the filling)
- 3 tbsp Cornstarch(for the filling)
- 2 large Egg yolk(for the filling)
- 1 tsp Vanilla extract
- 1 Cinnamon stick
- for frying Vegetable oil
- for dusting (optional) Powdered sugar
👨🍳 Ohjeet
- 1
Make the dough: In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- 2
In a small bowl, whisk together the egg yolk and 1/4 cup milk. Gradually add this to the dry ingredients, mixing until a dough forms. Add a tablespoon more milk if needed. Wrap in plastic and chill for at least 30 minutes.
- 3
Make the filling: In a saucepan, whisk together 2 cups milk, 1/2 cup sugar, cornstarch, and 2 egg yolks until smooth. Add the cinnamon stick.
- 4
Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency. Remove from heat, discard the cinnamon stick, and stir in vanilla extract. Let cool completely.
- 5
Assemble the empanadas: Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles (about 4-5 inches in diameter).
- 6
Place a tablespoon of the cooled filling onto one half of each dough circle. Moisten the edges with water and fold the dough over, pressing to seal. Crimp the edges with a fork.
- 7
Heat vegetable oil in a deep pan over medium-high heat. Fry the empanadas in batches until golden brown on both sides, about 2-3 minutes per side.
- 8
Drain on paper towels. Dust with powdered sugar if desired. Serve warm.
💡 Ammattilaisvinkit
- ✓Ensure the filling is completely cool before assembling the empanadas to prevent the dough from becoming soggy.
- ✓Don't overwork the dough, as this can make the empanadas tough.
- ✓Fry at a consistent temperature to ensure even cooking.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of nutmeg to the filling for extra spice.
- For a richer dough, use half and half instead of milk.
- Some variations include a small amount of shredded coconut in the filling.