👨‍🍳 조리법

1. 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. 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. 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. 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. 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. 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. 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. 8

   Drain on paper towels. Dust with powdered sugar if desired. Serve warm.