Photo by Sonia Mendez Garcia Strawberries ‘n Cream Empanadas With Dulce de Leche
Cuisine: Latin
Servings: 18 empanadas
This sweet and decadent dessert empanada will wow your guests or loved ones... as long as there are some left for them to enjoy!
Ingredients
- 3 cups flour whole wheat
- 1 cup vegetable shortening
- 1 stick cinnamon 1-inch long
- 1 teaspoon anise seeds
- 1 teaspoon baking powder
- 1/2 cup sugar plus 1 tablespoon
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 1/2 cup water
- 1½ cups strawberries fresh, finely diced
- 1/2 cup white chocolate chips
- 1½ cups dulce de leche I use “La Lechera” brand
- powdered sugar
Directions
- In a large mug, combine the cinnamon stick, anise seeds and ½-cup of water. Heat in microwave for 3 minutes; remove from microwave and let steep.
- In a large glass bowl, add the shortening and cook in the microwave for 1 to 1½ minutes, just until the shortening is melted. Strain the tea and add it to the shortening, along with the salt, sugar, and baking powder. Stir gently. Gradually add in the whole-wheat flour until the dough forms. Cover and let set for 30 minutes.
- Preheat the oven to 375ºF. Line two cookie sheets with parchment paper or easy release foil paper and set aside.
- Divide the dough into 18 balls. Line a tortilla press with wax paper, so it covers the top and bottom. If you don't have a tortilla press, you can use a flat-bottomed plate. Press the dough balls, one at a time, and fill with 1 tablespoon strawberries, 1 tablespoon dulce de leche and about 6 to 7 white chocolate chips. Fold over and pinch the edges to seal or use a fork to press and seal the edges. Transfer the empanadas to the lined cookie sheets. Bake in the preheated oven for 25 to 28 minutes.
- Cool empanadas completely before dusting with powdered sugar. Store in an airtight container for 2 days. The empanadas will soften slightly after the first day.
Chef Notes
To spread the dulce de leche, use a quart-size freezer bag with the corner cut open, if you do not have a pastry bag; it's easier to squeeze it onto the empanada. Empanadas can be frozen without the powdered sugar. Cool completely and store in a heavy freezer bag for up to 1 month. Reheat in preheated 375ºF oven for 15 to 20 minutes.
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