Dulce de leche Empanadas (sweet empanadas) |
| Name: |
Kelly salmeron |
| Base: |
fort hood |
| Recipe: |
DULCE DE LECHE:
**1 can of condensed sweetened milk
Take the paper off and Boil the whole can (unopened)in water for about 6 hours. Don't worry it won't bust! Make sure to check the water level and refill as needed. When done let cool over night.
Next day; open can, put cream into small bowl and stir until almost smooth. It will be a brownish color. (taste it, it is so yummy!!)
EMPANADA MIX:
300 prams flour
50 grams sugar
150 grams butter
200 grams cream cheese
3 egg yolks
Put all of the empanada mix in a bowl. Mix by kneading with your hands until it is a ball of dough. (knead well)
PREPARATION:
Make dough into small balls about 2 inches each and then roll flat. Fill with a small drop of dulce de leche and fold over. (it should now be in the shape of a half cirlce) pinch edges and seal by rolling slightly.
TO BAKE:
**2 Egg yolks
Brush each empanada with some egg yolk then bake in a preheated 350 until golden brown (about 15-20 minutes) Keep watch, the burn easily.
Cool off and eat. (the best is to wait until they have cooled just enough to grab, then eat them Mmmmmmm, so good)
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