I couldn’t decide what to make for Cinco de Mayo. I’m on a diet so I have “off limit” treats only on special occasions. You see the importance of this decision. I passed on the nachos, burritos, tacos, enchiladas, margaritas, even the cervezas.
I had to choose one thing so I chose a festive dessert. But which one? I love them all. So, I decided to make them all! All in one. This is the ultimate mash-up of all the favorite dessert flavors we adore in Mexican cuisine.
We’ve got sweet empanadas, churros, dulce de leche and Mexican chocolate in one beautiful mouthful. I challenge you to find a finer crunchy, chewy, caramelly, chocolaty, OMG, I’ve-gone-to-heaven dessert bite. You’re welcome.
I only wish we could be together to take that first bite. Together. My eyes rolled back so far, I saw my brain.
This recipe is really easy, I promise. But it has several steps. I’ll break them down, first things first.
Dulce de Leche — Cans of thick, caramel dulce de leche can be found in the baking aisle. However, this one ingredient wonder is easy to make, but you’ll need to start early in the day. Take a (14 oz.) can of sweetened condensed milk, remove the label and submerge it in pan of simmering water for 4 hours.
Keep the water level at least 2 inches above the top of the can at all times. You may need to add hot water to keep the can submerged.
After 4 hours carefully remove the can and let it cool completely before opening. (Unless you want molten caramel sprayed about your kitchen.) Alternatively, you can use a crockpot set to LOW.
Yield: approximately 14 empanadas Time: 45 minutes
What You’ll Need:
2 (9-inch) pie crusts – purchased or homemade equivalent
2 tablespoons butter
2 tablespoons sugar
1 teaspoon cinnamon
½ cup Dulce de Leche – purchased or homemade
Pre-heat oven to 375°F. Line a large baking sheet with parchment paper, set aside. Melt the butter. Mix the cinnamon and sugar together in a shallow dish. On a lightly floured surface, roll pie dough to 1/8 inch thickness.
Using a round 3- to 3-1/2-inch cookie cutter, cut dough into rounds. I use a ring from a quart sized canning jar because I’m fancy like that. Place 1 teaspoon dulce de leche in the center of each round.
Moisten the edges of the dough with water. Fold the dough in half to enclose the caramel and press the edges together with the tines of a fork to seal.
Brush with melted butter and sprinkle with cinnamon sugar. Place the empanadas on the prepared baking sheet and bake 12 to 14 minutes until golden brown. Meanwhile, prepare chocolate.
Mexican Chocolate Dipping Sauce — In a microwave safe bowl, melt together ½ cup semi-sweet chocolate chips, 2 tablespoons heavy cream, ½ teaspoon cinnamon (and ¼ teaspoon chili powder – optional) microwave in 20-second increments, stirring until smooth.
Serve the empanadas with the dipping sauce. Take a bite and prepare for the world to stop for just a moment.
Fabulous Food contributed by Patti Diamond from Divas On A Dime – Where Frugal, Meets Fabulous! www.divasonadime.com Join us on Facebook at DivasOnADimeDotCom.