Directions:

Make the Dough:

Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, and salt.

Cut in the Butter:
Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

Add the Egg and Water:
Beat the egg and add it to the flour mixture. Gradually add the cold water, 1 tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.

Chill the Dough:
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for about 30 minutes.

Assemble the Mini Empanadas:

Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Roll Out the Dough:
On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a round cookie cutter (about 3-4 inches in diameter) to cut out circles of dough.

Add the Filling:
Place about 1 teaspoon of dulce de leche or caramel sauce in the center of each dough circle. Be careful not to overfill, or the caramel may leak out during baking.

Seal the Empanadas:
Fold the dough over the filling to form a half-moon shape. Press the edges with a fork to seal. If desired, brush the edges with a little water to help seal them.

Bake the Empanadas:

Brush with Egg Wash:
Place the mini empanadas on the prepared baking sheet. Brush each one with the beaten egg wash.

Add Sugar (Optional):
Mix the granulated sugar with cinnamon, if using, and sprinkle over the empanadas for a sweet, crunchy topping.

Bake:
Bake the mini empanadas for 15-20 minutes, or until they are golden brown.

Serve:

Allow the mini empanadas to cool slightly before serving. Enjoy them warm with extra caramel drizzle on the side for dipping!

These Mini Empanadas Stuffed with Caramel are perfect for dessert or a sweet treat at any time! 😋