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For the Dough:<\/strong><\/p>\n 2 cups all-purpose flour<\/p>\n 1\/2 cup unsalted butter, cold and cubed<\/p>\n 1\/4 cup granulated sugar<\/p>\n 1\/4 tsp salt<\/p>\n 1 large egg<\/p>\n 4-5 tbsp cold water<\/p>\n For the Filling:<\/strong><\/p>\n 1\/2 cup dulce de leche or caramel sauce<\/p>\n For Topping:<\/strong><\/p>\n 1 egg (beaten, for egg wash)<\/p>\n 1 tbsp granulated sugar<\/p>\n 1\/2 tsp cinnamon (optional)<\/p>\n <\/p>\n Mix the Dry Ingredients<\/strong>: Cut in the Butter<\/strong>: Add the Egg and Water<\/strong>: Chill the Dough<\/strong>: Preheat the Oven<\/strong>: Roll Out the Dough<\/strong>: Add the Filling<\/strong>: Seal the Empanadas<\/strong>: Brush with Egg Wash<\/strong>: Add Sugar (Optional)<\/strong>: Bake<\/strong>: Allow the mini empanadas to cool slightly before serving. Enjoy them warm with extra caramel drizzle on the side for dipping!<\/p>\n These Mini Empanadas Stuffed with Caramel<\/strong> are perfect for dessert or a sweet treat at any time! \ud83d\ude0b<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: For the Dough: 2 cups all-purpose flour 1\/2 cup unsalted butter, cold and cubed 1\/4 cup granulated sugar 1\/4 tsp salt 1 large egg 4-5 tbsp cold water For the Filling: 1\/2 cup dulce de leche or caramel sauce For Topping: 1 egg (beaten, for egg wash) 1 tbsp granulated sugar 1\/2 tsp cinnamon […]<\/p>\n","protected":false},"author":1,"featured_media":5671,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5669","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\tTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/p>\nDirections:<\/h1>\n
Make the Dough:<\/strong><\/h4>\n
\nIn a large bowl, whisk together the flour, sugar, and salt.<\/p>\n
\nAdd 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.<\/p>\n
\nBeat 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.<\/p>\n
\nForm the dough into a ball, wrap it in plastic wrap, and refrigerate for about 30 minutes.<\/p>\nAssemble the Mini Empanadas:<\/strong><\/h4>\n
\nPreheat your oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper.<\/p>\n
\nOn 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.<\/p>\n
\nPlace 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.<\/p>\n
\nFold 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.<\/p>\nBake the Empanadas:<\/strong><\/h4>\n
\nPlace the mini empanadas on the prepared baking sheet. Brush each one with the beaten egg wash.<\/p>\n
\nMix the granulated sugar with cinnamon, if using, and sprinkle over the empanadas for a sweet, crunchy topping.<\/p>\n
\nBake the mini empanadas for 15-20 minutes, or until they are golden brown.<\/p>\nServe:<\/strong><\/h4>\n