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Churro Empanadas are what dessert dreams are made of. Crispy, golden pastry filled with creamy dulce de leche and dusted with cinnamon sugar. And to make things even better, we’re serving them with a rich Mexican chocolate dipping sauce kissed with a touch of Nutella.
Feliz Cinco de Mayo! We’re celebrating in true style with these Dulce de Leche Empanadas, sweet, indulgent, and totally irresistible. One bite will have you feeling like you’re at a fiesta right in your kitchen.
What Makes This Recipe So Good
These Churro Empanadas combine everything you love about churros and empanadas in one sweet, golden-brown bite. The pastry is buttery and flaky, coated in cinnamon sugar for that classic churro crunch, while the dulce de leche filling melts into a creamy center that tastes pure heaven.
What really takes it over the top is the dipping sauce. A silky blend of Mexican chocolate and Nutella gives these Dulce de Leche Empanadas an extra layer of richness. Whether you’re celebrating Cinco de Mayo or just craving something special, this Empanada de Leche recipe brings the fiesta right to your plate.
What Goes Into These Churro Empanadas
These Churro Empanadas come together with simple pantry staples that create a dessert that’s crisp, creamy, and full of rich caramel flavor. Here are the stars of the show:
- Sweetened Condensed Milk or Dulce de Leche: The creamy, caramel-like filling that gives these empanadas their signature sweetness. You can make it from condensed milk or use ready-made Dulce de Leche for convenience.
- Puff Pastry: Buttery and flaky pastry sheets form the golden shell, crisping beautifully in the oven to mimic the texture of classic churros.
- Cinnamon Sugar: A mix of granulated sugar and cinnamon gives that irresistible churro coating, balancing the sweetness with a hint of spice.
- Dark Chocolate and Nutella: Melted together with milk and vanilla, they create a rich dipping sauce that perfectly complements the Dulce de Leche filling.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Dulce De Leche Churro Empanadas
- Make the Dulce de Leche: Remove the label from the can of condensed milk and place it in a large saucepan. Cover with water, about two inches above the can.
- Simmer Can: Bring water to a boil, then reduce heat to low and let it simmer for 2½ to 3 hours, or longer for a deeper caramel. Turn can halfway through using tongs.
- Cool: Once done, let the can cool before opening. This step is key for safety and for achieving smooth, thick Dulce de Leche.
- Prepare the Pastry: Preheat the oven to 176°C (350°F). Cut four circles from each pastry sheet using a 12 cm (4-inch) cutter.
- Fill and Seal: Spoon a tablespoon of Dulce de Leche onto one side of each circle, brush the edges with egg white, fold over, and press to seal. Crimp the edges again to ensure no filling escapes.
- Bake Until Golden: Brush the tops with the remaining egg white, pierce lightly with a fork, and bake on a parchment-lined tray for 20–25 minutes until puffed and golden.
- Coat in Cinnamon Sugar: Let the empanadas cool for five minutes, then brush them with melted butter and roll in the cinnamon sugar mixture for that churro-style finish.
- Make the Chocolate Sauce: Melt the chocolate with milk over low heat or in the microwave in short bursts. Stir in chili powder, vanilla, cinnamon, and Nutella until smooth and silky.
These Churro Empanadas are the perfect finale to a festive meal. If you’re going for a full Mexican-inspired spread, they pair beautifully with savory mains like Crispy Slow Cooker Carnitas or Chili Lime Steak Fajitas. The sweetness balances out the smoky, spicy flavors of those dishes perfectly.
For something lighter, serve them after a bowl of Slow Cooker Tortellini Minestrone Soup.
Tips For Making Churro Empanadas
- Let the Dulce de Leche cool completely before opening the can. I know it smells amazing, but trust me, waiting is the secret to that perfect smooth texture.
- Make sure to pinch those empanada edges tight so the caramel doesn’t sneak out while baking. A fork works great if you want a pretty pattern too.
- For that extra golden crunch, brush the tops with melted butter before popping them in the oven. It really makes all the difference.
- You can totally prep the filling and pastry ahead of time, then bake them just before serving so they’re warm and flaky when you bite in.
Recipe FAQ’s
Yes, absolutely. Store-bought Dulce de Leche or Nestle Caramel Top ‘n Fill works perfectly and saves you a lot of time.
Definitely. Cook them at 180°C (350°F) for about 10 minutes or until golden and crisp. They’ll still puff up beautifully.
Yes, you can freeze them before baking. When ready to enjoy, bake straight from frozen and add a few extra minutes to the baking time.
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Dulce De Leche Churro Empanadas
Ingredients
Empanadas:
- 14 oz can sweetened condensed milk or ready made Dulce De Leche/Nestle Caramel Top n Fill
- 3 sheets puff pastry or shortcrust pastry
- 1 large egg white whisked
- 1 tablespoon butter melted
Cinnamon Sugar:
- 3 tablespoons granulated sugar mixed with 1 teaspoons ground cinnamon or 3 tablespoons cinnamon sugar
Mexican Chocolate Dipping Sauce:
- 3.5 oz dark chocolate roughly chopped/broken into pieces
- 4 tablespoons reduced fat milk
- 1/4 teaspoon ancho chili powder optional
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 tablespoon Nutella optional
Instructions
To Make the Dulce De Leche (if making from scratch)
- Peel the label off the can; place it whole into a large saucepan and cover the can with water (about 2-inches higher than the top of the can. Bring it to the boil, then reduce the heat to the lowest setting on your stove to allow the water to simmer gently for 2 1/2 – 3 hours (or 3 1/2 – 4 hours for a deeper caramel). Using tongs, VERY CAREFULLY turn over the cans halfway through simmering. When the water level begins to reduce down below the top of the cans, top it up with boiled water from a kettle. After simmering, take the saucepan off the heat and allow the can to come to room temperature. (Leave overnight if you have the time). Let them cool completely before opening. Once completely cooled, open the caramel and pour it out into a medium sized bowl. Stir really well.
For The Empanadas:
- Preheat oven to 176C | 350F. Cut 4 circles out from each pastry sheet (I used a 12cm | 4-inch round pie cutter). Spoon 1 tablespoon of Dulce De Leche onto one side of each pastry circle; lightly brush each side edge with the whisked egg white; fold each circle over and pinch the pastry at the edges. Fold them over and pinch again to create a ‘seal,’ Brush the tops over with the remaining egg white; lightly pierce the tops with a fork; place them onto an oven tray lined with baking paper; and bake for 20-25 minutes, or until golden and puffed up.
- Allow them to cool for about 5 minutes; brush them over with the melted butter; and evenly coat them in the Cinnamon Sugar mixture. Serve with the Mexican chocolate dipping sauce!
To Make The Mexican Chocolate Dipping Sauce:
- Melt the chocolate and milk together over stove top in a small sauce over gentle heat; or alternatively in the microwave in 30 second increments, until melted. Remove from heat and stir until smooth with a fork until smooth and silky. Stir through the chili powder, vanilla, cinnamon and Nutella (if using), and mix until smooth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m from Argentina and this an amazing recipe! The best of both worlds!!
Irresistible! I want to eat them all!
Aw Nicole thank you! They were so incredible and didn’t last long at all!
Wow this looks amazing- I can’t wait to give this a try soon- Pinned it for later 🙂
Thank you so much Kelsey! Xx
Oh wow! Your ideas just get more and more amazing!
Haha aw Chrissy thank you girl!!
Dulce de Leche is argentinian :/
Hi Daniel! I never actually suggested it wasn’t Argentinian? I haven’t implied anything like that. My father is Uruguayan, so I’m aware of where it’s from.