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Dulce De Leche Churro Empanadas with a Mexican chocolate dipping sauce spiked with a little Nutella!

Feliz Cinco De Mayo!! Celebrando over here in STYLE with Dulce De Leche Churro Empanadas for my Mexican friends!!

Dulce De Leche Churro Empanadas pieces on a baking tray

Dulce de leche STUFFED Empanadas…covered in melted butter and cinnamon sugar…and dipped in a Mexican chocolate! I bring you…..Churro Empanadas!

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Dulce De Leche Churro Empanadas piece with melting chocolate

Dulce De Leche made the only way I know how…..with condensed milk. And so worth it. Creamy…thick…and super sweet! BUT! You can use store bought Caramel. Make sure it’s thick!

Dulce De Leche Churro Empanadas with chocolate dip

Ok…so I know this isn’t ‘healthy,’ or weight friendly. BUT! It is Cinco De Mayoand it’s party time.

Dulce De Leche Churro Empanadas sauce


These Empanadas are the best Empanadas I’ve ever had in my life. I know…that’s a big call. But it’s a big truth.

I made these with Puff Pastry…but you can use shortcut pastry or any other pastry you like (I’ve heard good things about Crescent roll pastry)! These took me about 10 minutes to cut into round shape; spoon the caramel onto them…and fold over to bake.

Crunchy Dulce De Leche Churro Empanadas

Then brush them over with melted butter….coat them in Cinnamon Sugar…

Zoom in image focusing on a crust part of Dulce De Leche Churro Empanadas

And dip them in this incredible Mexican chocolate. It’s ok. We can totally be friends when you try these.

MORE SWEET TREATS:

The BEST Churros Recipe

Nutella Stuffed Salted Caramel Blondies

No Bake Chocolate Chip Cheesecake Cookie Dough Cups

Mixed Berry Nutella Brownies

Churro Chocolate Chunk Blondies

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Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan

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Dulce De Leche Churro Empanadas

Prep Time: 3 hours
Cook Time: 20 minutes
Total Time: 3 hours 20 minutes
Servings: 12 empanadas
Dulce de leche STUFFED Empanadas covered in melted butter and cinnamon sugar, and dipped in a Mexican chocolate!
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Get this sent to your inbox, plus get new recipes from us every week!

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

Calories: 526kcal | Carbohydrates: 54g | Protein: 8g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.05g | Cholesterol: 14mg | Sodium: 212mg | Potassium: 239mg | Fiber: 2g | Sugar: 25g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this? Leave a comment below!
PIN image of Dulce De Leche Churro Empanadas
Karina eating butter chicken from a gold fork out of a bowl with a nann bread on the side.

Hey Good Food Lovers! It’s nice to see you! My name is Karina. Welcome to Cafe Delites, my beloved space for the last 10 years where my passion for food has flourished and connected millions!

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9 Comments

  1. Facundo says:

    I’m from Argentina and this an amazing recipe! The best of both worlds!!

  2. nicole (thespicetrain.com) says:

    Irresistible! I want to eat them all!

    1. Karina says:

      Aw Nicole thank you! They were so incredible and didn’t last long at all!

  3. Kelsey (@alittlerosemary) says:

    Wow this looks amazing- I can’t wait to give this a try soon- Pinned it for later 🙂

    1. Karina says:

      Thank you so much Kelsey! Xx

  4. Chrissy says:

    Oh wow! Your ideas just get more and more amazing!

    1. Karina says:

      Haha aw Chrissy thank you girl!!

  5. Daniel Maidana says:

    Dulce de Leche is argentinian :/

    1. Karina says:

      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.