Dessert · Uruguayan

Chocolate Empanadas with Dulce de Leche

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · October 22, 2026

These little chocolate pastries hide a gooey pocket of dulce de leche inside a tender cocoa dough, then get a quick brush of cinnamon butter right out of the oven. They are a sweet Uruguayan treat that feels fancy but comes together with pantry staples. Make the caramel filling ahead so assembly is a breeze.

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Chocolate Empanadas with Dulce de Leche

Why you'll love this

  • A molten caramel center in a rich chocolate shell.
  • Mostly pantry ingredients, no special equipment.
  • The filling is basically hands-off while it boils.
  • Cinnamon sugar topping adds a bakery-style finish.

EveryDayMeal recipe

Chocolate Empanadas with Dulce de Leche

Prep
30m
Cook
175m
Total
205m
Serves
12
Level
Medium

Ingredients

  • 1 can (14 oz) sweetened condensed milk
  • 2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 pinch salt
  • 9 tablespoons cold butter, for the dough
  • 1 egg
  • 3 tablespoons, plus more for brushing milk
  • 2 tablespoons butter, for the topping
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Equipment

  • Large pot
  • Large mixing bowl
  • Rolling pin
  • 5-inch round cutter or small bowl
  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Fork

Instructions

  1. Make the dulce de leche first: set the unopened can of sweetened condensed milk in a large pot and cover it completely with water. Boil gently for about 2 1/2 hours, topping off with hot water so the can stays submerged the whole time, which keeps it from overheating. Let the can cool fully before opening so the hot caramel does not spurt.
  2. In a large bowl, whisk together the flour, cocoa powder, and salt so the cocoa is evenly spread through the flour. Scatter in the cold butter in small pieces and rub it into the flour with your fingertips until the mixture looks like coarse crumbs.
  3. Add the egg and work it in until a dough starts to come together. If it stays dry and crumbly, add milk one tablespoon at a time until it forms a smooth ball. Wrap and chill at least 30 minutes, or overnight, so the butter firms up and the dough rolls out cleanly.
  4. Line a baking sheet with parchment paper and preheat the oven to 350 degrees F. Roll the dough thin on a lightly floured surface and cut out circles about 5 inches across using a cookie cutter or a small bowl as a guide.
  5. Spoon 2 to 3 teaspoons of cooled dulce de leche into the center of each circle, keeping it away from the edges so they seal well. Brush the rim with a little milk, fold into a half moon, and press the edges firmly with a fork to crimp and seal.
  6. Arrange the empanadas on the baking sheet and brush the tops with beaten egg for a glossy finish. Bake for 20 to 25 minutes, until the dough is set and the tops look dry and firm.
  7. While they bake, melt the topping butter and stir the sugar and cinnamon together in a small bowl. The moment the empanadas come out, brush them with the melted butter and sprinkle with the cinnamon sugar so it sticks. Serve warm or cooled, but let hot filling settle for a few minutes so you do not burn your mouth.

Tips from the kitchen

  • Boil the condensed milk a day ahead so the caramel is fully cool and easy to scoop when you assemble.
  • Keep the dough cold. If it gets too soft to handle, pop the cut circles in the fridge for a few minutes before filling.
  • Do not overfill. Too much dulce de leche makes the edges hard to seal and more likely to leak during baking.

Estimated nutrition per serving: 255 cal · 4g protein · 32g carbs · 12g fat

Make it your own

  • Use store-bought dulce de leche to skip the long boil.
  • Add a pinch of flaky salt on top for a salted caramel version.
  • Tuck a few mini chocolate chips in with the caramel for extra chocolate.

Storing & make-ahead

Store cooled empanadas in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Warm briefly in a 300 degree F oven to revive the crust. Baked and cooled empanadas also freeze well for up to 2 months.

Good to know

Can I skip boiling the can?
Yes. A jar of good store-bought dulce de leche works perfectly and saves hours.
Why did my caramel leak out?
Usually from overfilling or edges that were not sealed well. Use less filling and crimp firmly with a fork.
Can I make the dough ahead?
Absolutely. Chill it overnight, then let it sit a few minutes at room temperature before rolling so it is not too stiff.
Is boiling a sealed can safe?
Yes, as long as the can stays fully submerged the entire time and you let it cool completely before opening.

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