Dulce de Leche Peach Empanadas

Empanadas, the golden hand pies cherished across Mexico and Latin America, take a sunny turn with stone fruit. Ripe peaches fold into thick dulce de leche with cinnamon, then bake until the pastry is crisp and caramel-sweet.

Serves 6 · 25 min prep · 25 min cook

Estimate for one serving

• 310 cal
• 5g protein
• 45g carbs
• 13g fat

Every recipe here is free to read.

Ingredients

• 3 medium ripe peaches
• 1/2 cup dulce de leche
• 6 store-bought empanada or pie dough discs
• 1/2 tsp ground cinnamon
• 1/8 tsp pinch of nutmeg
• 1 large egg
• 2 tbsp turbinado sugar
• 1 tbsp unsalted butter
• 1 tsp fresh lime juice
• 1/8 tsp pinch of salt

Instructions

1. 1Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. 2Pit and dice the peaches into small half-inch pieces. Melt the butter in a skillet over medium heat, add the peaches, cinnamon, nutmeg, lime juice, and salt, and cook 4 to 5 minutes until the fruit softens and releases juices; cool 10 minutes.
3. 3Stir the dulce de leche into the cooled peach mixture so it coats every piece in a thick caramel sauce.
4. 4Lay the dough discs on a lightly floured surface. Spoon a heaping tablespoon of filling into the center of each, leaving a clear border.
5. 5Brush the edges lightly with beaten egg, fold into half-moons, and crimp firmly with a fork to seal so no caramel escapes.
6. 6Transfer to the baking sheet, brush the tops with the remaining egg wash, and sprinkle generously with turbinado sugar for crunch.
7. 7Bake 18 to 22 minutes until the empanadas are deep golden brown and the filling is bubbling at any tiny seams.
8. 8Cool on the sheet 8 to 10 minutes so the molten dulce de leche thickens; serve warm while the pastry is still shatter-crisp.