Pear Dulce de Leche Empanadas

Pear Dulce de Leche Empanadas are golden, flaky hand pies filled with tender, spiced pear chunks and luscious dulce de leche. Baked to perfection and finished with a dusting of powdered sugar and a caramel drizzle, they offer an indulgent blend of fall flavors wrapped in a crisp, buttery crust. Perfect for seasonal gatherings, holiday dessert tables, or simply as a cozy treat to enjoy with coffee or tea.

Why You’ll Love This Recipe

These empanadas strike the perfect balance between comforting and elegant. The warm spiced pear filling is gently caramelized, the dulce de leche adds creamy richness, and the flaky homemade dough encases it all in a tender, golden shell. Their handheld size makes them ideal for entertaining, gifting, or enjoying on the go. Whether served warm or at room temperature, they’re an irresistible fall favorite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the filling:

• Ripe pears, peeled, cored, and diced
• Butter
• Brown sugar
• Ground cinnamon
• Vanilla extract
• Dulce de leche

For the dough:

• All-purpose flour
• Granulated sugar
• Salt
• Cold unsalted butter, cubed
• Large egg
• Cold water

For finishing:

• Beaten egg (for egg wash)
• Powdered sugar (for dusting)
• Extra dulce de leche, warmed (for drizzling)

Directions

1. In a skillet over medium heat, melt the butter. Add the diced pears, brown sugar, and cinnamon. Cook for 4–5 minutes until the pears are softened but not mushy. Stir in the vanilla extract and let the mixture cool completely.
2. In a mixing bowl, combine the flour, granulated sugar, and salt. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
3. Add the egg and just enough cold water (1/4 to 1/3 cup) to bring the dough together. Knead gently until smooth, then wrap in plastic and chill for 30 minutes.
4. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
5. Roll out the chilled dough on a lightly floured surface and cut into 4–5 inch rounds.
6. Spoon a small amount of the pear mixture and a dollop of dulce de leche into the center of each dough round.
7. Fold each round over into a half-moon shape, pressing the edges together. Use a fork to crimp and seal the edges.
8. Arrange the empanadas on the prepared baking sheet and brush the tops with beaten egg.
9. Bake for 20–25 minutes, or until golden brown and crisp.
10. Let cool slightly, then dust with powdered sugar and drizzle with warm dulce de leche before serving.

Servings and timing

Servings: 10 empanadas
Prep Time: 30 minutes
Chill Time: 30 minutes
Cooking Time: 25 minutes
Total Time: 1 hour 25 minutes
Calories: 290 kcal per empanada

Variations

• Fruit Swaps: Try apples, peaches, or quince in place of pears for different seasonal flavors.
• Spice Enhancements: Add a pinch of nutmeg or ginger for extra warmth.
• Nutty Filling: Mix in chopped toasted pecans or walnuts for added texture.
• Shortcut Dough: Use store-bought pie dough or puff pastry for a quicker version.
• Glaze Finish: Replace powdered sugar with a simple vanilla glaze for a sweeter finish.

Storage/Reheating

Store leftover empanadas in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. To reheat, warm them in a 300°F (150°C) oven for 8–10 minutes to restore flakiness. Drizzle with additional dulce de leche just before serving if desired. These empanadas can also be frozen before baking and baked straight from frozen—just add a few extra minutes to the baking time.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made up to 2 days in advance and stored in the refrigerator, or frozen for up to 1 month.

Can I freeze the empanadas?

Yes, you can freeze unbaked empanadas. Place them on a tray until frozen solid, then transfer to a freezer-safe bag. Bake from frozen, adding 5–7 minutes to the baking time.

Can I use store-bought dough?

Yes, refrigerated pie crust or puff pastry is a convenient substitute if you’re short on time.

How ripe should the pears be?

Use ripe but firm pears. Overly soft pears may become mushy during cooking.

What’s the best dulce de leche to use?

Use high-quality store-bought dulce de leche or make your own from sweetened condensed milk.

Can I make this recipe dairy-free?

Yes, use dairy-free butter and a coconut-based dulce de leche substitute for a dairy-free version.

Can I fry these empanadas instead of baking?

Yes, they can be deep-fried in hot oil at 350°F (175°C) until golden. Drain on paper towels and proceed with finishing touches.

Is there a vegan version of this recipe?

To make it vegan, use plant-based butter, omit the egg (or use a flax egg), and choose a vegan-friendly dulce de leche alternative.

How do I keep the edges from opening while baking?

Be sure to seal the edges tightly and use a fork to crimp well. Chilling the assembled empanadas before baking also helps.

Can I serve them warm or cold?

They can be enjoyed both ways, but they are especially delicious served warm with the dulce de leche drizzle slightly melted.

Conclusion

Pear Dulce de Leche Empanadas offer a delicious fusion of flaky pastry, spiced fruit filling, and rich caramel notes. Perfect for fall and winter entertaining, these handheld pastries combine rustic comfort with gourmet flair. Whether baked for a holiday gathering or enjoyed as a cozy weekend bake, these empanadas are sure to satisfy any sweet craving with their warm, indulgent flavor.

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