Description
These pear dulce de leche empanadas are a luscious handheld dessert filled with warm spiced pears and creamy caramel, all tucked inside golden, flaky pastry. Perfect for fall gatherings or when you’re craving a comforting, fruit-forward treat.
Ingredients
For the filling:
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2 ripe pears, peeled, cored, and diced
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1 tablespoon butter
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1 tablespoon brown sugar
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1/2 teaspoon ground cinnamon
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1/2 teaspoon vanilla extract
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1/2 cup dulce de leche
For the dough:
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2 1/4 cups all-purpose flour
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1 tablespoon granulated sugar
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1/2 teaspoon salt
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1/2 cup cold unsalted butter, cubed
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1 large egg
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1/4 to 1/3 cup cold water
For finishing:
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1 egg, beaten (for egg wash)
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Powdered sugar, for dusting
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Extra dulce de leche, warmed, for drizzling
Instructions
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In a skillet, melt butter over medium heat. Add diced pears, brown sugar, and cinnamon. Cook for 4–5 minutes until tender. Stir in vanilla and let cool.
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In a large bowl, mix flour, sugar, and salt. Cut in butter until crumbly.
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Add egg and enough cold water to form a dough. Knead gently, wrap in plastic, and chill for 30 minutes.
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Preheat oven to 375°F (190°C). Roll out dough and cut into 4–5 inch circles.
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Add a spoonful of pear filling and a dollop of dulce de leche to each round. Fold over and crimp the edges.
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Place on a parchment-lined baking sheet, brush with egg wash, and bake for 20–25 minutes or until golden.
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Cool slightly, dust with powdered sugar, and drizzle with extra warm dulce de leche.
Notes
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Use Bartlett or Anjou pears for a sweet and tender texture.
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Store leftovers in an airtight container; reheat in the oven for best results.
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Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.
