Dulce De Leche Pastries (Printable)
Flaky puff pastry filled with creamy dulce de leche, sprinkled with cinnamon sugar.
# What You Need:
→ Pastry Components
01 - 1 sheet (8.8 oz) ready-rolled puff pastry, thawed
02 - 1 large egg, beaten for egg wash
→ Filling
03 - 7 oz dulce de leche (approximately 3/4 cup)
04 - 1/2 teaspoon ground cinnamon
→ Cinnamon Sugar Topping
05 - 2 tablespoons granulated white sugar
06 - 1/2 teaspoon ground cinnamon
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Unroll puff pastry on lightly floured surface. Cut into 8 equal rectangles.
03 - Combine dulce de leche and 1/2 teaspoon cinnamon in small bowl. Mix until smooth.
04 - Place generous tablespoon of dulce de leche mixture in center of each rectangle. Fold pastry to form triangles, pressing edges with fork to seal.
05 - Arrange pastries on prepared baking sheet. Brush tops with beaten egg.
06 - Mix remaining sugar and cinnamon. Sprinkle evenly over pastries.
07 - Bake for 18-20 minutes until golden brown and puffed.
08 - Cool slightly on baking sheet. Serve warm or at room temperature.
# Helpful Tips:
01 -
- The contrast between shatteringly crisp pastry and gooey, warm dulce de leche is absolutely addictive
- They come together in under 40 minutes but taste like something from a bakery
- The cinnamon sugar topping creates this incredible crispy sweet shell that makes them impossible to stop eating
02 -
- Do not overfill the pastries or the dulce de leche will leak during baking, creating a sticky mess on your baking sheet
- Make sure your edges are sealed very tightly with the fork, or you will lose that precious filling
- If you are using homemade dulce de leche, ensure it has cooled completely before using
03 -
- Chill your baking sheet in the freezer for 10 minutes before arranging the pastries for extra puff
- Use a sharp knife for cutting the pastry to avoid crushing the delicate layers
- If your kitchen is warm, work with half the pastry at a time and keep the rest refrigerated