12 Serves
480 Mins
Place the sealed can of sweetened condensed milk in a large pot and cover completely with water. Boil for two and a half hours, ensuring the can remains submerged by adding more water as needed. Allow the can to cool completely before opening.
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PolishVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
17 µg / 400 µgCalcium
220 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
209 mg / 1,250 mgPotassium
480 mg / 4,700 mgSodium
302 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
3 g / 28 gSugar
45 g / 50 gSaturated Fat
4 g / 20 gCholesterol
39 mg / 300 mgCaffeine
0 mgNet Carbs
91 gAlcohol
0 g
In a large mixing bowl, combine the flour, unsweetened cocoa powder, and salt. Add the cold butter in small pieces and rub it into the mixture with your fingers until it resembles coarse crumbs. Add the egg and work the mixture into a dough, adding milk one tablespoon at a time if the dough is too dry. Wrap the dough in plastic wrap and chill for at least 30 minutes.
Preheat your oven to 180°C and line a baking sheet with parchment paper.
Roll out the chilled dough on a lightly floured surface until thin. Use a cookie cutter or a small plate to cut out 12cm circles. Place two to three teaspoons of the prepared dulce de leche in the center of each circle. Brush the edges with a little milk, fold the circles in half to form half-moons, and crimp the edges with a fork to seal.
Arrange the empanadas on the prepared baking sheet and brush the tops with egg wash. Bake for 20 to 25 minutes until golden.
While the empanadas bake, melt the remaining butter and mix the cinnamon and sugar in a small bowl. Immediately after removing the empanadas from the oven, brush them with the melted butter and sprinkle with the cinnamon-sugar mixture.
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Portuguese