Dulce de Leche Friands
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
These delightful Dulce de Leche Friands are my go to when I want to impress without spending hours in the kitchen. With just 55 minutes from start to finish, they're perfect for busy weeknights or last minute gatherings. The star ingredient is dulce de leche, that wonderfully rich caramel that brings both indulgence and a touch of natural sweetness without refined sugar. Eggs provide excellent protein and help create the friands' characteristically tender, moist crumb. The simple technique means even novice bakers can achieve bakery quality results at home. These little French almond cakes with their creamy caramel centers are sure to become a favorite in your baking rotation.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gunsalted butter
- 100 gconfectioner's sugar
- 400 mldulce de leche
- 4 egglarge eggs
- 1 teaspoonvanilla extract
- 1 teaspoonsalt
- 150 mlunsalted milk
- 1 teaspoonbaking powder
- 1 teaspoonalmond extract
- 50 gconfectioner's glaze
- 50 gdusting powder
- 100 ggranulated sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Use a light hand when greasing the baking sheet to prevent the friands from sticking.
- 2
In a medium saucepan, combine the dulce de leche, confectioner's sugar, and 100ml of the milk. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
Tip: Be careful not to scorch the dulce de leche.
- 3
In a large bowl, whisk together the flour, baking powder, and salt. Add the remaining 50ml of milk and whisk until the mixture forms a smooth dough.
Tip: Use a pastry blender or your fingertips to work the butter into the flour mixture.
- 4
Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla extract and almond extract.
Tip: Make sure to scrape down the sides of the bowl when adding each egg.
- 5
Roll out the dough to a thickness of about 3mm. Cut into 8 equal pieces.
Tip: Use a cookie cutter or the rim of a glass to cut out the friands.
- 6
Place a spoonful of the dulce de leche filling in the center of each piece of dough. Fold the dough over the filling to form a triangle and press the edges together to seal.
Tip: Make sure to press the edges well to prevent the filling from escaping during baking.
- 7
Place the friands on the prepared baking sheet, leaving about 1cm of space between each.
Tip: Use a light hand when placing the friands to prevent them from sticking together.
- 8
Bake for 20-25 minutes, or until the friands are golden brown.
Tip: Rotate the baking sheet halfway through the baking time to ensure even browning.
- 9
Remove the friands from the oven and let cool on a wire rack for 5 minutes.
Tip: Use a spatula to carefully transfer the friands to the wire rack.
- 10
Dust the friands with confectioner's glaze and dusting powder.
Tip: Use a small brush to apply the confectioner's glaze and dusting powder.
- 11
Serve the friands warm, or let cool completely and store in an airtight container.
Tip: The friands will keep for up to 2 days at room temperature.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.