Dulce de Leche Hand Pies
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
Moist pastry pockets filled with a rich dulce de leche filling, perfect for a sweet treat.
Ella x
Ingredients
- 300 gall-purpose flour(null)
- 200 gcold unsalted butter(cut into small pieces)
- 100 gconfectioner's sugar(null)
- 400 ggranulated sugar(null)
- 2 eggegg yolk(null)
- 120 mlheavy cream(null)
- 200 gdulce de leche(store-bought or homemade)
- 5 gsalt(null)
- 1 mlvanilla extract(null)
- 5 gground cinnamon(null)
- 20 gunsalted butter, melted(null)
Detail level
Instructions
- 1
Preheat oven to 180°C. Line a baking sheet with parchment paper.
Tip: Use a baking sheet that can fit at least 4 hand pies.
- 2
In a large bowl, whisk together flour, confectioner's sugar, and salt. Add cold butter and use a pastry blender or fingers to work it into the flour mixture until it resembles coarse crumbs.
Tip: Keep the mixture cold to prevent overworking.
- 3
In a separate bowl, whisk together granulated sugar, egg yolk, and heavy cream until well combined.
Tip: Make sure the mixture is smooth and there are no lumps.
- 4
Pour the sugar mixture into the flour mixture and stir until a dough forms.
Tip: Don't overmix the dough.
- 5
Divide the dough into 12 equal pieces and roll each piece into a ball. Flatten each ball slightly into a disk shape.
Tip: Use a rolling pin to flatten the dough if needed.
- 6
Spoon a small amount of dulce de leche into the center of each disk. Fold the dough over the filling to form a triangle and press the edges to seal.
Tip: Use a fork to crimp the edges if desired.
- 7
Brush the tops of the hand pies with melted butter and sprinkle with cinnamon.
Tip: Make sure to brush the tops evenly.
- 8
Bake the hand pies for 15-20 minutes or until golden brown.
Tip: Rotate the baking sheet halfway through baking.
- 9
Let the hand pies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tip: Serve warm or at room temperature.
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