Dulce de Leche Turnovers

Instructions

1. 1

   Preheat oven to 200°C (400¿tF). Line a baking sheet with parchment paper.

2. 2

   In a large mixing bowl, combine flour, salt, and confectioner's sugar. Add cold butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs.

   Tip: Use chilled ingredients for the best results.

3. 3

   Gradually pour in dulce de leche, stirring with a fork until the mixture forms a dough.

   Tip: If the dough is too sticky, refrigerate it for 30 minutes to firm up.

4. 4

   Divide the dough in half and roll out each half into a thin sheet, about 3mm thick.

   Tip: Use a rolling pin to achieve an even thickness.

5. 5

   Cut out circles of dough using a cookie cutter or the rim of a glass.

   Tip: You should be able to get about 12 circles.

6. 6

   Spoon a small amount of dulce de leche onto one half of each circle, leaving a 1cm border around the edges.

   Tip: Don't overfill, as the caramel will spread during baking.

7. 7

   Brush the edges with a beaten egg or vegan butter substitute mixed with a little water.

   Tip: This will help the pastry stick together when sealed.

8. 8

   Fold the other half of the dough over the filling and press the edges together to seal.

   Tip: Use a fork to crimp the edges if desired.

9. 9

   Bake for 15-20 minutes, or until golden brown.

   Tip: The pastry should be puffed and the caramel should be bubbly.

10. 10

    While the turnovers are baking, prepare the streusel by mixing together pecans, granulated sugar, and a pinch of salt.

    Tip: You can also add a sprinkle of confectioner's sugar on top of the turnovers before baking for extra sweetness.

11. 11

    Once the turnovers are done, remove them from the oven and let them cool for a few minutes.

    Tip: Drizzle with additional dulce de leche, if desired.

12. 12

    Sprinkle the pecan streusel on top of the turnovers and serve warm.

    Tip: Enjoy warm and gooey!