Dulce De Leche Pastries (Print version)
Flaky puff pastry filled with creamy dulce de leche and finished with cinnamon sugar. A sweet Latin American treat ready in under an hour.
# Ingredient List:
→ Pastry Components
01 - 1 sheet (8.8 oz) ready-rolled puff pastry, store-bought or homemade
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 sugar
06 - 1/2 teaspoon ground cinnamon
# How To Make It:
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 with 1/2 teaspoon cinnamon in small bowl, mixing until smooth.
04 - Place 1 generous tablespoon dulce de leche mixture in center of each rectangle. Fold pastry to form squares or triangles. Press edges firmly with fork to seal.
05 - Arrange pastries on prepared baking sheet. Brush tops generously with beaten egg.
06 - Mix 2 tablespoons sugar with 1/2 teaspoon cinnamon. Sprinkle evenly over egg-washed pastries.
07 - Bake 18-20 minutes until pastries are puffed and golden brown.
08 - Cool slightly on baking sheet. Serve warm or at room temperature.
# Expert Advice:
01 -
- The contrast between impossibly flaky pastry and slow, creamy dulce de leche filling creates that perfect textural moment everyone reaches for first
- These come together in under an hour but taste like something from a professional bakery window
02 -
- Overfilling these pastries is the most common mistake that leads to exploding seams and dulce de leche leaking onto your baking sheet
- Chilling the filled pastries for 15 minutes before baking helps them hold their shape and creates even flakier layers
03 -
- Use a fork to seal the edges firmly, but do not press all the way through or the filling will escape during baking
- Rotate the baking sheet halfway through cooking for even browning, especially if your oven has hot spots