Pear Dulce de Leche Empanadas are the ultimate fall dessert. Juicy pears simmered in brown sugar, cinnamon, lemon juice and nutmeg wrapped in a flaky dough and baked until golden brown. Dusted with powdered sugar and drizzled with dulce de leche pear empanadas are the tastiest way to welcome fall.
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My pear dulce de leche empanadas are melt-in-your-mouth delicious! Complete with juicy pears cooked in a cinnamon and brown sugar wrapped in a flaky dough, they are so good!
Why do I love these easy pear empanadas so much? Glad you asked.
The first reason is obvious… they taste fantastic! Sweet pears are cooked in cinnamon, brown sugar and hint of lemon juice then folded into a flaky sweet dough and baked to golden-brown perfection.
Who could say no?
Today I’m so excited to share a new empanada recipe with you in collaboration with Imperial sugar. All the flavors of pears are wrapped in a homemade empanada dough, baked until light and golden. Dusted with powdered sugar, and drizzled with dulce de leche, oh baby!
Today I want to share how to make pear dulce de leche empanadas.
Bring on the fall baking!
The filling for my pear empanadas is made from apples, brown sugar, lemon Juice and cinnamon simmered until tender.
For the dough we let our food processor do all the heavy lifting. Flour, sugar, baking powder, salt, shortening and milk to the food processor, pulse to combine then slowly add milk until dough comes together. This is one of the easiest ways to make empanada dough, and I use this method all throughout the holidays.
Pear Dulce de Leche Empanadas
Pear Dulce de Leche Empanadas are the ultimate fall dessert. Juicy pears simmered in brown sugar, cinnamon, lemon juice and nutmeg wrapped in a flaky dough and baked until golden brown. Dusted with powdered sugar and drizzled with dulce de leche pear empanadas are the tastiest way to welcome fall.
Prep Time: 45 minutes
Cook Time: 18minutes – 20 minutes
Yield:14-16 empanadas
For pear filling:
6 pears, diced
1 cup brown sugar
2 tablespoons lemon Juice
1 teaspoon ground cinnamon
1 teaspoon nutmeg
For empanada dough:
2 1/4 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup vegetable shortening
1 cup warm milk
1 egg, lightly beaten
1/2 cup powdered sugar
1 cup dulce de leche
For pear filling:
To a saucepan add diced pears, brown sugar, lemon juice, cinnamon, and nutmeg.
Cook over medium high heat, stirring occasionally until sugar has dissolved and pears are tender, about 15 minutes.
Remove from heat, allow to cool.
For empanada dough:
In a food processor add flour, sugar, baking powder, and salt.
Pulse to combine. Add shortening and pulse to combine.
Slowly add milk, process until dough comes together.
Turn out onto a lightly floured work surface; knead until smooth.
Cover; let rest 30 minutes in refrigerator before using.
Preheat oven to 350°F.
Roll out chilled dough on a lightly floured surface.
Using a drinking glass, cut out round disc shapes for empanadas.
Spoon pear filling in center of each empanada disc.
Fold, seal with a fork along the edge and then place on a baking sheet.
Brush with egg.
Bake for 18-20 minutes or until golden brown.
Cool completely.
To serve: dust with powdered sugar and drizzle with dulce de leche.
Fun recipes also made in collaboration with Imperial Sugar –
Blackberry Coconut Tamales, sweet tamales.
- For pear filling:
- 6 pears, diced
- 1 cup Brown sugar
- 2 tablespoons lemon Juice
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- For empanada dough:
- 2 1/4 cups flour
- 1/4 cup Sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable shortening
- 1 cup warm milk
- 1 egg lightly beaten
- 1/2 cup powdered sugar
- 1 cup dulce de leche
-
For pear filling:
-
To a saucepan add diced pears, brown sugar, lemon juice, cinnamon, and nutmeg.
-
Cook over medium high heat, stirring occasionally until sugar has dissolved and pears are tender, about 15 minutes.
-
Remove from heat, allow to cool.
-
For empanada dough:
-
In a food processor add flour, sugar, baking powder, and salt.
-
Pulse to combine. Add shortening and pulse to combine.
-
Slowly add milk, process until dough comes together.
-
Turn out onto a lightly floured work surface; knead until smooth.
-
Cover; let rest 30 minutes in refrigerator before using.
-
Preheat oven to 350°F.
-
Roll out chilled dough on a lightly floured surface.
-
Using a drinking glass, cut out round disc shapes for empanadas.
-
Spoon pear filling in center of each empanada disc.
-
Fold, seal with a fork along the edge and then place on a baking sheet.
-
Brush with egg.
-
Bake for 18-20 minutes or until golden brown.
-
Cool completely.
-
To serve: dust with powdered sugar and drizzle with dulce de leche.
Prep Time: 45 minutes
Cook Time: 18minutes – 20 minutes
Yield:14-16 empanadas
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