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Dulce de Leche Churro Empanadas

Dulce de Leche Churro Empanadas

Cook Time:
150 Minutes
Serves Up To:
18 Servings

Nutrition Information

No nutritional info available at this time.


Churro Empandas:

  • 1 package puff pastry, thawed according to instructions
  • 3 tbsp granulated sugar + 1 tsp cinnamon
  • 1 egg + 1 tbsp water, for egg wash
  • ¼ cup vegan butter, melted, for brushing

Dairy-Free Dulce De Leche:

  • 1 ¼ cups granulated sugar
  • ¼ tsp baking soda
  • ¼ tsp vanilla extract
  • ¼ tsp ground cinnamon

Chocolate Dipping Sauce:


    Dulce De Leche

    1. Start by making the dairy-free dulce de leche. In a large pot over medium heat, stir together the almondmilk, sugar, and baking soda. 

    2. Bring to a boil, stirring occasionally, making sure to remove the pot from the stove if it looks like the mixture is going to foam over. Keep stirring until the foam subsides and then return to stovetop.

    3. Once the mixture is boiling consistently without foaming, reduce the heat and simmer uncovered for about 1-1.5 hours, stirring occasionally, until the almondmilk has caramelized and thickened.

    4. Once the mixture is a golden brown and has thickened, remove from heat and stir in the vanilla extract and ground cinnamon.

    5. Transfer to a glass to cool.

    Churro Empanadas

    1. Start making the empanadas. Preheat the oven to 450F. Line a baking sheet with parchment paper; set aside.

    2. Cut 5-6 circles from each pastry sheet and place on the prepared baking sheet.

    3. Spoon ~2 tsp of the dairy-free dulce de leche onto one side of each pastry circle.

    4. Lightly brush each side with the egg wash and fold each circle over, and pinch the pastry at the edges. Fold them over and pink again to create a seal.

    5. Brush the tops of the empanadas with the remaining egg wash and lightly pierce the tops with a fork.

    6. Bake at 350F for 20-25 minutes, or until golden and puffed up.

    7. Allow to cool for about 5 minutes, then brush the tops with the melted butter, and evenly coat in the cinnamon sugar mixture.

    Chocolate Dipping Sauce

    1. To make the chocolate dipping sauce, melt the chocolate and almondmilk in a microwave-safe bowl at 30-second intervals, until melted.

    2. Serve the churro dulce de leche empanadas warm with the chocolate dipping sauce.

    Made with these products:

    Unsweetened Original Almondmilk
    Unsweetened Original Almondmilk
    Shelf Stable Unsweetened Original Almondmilk
    Shelf Stable Unsweetened Original Almondmilk