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Empanadas De Leche are warm, golden pastries filled with sweet milk custard—a simple dessert that becomes extraordinary with each bite as the creamy, vanilla-scented filling contrasts with the flaky, buttery pastry shell. What makes them distinctly Salvadoran is the mix of sweetened condensed milk and evaporated milk in the filling, creating a custard that's richer and more nuanced than it has any right to be. These are breakfast pastries, eaten fresh from the baker's hands while still warm, often paired with strong coffee. The cinnamon dusted on top is optional but traditional, adding warmth and a whisper of spice to the milky sweetness within.
In a large mixing bowl, combine flour and sugar. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the egg and milk. Mix until the dough comes together. If the dough is too dry, add a little more milk, one tablespoon at a time.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
In a small saucepan, combine the sweetened condensed milk, evaporated milk, and vanilla extract. Mix well.
In a small bowl, dissolve cornstarch in water and then add it to the milk mixture.
Cook over medium heat, stirring constantly until the mixture thickens (about 5-7 minutes). Remove from heat and let it cool.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a floured surface, roll out the dough to about 1/8 inch thickness. Use a round cutter (about 3-4 inches in diameter) to cut out circles.
Place a small spoonful of the filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together to seal. You can use a fork to crimp the edges for a decorative touch.
Place the empanadas on the prepared baking sheet.
Bake in the preheated oven for 15-20 minutes, or until the empanadas are golden brown.
Remove from the oven and let them cool slightly before serving. Optionally, sprinkle with ground cinnamon for extra flavor.
Enjoy your meal!
Empanadas De Leche are sweet pastries filled with a creamy mixture, popular in El Salvador. They are known for their flaky texture and rich flavor.
Empanadas De Leche originate from El Salvador, where they are a cherished part of the country's culinary traditions.
Key ingredients include all-purpose flour, unsalted butter, sugar, egg, milk, and a creamy filling.
Empanadas De Leche take 35-55 minutes total time to make.
They are often served with coffee, hot chocolate, or a scoop of vanilla ice cream for a delightful pairing.
Yes, you can bake them and store them in an airtight container for up to two days. Reheat gently in a low oven to avoid drying them out. They're best eaten warm, so reheating is actually recommended for texture.
Empanadas De Leche are specifically filled with sweet milk custard, whereas savory empanadas are filled with meat or vegetables. The custard filling and the sprinkling of cinnamon are what distinguish the leche version and make it a dessert rather than a meal.
Cornstarch thickens the milk mixture so it doesn't leak out during baking. Without it, the filling would be too liquid and would escape the pastry. The result is a filling that's thick but still creamy and pourable when warm.
Yes, many Salvadorans prefer them fried. Deep fry at 350°F for about 2-3 minutes per side until golden brown. Fried empanadas are crispier on the outside, though baking creates a lighter option with less oil.