Dulce De Leche Pastries (Printable)

Flaky puff pastry filled with creamy dulce de leche, sprinkled with cinnamon sugar

# What You Need:

→ Pastry Components

01 - 1 sheet ready-rolled puff pastry (approximately 17.5 oz or 9 inches square)
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 (optional, for filling)

→ Cinnamon Sugar Topping

05 - 2 tablespoons granulated sugar
06 - 1/2 teaspoon ground cinnamon

# Steps:

01 - Preheat oven to 400°F. Line a standard baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
02 - Unroll puff pastry onto a lightly floured work surface. Using a sharp knife or pizza cutter, divide the pastry into 8 equal rectangles by cutting lengthwise then crosswise.
03 - Combine dulce de leche with ground cinnamon in a small bowl, stirring until thoroughly incorporated. The cinnamon adds warmth but can be omitted if preferred.
04 - Place approximately 1 generous tablespoon of the dulce de leche mixture in the center of each pastry rectangle. Fold the pastry over to create either triangular or square pockets, then press edges firmly with a fork tines to seal completely.
05 - Transfer filled pastries to the prepared baking sheet, spacing evenly. Brush the tops generously with beaten egg using a pastry brush to promote golden browning.
06 - Combine granulated sugar and cinnamon in a small bowl. Sprinkle the mixture evenly over the egg-washed pastries, creating a sweet, spiced crust.
07 - Bake for 18 to 20 minutes until pastries are deeply golden, puffed, and crisp. The layers should be fully cooked through with visible flakiness.
08 - Allow pastries to cool on the baking sheet for 5 minutes. Serve warm for optimal texture or at room temperature. Pair with coffee or tea for a complete experience.

# Expert Advice:

01 -
  • Store bought puff pastry does most of the work, letting you look like a pastry wizard with minimal effort
  • The contrast between shatteringly crisp layers and silky smooth dulce de leche is absolutely addictive
  • These pastries travel beautifully and somehow taste even better the next day
02 -
  • Work quickly with cold pastry, or your beautiful layers will melt together before they even hit the oven heat
  • Seal those edges thoroughly with your fork, or you'll have a sticky caramel explosion all over your baking sheet
03 -
  • Use a sharp knife or pizza cutter to cut your pastry squares, as dull edges can compress those precious layers
  • Let the baked pastries cool on the baking sheet for at least 5 minutes before moving them, as they're quite fragile when hot

Go Back