Sweet empanadas filled with warm dulce de leche and dusted with cinnamon sugar are a beloved Peruvian treat. Here's how to make them at home — and why they're perfect for any celebration.
When most people think of empanadas, they think savory. But in Peru, sweet empanadas filled with homemade manjar blanco, folded into golden pastry and dusted with cinnamon sugar, are a celebration staple.
What Are Peruvian Empanadas Dulces?
Peruvian sweet empanadas are crescent-shaped pastries made from a buttery dough, filled generously with manjar blanco, then baked until golden and finished with powdered sugar and cinnamon.
The Dough
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 cup powdered sugar
- 1 cup cold unsalted butter, cubed
- 2 egg yolks
- 4-6 tbsp cold milk
- 1 tsp vanilla extract
Method
Make the dough: Cut cold butter into flour, sugar, baking powder, and salt until mixture resembles coarse breadcrumbs. Add egg yolks, vanilla, and milk one tablespoon at a time until dough just comes together. Chill 30 minutes.
Fill: Roll dough to 1/4 inch thickness. Cut 4-inch circles. Place a heaping teaspoon of manjar blanco in the center. Fold in half and press edges firmly with a fork to seal.
Bake: Brush with egg wash. Bake at 350°F for 18-22 minutes until golden. Cool slightly, then dust generously with powdered sugar and cinnamon.
Stephanie's Notes
The secret is cold butter in the dough — this creates that delicate, crumbly texture. At Cakes by Steph, we include empanadas dulces in our Peruvian pastry gift boxes and dessert tables throughout Northern Virginia.
A Peruvian-born pastry chef based in Leesburg, VA, passionate about preserving authentic Peruvian flavors while crafting bespoke celebration cakes for Northern Virginia.
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