Dulce De Leche Pastries (Printable)

Golden puff pastry filled with luscious dulce de leche and cinnamon sugar topping.

# What You’ll Need:

→ Pastry Components

01 - 1 sheet (17.5 oz) ready-rolled puff pastry, thawed if frozen
02 - 1 large egg, lightly beaten for egg wash

→ Filling

03 - 7 oz dulce de leche (approximately 3/4 cup)
04 - 1/2 teaspoon ground cinnamon (optional)

→ Cinnamon Sugar Topping

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

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
02 - Unroll puff pastry on a lightly floured surface. Using a sharp knife or pizza cutter, divide into 8 equal rectangles, approximately 3x4 inches each.
03 - In a small bowl, combine dulce de leche with optional ground cinnamon. Stir until thoroughly incorporated and smooth.
04 - Place 1 generous tablespoon of dulce de leche mixture in the center of each pastry rectangle. Fold pastry over to form squares or triangles. Press edges firmly with a fork to create a tight seal and prevent filling leakage during baking.
05 - Transfer filled pastries to prepared baking sheet, leaving 1 inch of space between each. Brush tops generously with beaten egg using a pastry brush to promote golden browning.
06 - Combine granulated sugar and ground cinnamon in a small bowl. Sprinkle mixture evenly over the tops of all pastries.
07 - Bake for 18-20 minutes until pastries are puffed, golden brown, and cooked through. Rotate baking sheet halfway through cooking time for even browning.
08 - Allow pastries to cool on baking sheet for 5 minutes before transferring. Serve warm for gooey filling or at room temperature. Best enjoyed within 4 hours of baking.

# Expert Tips:

01 -
  • The contrast between shatteringly crisp pastry and creamy sweet filling is absolutely addictive
  • These come together in under an hour but taste like something from a bakery
02 -
  • Sealing the edges thoroughly prevents the caramel from leaking during baking
  • Let them cool for at least 10 minutes or the filling will be molten hot
03 -
  • Freeze unbaked pastries on the baking sheet before transferring to a bag for longer storage
  • Use pie dough instead of puff pastry for a more rustic, cookie-like texture

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