Pastelitos de Dulce de Leche
Small, caramel dulce de leche-filled pastry squares, known as pastelitos, are crafted from leftover pastry dough.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 350 F.
-
In a food processor, combine flour, salt, sugar, cubed butter, and cream cheese; pulse until a dough forms.
-
Add vanilla and pulse twice more.
-
Form the dough into a disc, wrap, and chill for at least 2 hours or overnight.
-
Roll dough on a floured surface to 1/4 to 1/8 inch thickness and cut into 2-inch squares.
-
Place a small dab of dulce de leche on half of the squares.
-
Moisten the edges of these squares, then top with the remaining squares and pinch edges together.
-
Trim pastry edges with a knife to form perfect squares.
-
Chill pastries for at least 1 hour.
-
Mix cinnamon with brown sugar.
-
Whisk egg yolk with a teaspoon of water.
-
Press the edges of the chilled pastries with a fork, avoiding piercing the filling.
-
Brush pastries with the egg yolk mixture and sprinkle with cinnamon sugar.
-
Bake for 10 to 12 minutes, until puffed and golden brown.