Dulce De Leche Half Moons Recipes
DULCE DE LECHE HALF-MOONS
Known as _pepitorias_, these tasty caramel-filled wafer "tacos" embellished with toasted pumpkin seeds are a regular offering at Mexican markets and sweets shops, especially in the city of Puebla, which is famous for so many confections. The wafers are traditionally brightly colored, but we chose to stick with a more seasonal white-and-gold motif. Since tinted edible wafer paper is hard to come by in the United States, we used precut white Back-Oblaten, imported from Germany, and we explain how to color them. Painting them with food coloring or water softens them enough to fold around the caramel.
Provided by Shelley Wiseman
Yield Makes about 50 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F with rack in middle. 3Spread seeds in a 4-sided sheet pan and toast in oven until puffed and slightly golden (but not browned), 6 to 8 minutes. Cool completely on a plate.
- Stir 1/4 teaspoon colored powder into 1 teaspoon water in a small bowl until dissolved.
- Spread 10 wafers in 1 layer on a rack. Paint tops of wafers lightly with coloring using a pastry brush (for white wafers, brush with water). Let stand until pliable, 3 to 5 minutes (if too wet to lift, let stand until slightly drier). Invert wafers, then spoon a level teaspoon dulce de leche onto unpainted side of each. Fold each in half, pressing to spread dulce de leche just to edge. Insert 8 seeds halfway into _dulce de leche_dulce de leche is firm enough to hold seeds in place, 1 to 4 hours.
- Meanwhile, paint remaining wafers with remaining colors, 1 color at a time. Make more confections in same manner.
CREAM CHEESE & APPLE PUFFS WITH DULCE DE LECHE
Flaky puff pastry filled with tart apples and cream cheese, baked to golden perfection and drizzled with Dulce de Leche for a wonderfully decadent bite!
Provided by Danielle | Krafted Koch
Categories Dessert
Time 55m
Number Of Ingredients 9
Steps:
- Preheat your oven to 350° and thaw your puff pastry dough in the refrigerator.
- Dice your apples into small 1/4" size pieces and toss with the lemon juice as you go so they do not brown.
- Mix your apple filling by combining the apples, cream cheese, cinnamon, nutmeg and salt.
- Once your dough is thawed, lay it out flat and begin cutting 4" circles from it using a round cookie cutter.
- Scoop roughly 2 Tbsp of the mixture into the center of each puff pastry circle. Using your beaten egg, gently brush the exposed edges of the puff pastry that are not topped with apple mixture. Fold the circle in half to form a half moon shape, and seal the edges together by creasing with a fork.
- For a smooth finish, brush the remaining egg on the tops of the sealed puffs and sprinkle with a tiny bit of extra cinnamon for garnish.
- Place on a piece of parchment paper or greased cookie sheet and bake at 350° for 20 minutes. Once the puffs are golden brown, remove from the oven. Drizzle generously with Dulce de Leche and serve warm or at room temperature.
- Dulce de Leche Recipe: https://www.thecreativebite.com/dulce-de-leche-easy-one-ingredient-caramel-sauce
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
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DULCE DE LECHE EMPANADA RECIPE - COSTA RICA - PURA VIDA …
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- (Dough recipe)- Combine the flour and margarine in a large bowl, mixing well with a mixer or with your hands. Add most all of the cream and begin to mix until the empanadas dough is sticky but not watery.
- On a floured surface, take chunks of the dough and roll them into balls that are about 1 1/2" wide.
- Place the plastic sheets or bags into your empanada or tortilla press. This is so the dough won't stick to the metal surface.
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- Medialunas. Translating into “half-moons,” medialunas are the Argentinean versions of croissants and are often eaten at breakfast or during merienda (snack) with a cup of coffee.
- Dulce de Leche. Featured in around 90 percent of Argentina’s sweets, dulce de leche is to Argentineans what peanut butter is to Americans. Rich, smooth, and creamy, you can spread it on everything from a banana to a medialuna, drizzle it on top of your ice cream, or simply enjoy it in its pure, untouched state.
- Chocolate En Rama. Chocolate makers in Argentina spread freshly melted chocolate on a slab of marble, then scrape it together to achieve a ridge-like consistency that resembles a piece of bark.
- Churros con Dulce De Leche. Argentina’s spin on this classic Latin-American sweet is, of course, filled with dulce de leche. Sprinkled with sugar on top, churros are sold by churreros on Argentina’s beaches during the summer months and are traditionally enjoyed as an ocean-side treat.
- Alfajores. An alfajor is a cookie sandwich filled with dulce de leche, then covered in chocolate or merengue. Another variation, alfajor de maicena, can be described as two shortbread cookies, also filled with dulce de leche, and then rolled in coconut flakes.
- Flan con Dulce de Leche. Consistent with the trend of putting dulce de leche on everything, Argentineans eat their flan with a side of the caramel-like confection.
- Chocotorta. The Chocotorta‘s name constitutes a fusion of “Chocolinas,” a popular chocolate-flavored cookie, and “torta,” Spanish for cake. This classic treat is made by combining Chocolinas, dulce de leche, milk, cacao, and cream cheese together to form a delicious and easy-to-make no-bake cake.
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