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Melissa Veytia

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Apple Pie and Dulce de Leche

1 h
50 min
Easy
10
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We give you the best recipe for making sweet empanadas. These Apple and Dulce de Leche Empanadas are very easy to make. To cook it you can make the puff pastry from the beginning or buy it ready to bake.

The origin of empanadas is uncertain, although the combination of Empanadas de Manzana and Dulce de Leche is traditional in Argentina. It is believed that the empanadas in this country were born thanks to the Arab and Jewish heritage of the Fatay or Lajmayín, empanadas in triangular form.
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Ingredients

12 servings
  • 3 pieces of apple
  • 1/3 of Cup of cranberry
  • 1/2 Cup of nut
  • 1/2 Cup of Rum
  • enough of flour to extend
  • 350 grams of puff pastry
  • 3/4 of Cup of dulce de leche (caramel)
  • 1 piece of egg to varnish
  • enough of nut finely chopped, to decorate

    Preparation

    Preheat the oven to 200 ° C.
    For the filling, peel and cut the apples into very thin slices, place in a bowl and mix with the walnuts, blueberries and rum. Macera for 30 minutes, drain well and reserve.
    Spread the pastry dough on a floured surface 3 mm thick, using a cutter with 10 cm diameter cut discs.
    Fill the puff pastry discs with the apples and a bit of dulce de leche, with the help of your hands, make folds to close the empanadas. Place on a tray, varnish with egg and sprinkle with nuts.
    Bake for 20 minutes or until golden brown. Serve with milk or coffee.

    PRESENTATION

    On a basket, accompanied by coffee.

    TIPS

    You can let the apples marinate all night so they absorb more flavor. Use Granny Smith apples to make the filling more acidic and have a better contrast with the dulce de leche.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    289
    kcal
    14%
    Carbohydrates
    26.5
    g
    8.8%
    Proteins
    4.9
    g
    9.8%
    Lipids
    16.4
    g
    25%
    Fiber
    1.1
    g
    2.2%
    Sugar
    8.7
    g
    9.7%
    Cholesterol
    4.0
    mg
    1.3%
    Esha
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