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Ever since a recent experience using puff pastry, I have been dying to find another use for it. The problem is, I’m not a particularly big fan of cooked fruit fillings, as evidenced by the lack of fruit pies and the like on my blog. I kept wondering what I could put in the puff pastry, until it dawned on me one day. It probably helped that it was around the time that I come upon a giant, Costco-sized jar of dulce de leche, but it’s still amazing that it took me that long to think of it. After all, dulce de leche is exceptionally sweet, which is perfect for a crust like puff pastry that is not too sweet. The flavors balance each other out perfectly. You can even add semisweet chocolate chips to the filling for an added twist. Best of all, they’re super easy to make! Unless you’re going to make your puff pastry and dulce de leche from scratch, that is. Otherwise, what takes the longest is waiting for the frozen puff pastry to thaw.
Start by thawing your puff pastry. Once it’s thawed, open it up into flat squares and cut each square into 9 pieces so that you have 18 squares total. Add a spoonful of dulce de leche into 9 of the squares (add some chocolate chips if you want, as well). Brush the outer edges with beaten egg, then place a second square on top and press firmly (but gently) to seal. Brush the tops with additional beaten egg, then sprinkle with sugar.
Afterwards, they go into the oven!
Despite how delicious they look, resist the urge to immediately bite into one of these. The filling is HOT. Like, “burn your face” hot. “Molten lava volcanic eruption” hot. It will hurt you. You will burn your tongue and it will take some of the enjoyment away from eating it. Let them sit at least 20 minutes before you brave an attempt at eating one. Take it from someone who had to rub an ice cube on her tongue (but ate it anyway).
But…I promise you that it will be worth the wait. 🙂 The warm, gooey, dulce de leche delight in each flaky bite of these dulce de leche pastelitos will leave you wanting more.
Dulce de Leche Pastelitos
- 1 package puff pastry sheets, thawed
- 3/4 cup dulce de leche
- 1 egg, beaten
- 1-2 tbsp granulated sugar
- mini chocolate chips (optional)
Preheat oven to 350°. Line a large baking sheet with parchment paper.
Lay the puff pastry sheets out on a solid surface. Cut each sheet into 9 equal squares so that you’re left with 18 squares. Add a spoonful of dulce de leche to the center of each square, then sprinkle with chocolate chips (if using).
Brush the edges of each filled square with beaten egg, then top with another square of pastry sheet. Gently press down to seal. Brush the tops with the remaining beaten egg, then sprinkle with sugar.
Bake in preheated oven for 25-30 minutes, or until golden brown. Allow to cool on a wire rack for at least 20 minutes before consuming. Store leftover dulce de leche pastelitos in an airtight container after completely cooled.