Pasteles de Arequipe (Dulce de Leche Turnovers)

by Erica Dinho on June 13, 2013

Pasteles de Arequipe (Dulce de Leche Turnovers)

Pasteles de Arequipe are one of the most delicious pastries and are a snack and dessert staple in Colombia. You’ll find them in Colombian bakeries (panaderias) in Colombia and around the world. As a girl, after school, my mom would stand at the kitchen counter talking with us about our day and then a few minutes later we’d have a warm Pastel de Arequipe and a cold glass of milk in front of us for a snack.

Pasteles de Arequipe (Dulce de Leche Turnovers)

I always left the milk behind and ate a couple of Pasteles de Arequipe. I’ve always hated plain milk, so I had mine with water, and now as an adult, I just love to eat them with a cup of black coffee…yummy :-)

Pasteles de Arequipe are very simple and easy to make. You can use store bought pastry and store bought dulce de leche. What can be easier than this Dulce de Leche Turnovers recipe? So, what are you waiting for? Go and make a batch now and you will thank me later.

Buen provecho!

Pasteles de Arequipe (Dulce de Leche Turnovers)



  • 6 pasteles de arequipe
  • 1 package of frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • 2 tablespoons sugar for garnish
  • 2 cups of dulce de leche or arequipe, homemade or store bought

Pasteles de Arequipe (Dulce de Leche Turnovers)


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Flour a clean, dry counter top or other flat working surface. Place the puff pastry sheet on the work surface and roll out into a rectangle. Cut the rectangle in half lengthwise and then cut each half crosswise into 3 squares. Place the squares on the prepared baking sheet.
  3. Brush a 1/2-inch border of the egg around 2 adjacent sides of each pastry square.
  4. Pasteles de Arequipe (Dulce de Leche Turnovers)

  5. Spoon arequipe in the middle of the square. Fold the pastry over the filling to make a triangle and press the edges with your fingers or a fork to seal.
  6. Repeat with the remaining squares. Brush the tops with the remaining egg and sprinkle with the sugar. Bake until the pasteles are golden brown, about 15 minutes. Let cool slightly on the baking sheet, then serve warm.
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{ 11 comments… read them below or add one }

1 Belinda @zomppa June 13, 2013 at 4:17 PM

A tall glass of milk – you read my mind!


2 Angie@Angie's Recipes June 14, 2013 at 9:27 AM

These are so flaky and luscious!


3 grace June 14, 2013 at 4:53 PM

you could chase these with any liquid on earth and they’d still be tasty!


4 Joanne June 15, 2013 at 6:42 AM

As a dulce de leche fiend..yes to these. Just a BIG yes.


5 Jeannie June 15, 2013 at 10:37 AM

That looks good! and so easy too! THanks for sharing:D


6 Chris June 16, 2013 at 7:55 PM

Wow that pastry shell is so flaky and delicate, I just want to bite right into it.


7 Nikole June 24, 2013 at 4:53 PM

Where in USA could I find store bought Arequipe?


8 Erica Dinho June 24, 2013 at 5:01 PM

I find mine at my local Latin market or you can buy it online at


9 Jeff August 15, 2014 at 12:51 PM

Take a can of condensed milk (condensed, not evaporated), remove the label, put the can in a pot of simmering water, making absolutely sure that the water level is well above the top of the can, and simmer for about 90 minutes.

You can lay the can on its side to lower its height a little and keep it completely submerged.

Let the can cool COMPLETELY before opening.

If the can(s) should be higher than the water level, they could explode. Big mess.


10 Jeanette June 9, 2014 at 3:46 PM

I just had to say thank you!! I’ve never had dulce de leche before until I found your site, I too now have a love for it in all ways. Also I was never taught to cook and I was terrified of it, but your recipes are amazing and now I love to cook for me and my family. Thanks again for giving me confidence with your beautiful and delicious recipes


11 Erica Dinho June 10, 2014 at 9:05 AM

Thanks,Jeanette! I appreciate your wonderful comment!


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