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    My Colombian Recipes » Recipes » Breakfast and Brunch » Pasteles De Arequipe (dulce De Leche Turnovers)

    Pasteles de Arequipe (Dulce de Leche Turnovers)

    Jun 13, 2013 · Modified: Jul 19, 2021 by Erica Dinho · 12 Comments

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    Pasteles de ArequipePin

    Pasteles de Arequipe (Dulce de Leche Turnovers)

    Erica Dinho
    5 from 12 votes
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Colombian
    Servings 6 servings

    Ingredients
     

    • 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

    Instructions
     

    • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
    • 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.
    • Brush a ½-inch border of the egg around 2 adjacent sides of each pastry square.
    • 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.
    • 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.
    Keyword dulce de leche recipes, how to make dulce de leche turnover
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Pasteles de Arequipe (Dulce de Leche Turnovers)Pin

    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)Pin

    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)Pin
    Pasteles de Arequipe (Dulce de Leche Turnovers)Pin
    Pasteles de Arequipe (Dulce de Leche Turnovers)Pin

    More Desserts Recipes

    Rice Pudding And Fruit RollsIndividual Pecan PiesHelado De Ron Con Pasas (Rum And Raisins Ice Cream)Rice Pudding, Pineapple And Coconut ParfaitMantecada (Colombian-Style Butter Corn Bread)
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Belinda @zomppa

      June 13, 2013 at 4:17 pm

      5 stars
      A tall glass of milk - you read my mind!

      Reply
    2. Angie@Angie's Recipes

      June 14, 2013 at 9:27 am

      5 stars
      These are so flaky and luscious!

      Reply
    3. grace

      June 14, 2013 at 4:53 pm

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

      Reply
    4. Joanne

      June 15, 2013 at 6:42 am

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

      Reply
    5. Jeannie

      June 15, 2013 at 10:37 am

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

      Reply
    6. Chris

      June 16, 2013 at 7:55 pm

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

      Reply
    7. Nikole

      June 24, 2013 at 4:53 pm

      5 stars
      Where in USA could I find store bought Arequipe?

      Reply
      • Erica Dinho

        June 24, 2013 at 5:01 pm

        5 stars
        I find mine at my local Latin market or you can buy it online at Amazon.com

        Reply
      • Jeff

        August 15, 2014 at 12:51 pm

        5 stars
        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.

        Reply
    8. Jeanette

      June 09, 2014 at 3:46 pm

      5 stars
      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

      Reply
      • Erica Dinho

        June 10, 2014 at 9:05 am

        5 stars
        Thanks,Jeanette! I appreciate your wonderful comment!

        Reply
    9. Stacey Youngblood

      September 07, 2020 at 2:06 am

      5 stars
      Okay, so I tried this recipe and cooked it for 3.5 hours, day before yesterday. It is still runny and never stiffened up. I followed your recipe to a T...what happened??!

      Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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