Saturday, February 13, 2010
Empolvados - Chilean Pastry filled with Dulce de Leche
Empolvados are one of my favorite things from Chile. I remember growing up and eating this deliciousness and getting everything around me full of powder sugar :D . The dough is very cakey and soft, almost the consistency of a sponge cake. The richness of the manjar (dulce de leche) gives the perfect amount of moisture that this pastry needs.
4 large eggs
3/4 sifted powder sugar
1 cup sifted all purpose flour
1 tspn. baking powder
1 can Dulce de Leche - Nestle
Powder sugar to cover and dust the Empolvados.
Preheat oven to 400ºF and line a cookie sheet with parchment paper.
Beat the egg yolks with half of the sugar until they are thicker and very pale in color. In a separate bowl, whisk the egg whites until soft picks. Add the rest of the sugar until well combined.
In a separate bowl sift the flour and baking powder. Add the flour mixture to the egg yolks with folding motions in three additions using the egg whites as a moisture agent. (Pour one third of the flour, incorporate to the egg yolks batter, add half of the egg whites, fold until combined, add another third of the flour folding until combined add the rest of the egg whites, fold, combine and finish with the rest of the flour)
Drop two tablespoons of the batter into the prepared baking sheet, making sure the drops are separated enough from one another. Sprinkle a soft layer of powder sugar on top. Bake for 7 minutes.
Let them cool on a cookie rack and once they've cooled join them by spooning a generous/hipping tablespoon of manjar/dulce de leche (on the flat side). Once you finished putting them together, pour like a cup of powder sugar on a bowl and roll each Empolvado until are completely covered with powder sugar. Once you are done, sprinkle some more powder sugar on top.