Sweet Dulce de Leche Empanadas

Instructions

1. Prepare the dough
   In a large bowl, whisk together flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs. Beat the egg lightly and mix it in, then add ice water one tablespoon at a time until the dough comes together. Form into a disc, wrap in plastic, and refrigerate for at least 1 hour.
2. Make the filling
   In a medium bowl, mix the dulce de leche with vanilla extract and ground cinnamon until well combined. If the dulce de leche is too thick, warm it slightly in the microwave for 10-15 seconds to make it more spreadable, but ensure it's not hot.
3. Form the empanadas
   Remove the dough from refrigerator and let it sit for 5 minutes. Roll it out on a floured surface to about 1/8-inch thickness. Use a 4-inch round cutter to cut circles. Place about 1 tablespoon of dulce de leche filling in the center of each circle, being careful not to overfill.
4. Seal the empanadas
   Moisten the edges of the dough circles with water. Fold the dough over to form a half-moon and press the edges together firmly. Use a fork to crimp the edges, or fold and twist the edges to create a rope-like pattern (repulgue). Place the formed empanadas on a parchment-lined baking sheet.
5. Chill and prepare for baking
   Refrigerate the formed empanadas for 15 minutes to help them maintain their shape during baking. Preheat oven to 375°F (190°C). Brush each empanada with beaten egg wash for a golden finish.
6. Bake the empanadas
   Bake in the preheated oven for 18-20 minutes, or until the empanadas are golden brown. Transfer to a wire rack to cool for 10 minutes.
7. Finish and serve
   Once slightly cooled, dust the empanadas with powdered sugar. Serve warm or at room temperature. For an extra indulgent treat, serve with a small scoop of vanilla ice cream or additional dulce de leche for dipping.