Okay, so you know how sometimes you just want a little something sweet, but you want it to feel a *little* fancy, right? That’s exactly where these Drunken Sweet Milk Empanaditas come in! They’re these adorable little pockets of pure joy, fried up golden and then dusted with powdered sugar. What really makes them special, though, is this incredibly creamy, sweet milk filling. And the “drunken” part? That’s just a whisper of rum or brandy that adds this subtle, sophisticated warmth. Trust me, I’ve made a ton of desserts, but these have this unique charm that just feels *different*.
Why You’ll Love These Drunken Sweet Milk Empanaditas
Honestly, these little guys are a total win! You’re going to adore them because:
- The flavor is just out-of-this-world creamy and sweet.
- They’re surprisingly easy to whip up, even for a weeknight treat.
- That sweet milk filling? Pure magic!
- And the hint of liqueur adds just the right grown-up touch.
Understanding the Magic of Drunken Sweet Milk Empanaditas
So, what’s the big deal about these Drunken Sweet Milk Empanaditas? It all comes down to that incredible filling. We’re talking sweetened condensed milk and regular milk cooked down with cornstarch until it’s thick and luscious, almost like a dreamy custard but way more stable. It’s so creamy and satisfying! And then, there’s the “drunken” part – a splash of rum or brandy. It’s not overpowering at all, just a little depth that really makes the sweet milk sing. It adds this subtle warmth and complexity that elevates them from just a sweet treat to something a bit more special, a little bit sophisticated. It’s that perfect balance of sweet, creamy, and just a hint of something extra that makes everyone ask for the recipe!
Essential Ingredients for Drunken Sweet Milk Empanaditas
Alright, let’s talk about what you’ll need to make these little flavor bombs! Getting the ingredients just right is key to nailing that perfect Drunken Sweet Milk Empanaditas experience. Don’t worry, it’s all pretty straightforward stuff you can find at any grocery store. I always make sure to have everything measured out before I start, it just makes the whole process smoother. Let’s break it down:
Dough Ingredients for Perfect Drunken Sweet Milk Empanaditas
For the pastry part, it’s all about getting that flaky goodness. You’ll need:
- 1 1/2 cups of all-purpose flour – this is our base.
- A little pinch of salt, just 1/4 teaspoon, to balance the sweetness.
- 1/2 cup of unsalted butter, but it HAS to be cold and cubed. This is super important for flakiness!
- And about 1/4 cup of ice water. Keep it super cold!
This simple dough is what gives our Drunken Sweet Milk Empanaditas that lovely crisp shell.
Filling Ingredients for Sweet Milk Empanaditas
Now for the star of the show – that dreamy filling! You’ll need:
- 1 cup of sweetened condensed milk. This is the backbone of our creamy filling.
- 1/4 cup of regular milk to get the right consistency.
- 2 tablespoons of cornstarch to thicken it all up beautifully.
- 1 teaspoon of vanilla extract for that lovely aroma and flavor.
- And the “drunken” secret: 2 tablespoons of rum or brandy. You can totally skip this if you want, but it really adds a lovely warmth!
This mix creates that irresistibly smooth and sweet center.
Step-by-Step Guide to Making Drunken Sweet Milk Empanaditas
Alright, let’s get our hands dirty and make these amazing Drunken Sweet Milk Empanaditas! It’s actually pretty straightforward, and the results are so worth it. Just follow these steps, and you’ll be golden.
Crafting the Empanada Dough
First things first, we need to make that lovely dough. Grab a medium bowl and whisk together your flour and that little bit of salt. Then, toss in your cold, cubed butter. Now, you want to cut that butter into the flour. You can use a pastry blender, two knives, or even your fingertips. The goal is to get it looking like coarse crumbs, with some pea-sized pieces of butter still hanging out. That’s what makes it flaky! Then, slowly drizzle in the ice water, mixing with a fork until the dough just starts to come together. Seriously, don’t overmix it here – we want tender, not tough, pastry! Once it’s just combined, shape it into a flat disc, wrap it up nice and tight in plastic wrap, and pop it in the fridge for at least 30 minutes. This chilling time is crucial!
Preparing the Sweet Milk Filling
While the dough is chilling, let’s whip up that dreamy filling. Get a medium saucepan and pour in your sweetened condensed milk, the regular milk, and the cornstarch. Whisk it all together really well to get rid of any cornstarch lumps. Now, put it over medium heat. You’ve got to stir this constantly, like, don’t walk away! As it heats up, it’ll start to thicken like magic, turning into this beautiful, creamy custard. Once it’s thick enough that you can draw a line through it with your spoon and it stays put, take it off the heat. Stir in the vanilla extract, and if you’re using it, your rum or brandy. Oh, the smell! Now, this is super important: you absolutely, positively *must* let this filling cool down completely before you try to stuff your empanaditas. If it’s warm, it’ll melt the dough and make a big ol’ mess.
Assembling and Frying Your Drunken Sweet Milk Empanaditas
Okay, dough is chilled, filling is cool – time to assemble! Take your dough out and roll it out on a lightly floured surface to about 1/8-inch thick. Use a 3-inch round cutter (like a cookie cutter or even a glass rim) to cut out your circles. If your dough gets too soft while you’re working, just pop it back in the fridge for a few minutes. Now, take a dough circle, spoon about a teaspoon of that cooled sweet milk filling onto one half. Don’t overfill, or they’ll be hard to seal! Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly together to seal, and then use a fork to crimp them all around. It looks pretty and makes sure they stay sealed during frying. Heat about 2-3 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). It’s important to get the oil to the right temperature! Carefully drop your empanaditas into the hot oil, but don’t crowd the pan – fry them in batches. They’ll puff up and turn a gorgeous golden brown in about 3-4 minutes per side. Use a slotted spoon to lift them out and place them on paper towels to drain. While they’re still warm, give them a generous dusting of powdered sugar. Perfection!
Tips for Achieving Perfect Drunken Sweet Milk Empanaditas
Okay, so you’ve got the recipe, but a few little tricks can really make your Drunken Sweet Milk Empanaditas absolutely shine! It’s all about those small details that make a big difference.
Dough Handling for Flaky Empanaditas
When you’re working with the dough, keep it cold! If it starts to feel soft or sticky, just pop it back in the fridge for a bit. This really helps ensure those lovely flaky layers when they fry up.
Frying Techniques for Golden Empanaditas
Don’t overcrowd your pan when frying! Seriously, this is a big one. Fry them in batches so the oil temperature stays nice and hot. This gives you that perfect golden-brown color and crispiness, instead of greasy little lumps.
Sweet Milk Filling Consistency
Make sure that sweet milk filling is *completely* cool before you start assembling. If it’s still warm, it can make the dough gummy and might even cause your empanaditas to leak while frying. Patience is key here!
Frequently Asked Questions About Drunken Sweet Milk Empanaditas
Got questions about these little bites of heaven? I totally get it! Making these Drunken Sweet Milk Empanaditas is super fun, but sometimes you just want a little extra info. Here are some things people often ask me:
Can I make the filling ahead of time for Drunken Sweet Milk Empanaditas?
Oh, absolutely! You can totally make that dreamy sweet milk filling a day or two in advance. Just let it cool completely, then pop it into an airtight container and keep it in the fridge. It makes assembly day so much quicker!
What kind of liqueur is best for Drunken Sweet Milk Empanaditas?
I love using rum or brandy because they have a nice warmth that complements the sweetness. But honestly, a good quality vanilla liqueur or even a touch of Kahlua would be amazing too! It’s all about what you like.
How can I prevent my Drunken Sweet Milk Empanaditas from leaking while frying?
The biggest thing is to make sure that filling is totally cool and not too runny. Also, really press those edges together when you seal them, and don’t overfill them! Using a fork to crimp the edges is my favorite way to get a good seal.
Serving and Storing Your Drunken Sweet Milk Empanaditas
These Drunken Sweet Milk Empanaditas are just pure deliciousness, and I love how they turn out every single time. They’re perfect for sharing, or honestly, just for yourself!
Delicious Serving Suggestions for Drunken Sweet Milk Empanaditas
My favorite way to serve these is right after they’ve cooled just enough so you don’t burn your fingers, still warm and dusted with powdered sugar. They’re also amazing with a little dollop of whipped cream or even a tiny drizzle of caramel sauce if you’re feeling extra fancy!
Proper Storage of Drunken Sweet Milk Empanaditas
If you happen to have any leftovers (which is rare in my house!), just let them cool completely. Then, store them in an airtight container at room temperature for a day or two. They’re best enjoyed fresh, but they still hold up pretty well!
Nutritional Estimate for Drunken Sweet Milk Empanaditas
Just a heads-up, these numbers are estimates, but they give you a good idea of what you’re getting with each delicious Drunken Sweet Milk Empanadita. Typically, one serving (which is usually one empanadita) has around 250 calories. You’re looking at about 12g of fat, 3g of protein, and roughly 30g of carbohydrates. It’s a sweet treat, for sure!
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Drunken Sweet Milk Empanaditas: 1 Flavor Bomb
- Total Time: 50 minutes
- Yield: 12-15 empanaditas 1x
- Diet: Vegetarian
Description
Drunken Sweet Milk Empanaditas are small, fried pastries filled with a creamy, sweet milk mixture, often infused with a hint of liqueur for an adult twist.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1 cup sweetened condensed milk
- 1/4 cup milk
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons rum or brandy (optional)
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- In a bowl, whisk together flour and salt. Cut in butter until mixture resembles coarse crumbs.
- Gradually add ice water, mixing until dough just comes together. Do not overmix.
- Shape dough into a disc, wrap in plastic, and chill for at least 30 minutes.
- In a saucepan, combine condensed milk, milk, and cornstarch. Cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in vanilla extract and rum/brandy, if using. Let the filling cool completely.
- Roll out chilled dough to about 1/8-inch thickness. Cut out 3-inch circles.
- Place a teaspoon of filling onto one half of each dough circle. Fold the other half over, pressing edges to seal. Crimp edges with a fork.
- Heat vegetable oil in a deep skillet over medium-high heat to 350°F (175°C).
- Fry empanaditas in batches until golden brown, about 3-4 minutes per side.
- Drain on paper towels and dust with powdered sugar while still warm.
Notes
- Ensure the filling is completely cool before assembling the empanaditas to prevent the dough from becoming gummy.
- Do not overcrowd the skillet when frying; this will lower the oil temperature and result in greasy empanaditas.
- For a crisper pastry, ensure the dough is well-chilled before cutting and filling.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanadita
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Drunken Sweet Milk Empanaditas, sweet fried pastries, milk filling, rum empanadas, dessert empanadas, sweet empanaditas