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Dulce De Leche Pastry Pockets Recipe

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These Dulce De Leche Pastry Pockets are a decadent treat featuring a rich cocoa pastry filled with thick dulce de leche. Baked until golden and topped with a luscious cream cheese and dulce de leche frosting, finished with a sprinkle of flaky sea salt for a perfect balance of sweet and savory.

Ingredients

Scale

Pastry Dough

  • 2 cups all-purpose flour, plus more for surface
  • 1/4 cup cocoa powder
  • 1/4 cup plus 2 tablespoons powdered sugar
  • 1/4 teaspoon kosher salt
  • 1 cup (2 sticks) cold butter, cut into 1/2″ pieces
  • 1/4 cup plus 2 tablespoons ice water

Filling

  • 3/4 cup plus 2 tablespoons thick dulce de leche, chilled

Egg Wash

  • Egg wash (beaten egg, quantity as needed for brushing)

Topping

  • 3 tablespoons cream cheese, softened
  • 3 tablespoons powdered sugar
  • 1 to 2 tablespoons heavy cream
  • Flaky sea salt, for sprinkling

Instructions

  1. Make pastry: In a food processor, combine 2 cups flour, cocoa powder, powdered sugar, and salt, and pulse until combined. Add cold butter and pulse until the mixture resembles small homogeneous crumbs but does not form a cohesive dough yet. Gradually add 1/4 cup ice water and pulse until the dough can be easily pressed together, adding more water 1 tablespoon at a time if necessary, achieving a Play-Doh-like texture.
  2. Chill dough: Transfer the dough onto a piece of plastic wrap, flatten it into a rectangle, and cover completely. Refrigerate for 30 minutes to firm up.
  3. Prepare dough for baking: Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper. On a generously floured surface, roll the chilled dough into a 10″ by 20″ rectangle, approximately 1/8″ thick. Cut the dough into thirds lengthwise, then cut each strip into 8 rectangles, totaling 24 pieces approximately 3 1/4″ by 2 1/2″ each.
  4. Assemble pastry pockets: Place 12 rectangles on the baking sheets and brush their edges with egg wash. Spoon 1 tablespoon of thick dulce de leche into the center of each. Top each with another rectangle, pressing the edges together, then seal with the tines of a fork all around. Brush the tops with egg wash to ensure a golden finish.
  5. Bake: Bake the assembled pockets until the pastry is fully cooked through and the bottoms are slightly golden, approximately 15 to 18 minutes. Remove from oven and allow to cool completely.
  6. Prepare topping: In a medium bowl, whisk together softened cream cheese, the remaining 2 tablespoons of dulce de leche, and powdered sugar until smooth. Add heavy cream gradually to achieve a desired creamy consistency suitable for spreading.
  7. Add topping and finish: Spread the prepared topping generously onto the cooled pastry pockets. Sprinkle with flaky sea salt to enhance flavor contrast and serve.

Notes

  • Ensure the butter is very cold to achieve a flaky pastry texture.
  • Adjust the amount of ice water carefully to avoid a sticky dough.
  • Use thick dulce de leche for the best filling consistency; you can chill it to firm it up if it is too runny.
  • Egg wash helps seal the pockets and gives them a beautiful golden finish.
  • Flaky sea salt adds a pleasant contrast to the sweet flavors and enhances overall taste.
  • These pastries are best enjoyed the same day but can be stored in an airtight container at room temperature for up to 2 days.

Keywords: dulce de leche pastry, cocoa pastry, baked pockets, cream cheese topping, Latin dessert, sweet pastry

Find it online: https://kitchenbyclara.com/dulce-de-leche-pastry-pockets-recipe/