Empanadas de Manjar
Empanadas de manjar, or manjar empanadas is a sweet version of a Mexican classic, originating in Veracruz. Check out the recipe below!
Servings: 20 Empanadas
Calories: 337kcal
Ingredients
For the Manjar
- 1 Cup Rice
- 1 Can Evaporated Milk 8 oz
- 2 Cups Whole Milk
- 1 Cup Sweetened Condensed Milk
- 2 tbsp sugar
- 1 liter water
- 1 cinnamon stick
- 1 tsp vanilla extract
- 100 grams raisins optional
- 1 tsp ground cinnamon
For the Empanadas de Manjar
- 4 cups flour
- 6 tbsp sugar
- 6 tbsp olive oil
- 2 tbsp powdered milk optional
- 1/2 tsp salt
- 1 cup warm water
- 1/2 cup canola oil
- 2 cups Manjar from previous steps
Instructions
For the Manjar
- Rince the rice first, and add it to a large bowl of water and the cinnamon stick for at least 3 hours and let it soak.
- When the rice is softened, blend it in the blender with half of the water that you used to soak it and the cinnamon. Next, add the rest of the soaking water to a large pot with a small piece of cinnamon stick and let it boil before lower the heat and letting it simmer.
- Add the blended rice mixture to the pot a little bit at a time, stirring constantly so it doesn't stick to the pot. When it starts to thicken slightly, add the whole milk and stir for about five minutes. Add the evaporated milk and condensed milk and the sugar and continue stirring. If you are using raisins, you can add those at this point also.
- Let it cook for about 5 more minutes and set aside to use in the next part of the recipe.
For the Empanadas
- Add the flour to a large bowl or baking dish and make a large hole in the middle (like a volcano). In the center, add the sugar, salt, powdered milk, and olive oil. Add the water a litle bit at a time as you slowly mix the ingredients together until it reaches a smooth and pliable texture. You will know it is done when it doesn't stick to your hands anymore.
- Add the dough to a bowl that is coated in a small amount of oil and cover with plastic wrap or a towel and let it rest for about an hour.
- Remove the dough from the bowl at this point and knead it for a few seconds and then stretch it out into a tube shape and cut it into equal portions before rolling each portion into a ball shape.
- On a floured surface, using a rolling pin, flatten each ball into a thin tortilla. Add the manjar to the center and fold in half. Close the empanada by lightly pressing down on the joined edges, making sure that it is sealed well so they do not open when you fry them.
- Fry each empanada in a frying pan with oil for about two minutes each. Remove and place on a paper towel, sprinkling sugar over the top. Serve warm with hot chocolate!
Nutrition
Serving: 1Empanada | Calories: 337kcal | Carbohydrates: 47g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 114mg | Potassium: 237mg | Fiber: 1g | Sugar: 16g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 1mg
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