Manjar Empanadas

Name: Manjar Empanadas
Ingredients: For the dough:; 1 1/8 lbs all-purpose flour (about 500 grams); 1/2 cup sugar (about 100 grams); 2 eggs; 1 teaspoon salt; 2 tablespoons oil; 2 tablespoons vanilla extract; Ground cinnamon; 1 cup warm water (about 240 ml); Extra flour; For the manjar filling:; 1/2 cup rice, well rinsed (about 100 grams); 1/2 cup rice flour dissolved in 1/2 cup water (about 60 grams rice flour + 120 ml water); 2 cups milk (about 500 ml); 1 cup evaporated milk (about 240 ml); 1 cinnamon stick; 2 teaspoons vanilla extract; Sugar, to taste

Aby Rangel @LaRangeloficial

Veracruz, México

This is a traditional dessert from Veracruz, and it's delicious. The preparation takes a bit of time, but I promise it's worth it!

Aby Rangel @LaRangeloficial

Veracruz, México

This is a traditional dessert from Veracruz, and it's delicious. The preparation takes a bit of time, but I promise it's worth it!

Saved

Ingredients

For the dough:
1 1/8 lbsall-purpose flour (about 500 grams)
1/2 cupsugar (about 100 grams)
2eggs
1 teaspoonsalt
2 tablespoonsoil
2 tablespoonsvanilla extract
Ground cinnamon
1 cupwarm water (about 240 ml)
Extra flour
For the manjar filling:
1/2 cuprice, well rinsed (about 100 grams)
1/2 cuprice flour dissolved in 1/2 cup water (about 60 grams rice flour + 120 ml water)
2 cupsmilk (about 500 ml)
1 cupevaporated milk (about 240 ml)
1cinnamon stick
2 teaspoonsvanilla extract
Sugar, to taste

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Steps

1

For the dough: Place the flour in a bowl and make a well in the center. Add the sugar, salt, eggs, ground cinnamon, oil, and vanilla extract to the well. Start mixing everything together. The dough will be very sticky at first, so gradually add the warm water as you mix until everything is well combined.
2

Mix all the ingredients well. If the dough is still a bit sticky after mixing, add a little more flour until you get a soft, elastic playdough-like consistency.
3

Knead the dough very well, practically slapping it against the surface and stretching it for about 10 minutes. The dough should be soft.
4

Place the dough in a bowl, cover it with a clean cloth, and let it rest while you make the manjar filling.
5

To make the manjar filling: In a pot, add the milk, evaporated milk, cinnamon stick, vanilla extract, and sugar to taste. Heat over medium heat. When it starts to boil, add the well-rinsed rice and cook for 25 minutes, stirring occasionally so it doesn't stick.
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After that time, check that the rice is soft. Once it is, slowly add the rice flour dissolved in water to the milk mixture, stirring constantly (this is very important). The mixture will start to thicken, and you want a consistency similar to mashed potatoes. If it gets too thick, add a little more milk until it softens.
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Let the filling cool.
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To assemble the empanadas: Sprinkle some extra flour on a surface. Take a piece of dough about the size of a golf ball, roll it into a ball, and flatten it with a rolling pin (if it sticks, dust with flour). Roll it out as thin as you can, like a tortilla (don't worry if it's not perfectly round).
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Place a tablespoon of the manjar filling in the center, fold the dough over, and press the edges together. Seal the edges with a fork.
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Pour enough oil into a skillet for frying. When the oil is hot, fry the empanadas. When you add the empanada to the skillet, spoon hot oil over the top so it puffs up and cooks evenly.
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Remove the empanada and place it on paper towels. Immediately sprinkle with a mixture of sugar and cinnamon. Let cool slightly and enjoy!
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