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Empada Doce

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Empada Doce

Empada Doce, a beloved Brazilian pastry, finds its roots in the bustling padarias where it's crafted with an intuitive touch. In these bakeries, salt is judged by hand, and butter flows generously, creating a pastry rich in tradition and flavor. This home version captures the essence of those cherished recipes, bringing the spirit of the padaria into your kitchen. Though traditionally baked for sharing, it's a treat that fits any occasion, from an afternoon coffee to a special gathering.

Biting into an Empada Doce is a journey through layers of buttery, flaky pastry that give way to a sweet, luscious guava paste center. The crust is tender yet holds its form, contrasting beautifully with the smooth, fruity filling. This delightful pastry is best enjoyed warm, allowing the flavors to meld together, creating a comforting bite that whispers of home and tradition.

Ingredients

  • 250 gflour
  • 100 gbutter
  • guava pastefor filling
  • 1egg yolk

Method

  1. Start by bringing the butter to room temperature. This will make it easier to incorporate into the flour, resulting in a smooth dough. You can leave the butter out on the counter for about 30 minutes until it feels soft to the touch but not melted.
  2. In a large mixing bowl, combine 250 g of flour with the softened 100 g of butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. This step ensures that the butter is evenly distributed, which will give the dough a tender, flaky texture.
  3. Add the egg yolk to the flour and butter mixture. Mix gently with your hands until the dough comes together. If the dough feels too dry, add a teaspoon of cold water at a time until it holds together without cracking.
  4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out later. It also helps the butter firm up, which will contribute to the flaky texture of the crust.
  5. Preheat your oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to about 3 mm thickness. Cut circles slightly larger than your tartlet molds, and gently press the dough into the molds, trimming any excess from the edges.
  6. Fill each tartlet with a small piece of guava paste, about the size of a teaspoon. The guava paste should sit comfortably in the center of the dough without overflowing. This will provide a sweet and fruity contrast to the buttery crust.
  7. Place the filled tartlets on a baking sheet and bake in the preheated oven. Bake until the crust is golden brown and the guava paste is slightly bubbly, which should take about 15-20 minutes. The aroma of the baking pastry and guava will fill your kitchen, signaling they are ready.
  8. Remove the empadas from the oven and let them cool slightly in the molds. Serve warm or at room temperature, allowing the flavors to meld and the crust to set fully. These sweet empadas are perfect for sharing, embodying the spirit of Brazilian hospitality.
Cover of Authentic Brazilian Cuisine
From the cookbook

Authentic Brazilian Cuisine

This recipe is from Authentic Brazilian Cuisine by Yassine Sbiti — the Brazilian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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