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Empolvado: photo of the dish
Illustrative photo: Chofaska — CC BY-SA 4.0, Wikimedia Commons
Snacks & baking

Empolvado

The empolvado is a small Chilean pastry filled with milk jam and coated in icing sugar, which gives it its powdered look. It is a classic of afternoon snacks and family celebrations in Chile.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Mix the flour, baking powder, salt and sugar in a bowl.
  2. Rub the cold butter cut into cubes until the mixture is sandy.
  3. Add the egg and knead quickly into a smooth dough. Cover and chill for 20 minutes.
  4. Preheat the oven to 180 °C and line a baking tray with baking paper.
  5. Shape small balls of dough about the size of a walnut and press a little hollow into the centre with your thumb.
  6. Fill each hollow with half a spoonful of milk jam, then close up the dough and roll it into a ball.
  7. Place them on the tray and bake for 12 minutes, until golden.
  8. Let cool, then roll them in icing sugar to coat them in a fine powdery layer.

Variations and tips

Cocoa version. Replace 15 g of flour with unsweetened cocoa and roll the empolvados in a mix of icing sugar and cocoa.

With what's available here. Replace the milk jam with shop-bought dulce de leche.

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Original Ecomely recipe.