Chilean Dobladitas
These Chilean dobladitas, or rolled pastries, are a delightful play on traditional empanadas,flaky and buttery with a sweet golden crust that's perfect for snacking or as a light side. The key to their success lies in the lamination technique where layers of dough are folded and re-folded, creating an explosion of flavor with each bite.
Instructions
Preheat the oven to 450 degrees F (230 degrees C).
Grease a baking sheet.
Whisk flour, 1 cup melted butter, milk, baking powder, and salt together in a bowl until begins to pull together.
Turn dough out onto a lightly floured surface; knead until smooth and elastic.
Roll dough out to ⅛-inch thickness; cut into 8-inch circles.
Brush circles with remaining 3 tablespoons melted butter.
Fold each circle in half, then fold in half again to form triangles.
Press firmly to seal the layers; place on the prepared baking sheet.
Bake in the preheated oven until golden brown, about 15 minutes.
Serve warm.
Make it personal.
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