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Flaky pastry turnovers filled with sweet cream are a delicate Mexican bakery treat. This family-friendly dessert is a crispy, creamy, indulgent confection for any occasion.
In a large bowl, combine flour, salt, and sugar. Cut in cold butter until the mixture resembles coarse crumbs.
Add sour cream and mix gently with a spatula. Knead briefly on a floured surface until a soft dough forms. Chill for 30 minutes.
For the cream filling: In a saucepan over medium heat, whisk together milk, sugar, cornstarch, and egg until smooth. Stir constantly until thickened, about 2–3 minutes. Remove from heat, then stir in vanilla. Let cool to room temperature.
Roll dough out to 1/8-inch thickness. Cut into 4-inch circles. Place 1 tablespoon of cream filling on each circle, fold over, and press edges firmly with a fork.
Arrange empanadas on a parchment-lined baking sheet. Bake at 375°F (190°C) for 20–22 minutes until golden and flaky. Let cool slightly and dust with powdered sugar before serving.
