Dulce de Leche Half-Moons
From the kitchen of CarlyCrispy pumpkin seed halves sandwich ribbons of dulce de leche between delicate, hand-painted wafer papers. These jewel-toned confections balance nutty crunch with that deep caramel sweetness, making them perfect for elegant entertaining or afternoon indulgence.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 11/2 cup raw green (hulled) pumpkin seeds
- 1Powdered water-soluble food colorings in assorted colors
- 15 teaspoon water, divided
- 150 (70-mm) Back-Oblaten (German round edible wafer papers; about 2 3/4-inch)
- 11 cup dulce de leche
- 1cajeta
- 1or arequipe
Instructions
Preheat oven to 350°F with rack in middle. 3Spread seeds in a 4-sided sheet pan and toast in oven until puffed and slightly golden (but not browned), 6 to 8 minutes. Cool completely on a plate.
Stir 1/4 teaspoon colored powder into 1 teaspoon water in a small bowl until dissolved.
Spread 10 wafers in 1 layer on a rack. Paint tops of wafers lightly with coloring using a pastry brush (for white wafers, brush with water). Let stand until pliable, 3 to 5 minutes (if too wet to lift, let stand until slightly drier). Invert wafers, then spoon a level teaspoon dulce de leche onto unpainted side of each. Fold each in half, pressing to spread dulce de leche just to edge. Insert 8 seeds halfway into _dulce de leche_dulce de leche is firm enough to hold seeds in place, 1 to 4 hours.
Meanwhile, paint remaining wafers with remaining colors, 1 color at a time. Make more confections in same manner.