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Dulce de Leche Half-Moons

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Dulce de Leche Half-Moons

Dulce de Leche Half-Moons

amanda

Equipment

  • Stand Mixer

  • Food Processor

  • Spatula

  • Whisk

  • Pastry Rolling Pin

  • Silicone Baking Mat

  • Cooling Rack

  • Springform Pan

  • Piping Bag (for filling)

  • Double Boiler

  • Digital Kitchen Scale

  • Measuring Cups

  • Oven

Ingredients

  • 1/2 cup raw green (hulled) pumpkin seeds

  • Powdered water-soluble food colorings in assorted colors

  • 5 teaspoon water, divided

  • 50 (70-mm) Back-Oblaten (German round edible wafer papers; about 2 3/4-inch)

  • 1 cup dulce de leche, cajeta, or arequipe

Instructions

1

Instruction 1

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.
2

Instruction 2

Stir 1/4 teaspoon colored powder into 1 teaspoon water in a small bowl until dissolved.
3

Instruction 3

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.
4

Instruction 4

Meanwhile, paint remaining wafers with remaining colors, 1 color at a time. Make more confections in same manner.
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