25-Minute Conchas—Mexican Sweet Bread
Buttery, flaky pastry shells topped with crispy-sweet topping—no yeast fermentation needed. Uses puff pastry for speed while keeping the iconic shell shape and dulce de leche flavor.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 5g
Ingredients
- ¾ cup all-purpose flour
- 4 tbsp cold butter
- 3 tbsp granulated sugar
- 1 whole egg yolk
- ½ tsp vanilla extract
- ½ cup dulce de leche
- 1 sheet (9 oz) puff pastry sheets (thawed)
Instructions
- 1
Mix flour, sugar, and 2 tbsp cold butter (diced) with your fingers until it looks like coarse breadcrumbs.
- 2
Stir in egg yolk and vanilla until the mixture clumps into a shaggy dough. Refrigerate.
- 3
Lay puff pastry on a sheet pan. Score 4 (3-inch) shell shapes with a knife, cutting halfway through but not separating.
- 4
Spoon 2 tbsp dulce de leche into the center of each scored shell.
- 5
Crumble the chilled topping mixture evenly over each concha. Bake at 400°F for 12 minutes until pastry puffs and topping browns.
- 6
Cool for 2 minutes on the pan, then transfer to a wire rack. Serve warm.
Tools you’ll need
- medium bowl
- sheet pan
- parchment paper
- sharp knife
- spoon
- fork
- wire cooling rack
- oven
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