Step 2

Make the dough: combine the flour, cocoa and salt in a large bowl. Add the cold butter in small pieces and rub into fine crumbs with your fingers. Add the egg and work into a dough, adding milk a tablespoon at a time if the dough is too dry. Wrap and chill for at least 30 minutes or overnight.

Step 3

Preheat the oven to 180°C. Line a baking sheet with parchment paper.

Step 4

Roll out the dough on a lightly floured surface until thin. Cut into 12cm circles using a cutter or small plate.

Step 5

Place 2–3 tsp dulce de leche in the centre of each circle. Brush the edges with milk, fold the circle in half and press the edges firmly with a fork to seal.

Step 6

Place on the prepared baking sheet and brush with egg wash. Bake for 20–25 minutes.

Step 7

Remove from the oven and immediately brush with the melted butter, then sprinkle generously with the cinnamon-sugar mix. Serve warm or at room temperature.