DULCE DE LECHE CHURRO EMPANADAS

1. Make the dairy free dulce de leche. In a large pot over medium heat, stir together the almondmilk, sugar, and baking soda. Bring to a boil, stirring occasionally.
2. Once the mixture is boiling consistently without foaming, reduce the heat and simmer uncovered for about 1-1.5 hours, stirring occasionally.
3. Once the mixture is a golden brown and has thickened, remove from heat and stir in the vanilla and cinnamon. Transfer to a glass to cool.
4. Preheat the oven to 450F. Line a baking sheet with parchment paper; set aside. 
5. Cut 5-6 circles from each pastry sheet and place on the prepared baking sheet.
6. Spoon ~2 tsp of the dairy free dulce de leche onto one side of each pastry circle.
7. Lightly brush the edges with the egg wash, fold over, and pinch the pastry at the edges. Fold them over and pinch again to create a seal.
8. Brush the tops with the egg wash and lightly pierce with a fork.
9. Bake at 350F for 20-25 minutes, or until golden and puffed up.
10. Allow to cool for about 5 minutes. Then, brush the tops with melted butter, and evenly coat in cinnamon sugar. 
11. To make the chocolate dipping sauce, melt the chocolate and almondmilk in a microwave-safe bowl at 30-second intervals, until melted.
12. Serve the empanadas warm with the chocolate dipping sauce.
Enjoy!