raspberry empanada with nutella®

Tortillas / Empanadas

Yields: 12 (6 servings)
Portion: 2 empanadas



  • 540 ml all-purpose flour
  • 18 g salt
  • 60 ml butter
  • 60 ml cream cheese
  • 18 g baking powder
  • 18 g Sugar
  • 80 ml cold water
  • 1 egg
  • 240 ml fresh raspberries
  • 170 g Nutella®
  • 56 g melted butter




Add butter, sugar, egg and cream cheese into mixer with a paddle and mix until smooth.

Scrap bowl down then add flour, salt and baking powder.

Mix together while slowly adding cold water until incorporated.

Let dough stand for 1 hour refrigerated before rolling out.

Lightly dust the cutting board with flour and roll dough to 6 mm thickness and cut into 6 cm circles.

Place 9 g raspberries on one half side of the circle and fold dough in half.

Crimp with a fork to seal the dough. Brush with melted butter and bake at 180°C for 20-25 minutes until golden brown.

Serve with 28 g of Nutella® for dipping.