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.