raspberry empanada with nutella®

Ethnic Inspired

40 minutes

Yields: 12 (6 servings)
Portion: 2 empanadas


  • 2 ¼ all-purpose flour
  • 1 tsp. salt
  • ¼ cup butter
  • ¼ cup cream cheese
  • 1 tbsp. baking powder
  • 1 tsp. Sugar
  • ⅓ cup cold water
  • 1 egg
  • 1 cup fresh raspberries
  • 6 oz. Nutella®
  • 2 oz. melted butter




Dough recipe:

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 ¼ inch thickness and cut into 2 ½ inch circles.

Place ½ tbsp. 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 350°F for 20-25 minutes until golden brown.

Serve with 1 oz. of Nutella® for dipping.