raspberry empanada with nutella®
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
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.