- 540g all-purpose flour
- 18g salt
- 60g butter
- 60g cream cheese
- 18g baking powder
- 18g sugar
- 80 ml cold water
- 1 egg
- 240g fresh raspberries
- 170g nutella®
- 56g melted butter
Raspberry Empanada with nutella
Raspberry Empanada with nutella
90 min
These crispy pastries are filled with fresh raspberries, ready for dipping in nutella.
Ingredients
Method
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 28g of nutella® for dipping.
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