Nutella frangipane empanadas

Nutella frangipane empanadas

Nutella frangipane empanadas

45 minutes

Grocery List via Instacart Instacart
Details
  • Serving Size:   6
  • Vegetarian:   True
  • Weight Watchers:   28 Points
Cuisine
  • Spanish
  • European
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 1 1/2 stick butter
  • 1 1/2 tbsp corn flour/corn starch
  • 1 egg
  • 1 egg yolk
  • 2 eggs
  • 1 1/4 cup all-purpose flour
  • 1/3 cup ground hazelnuts
  • 1 1/4 cup ground hazelnuts
  • 1/3 cup icing/confectioner's sugar
  • 1 teaspoon milk
  • 1/2 cup Nutella
  • A pinch of salt
Instructions

Prepare the empanada dough: in a bowl, sift the flour and corn flour. In a separate bowl, sift the sugar and hazelnuts. Using your hands or in a food processor, rub the flour and 1 stick butter together until you get a sand-like texture.

Combine with the sugar and hazelnuts. Once incorporated, crack the egg and mix until the dough comes together. Tip the dough onto a piece of Clingfilm, shape into a flat disk, cover and refrigerate for at least 1 hour.Prepare the frangipane filling: in a small saucepan over medium-low heat, melt 1/2 stick butter and Nutella together, stirring often so the Nutella doesnt burn and stick to the bottom of the pan. In a bowl, beat the eggs, then fold in the ground hazelnuts.

Add to the Nutella mixture, stir well to combine and set aside to cool.Preheat your oven to 180C/350F.Take the dough out of the fridge and allow it to soften for a few minutes.

Put the dough between two pieces of baking paper and carefully roll it out to about 0.3cm/ 1/8in thickness.Using a 12cm/6in cookie cutter or bowl, cut 6 to 8 circles into the dough.Put about 1 tsp filling in the centre of each disk (you will have more filling than you need). Dampen the edges of each circle with a little water and close them in half-moon-shaped parcels.Seal each parcel by pressing a fork lightly around the outer edge.Line the empanadas on a baking paper-lined baking sheet.Beat the egg yolk and milk and brush over the empanadas.

Bake for about 30-minutes, or until golden.Allow to cool for 10 minutes.Find more recipes on my blog http://alalemon.com

AI Assistance 
Personal Notes 
Personal Tags 

Tags easily organize this recipes in your Preferences

Comments

Suggested Recipes

Choco Coco Loco Empanada Dessert
Choco Coco Loco Empanada Dessert

If you have roughly 45 minutes to spend in the kitchen, Choco Coco Loco Empanada Dessert might

45 minutes
Argentine-Style Empanadas
Argentine-Style Empanadas

If you want to add more European recipes to your recipe box, Argentine-Style Empanadas might be

45 minutes