Name: Mexican Chocolate Hazelnut Empanadas
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 12 servings
Cuisine: Mexican-inspired cuisine
Ingredients: 200 g mexican chocolate (finely chopped); 100 g hazelnuts (toasted and finely chopped); 50 g sugar (granulated); 1 tsp cinnamon (ground); 0.25 tsp chili powder (or to taste); 2 tbsp butter (unsalted); 2 pcs empanada dough (rounds, thawed if frozen); 1 pcs egg (beaten); 1 tbsp water; cup sugar (granulated, for dusting (optional); null)

Warm, golden-brown empanadas filled with chocolate and hazelnut sit demurely on a rustic wooden board, dusted with powdered sugar for a touch of indulgence.

Delightful hand pies blending rich Mexican chocolate and toasted hazelnuts with warming spices, all wrapped in flaky pastry. These decadent treats offer deep cocoa notes, the satisfying crunch of nuts, and a subtle hint of cinnamon and chili for a unique dessert or snack. Perfect for lunchboxes or as an indulgent treat, their individual portions are easy to serve warm or at room temperature, optionally finished with a chocolate drizzle or powdered sugar.

Preparation time: 35 min
Cooking time: 25 min
Total time: 1 hr
Servings: 12

Instructions

Make the Filling

1Melt the butter in a small saucepan over low heat. Add the chopped Mexican chocolate and stir until smooth. Remove from heat.
2In a bowl, combine the melted chocolate mixture, toasted chopped hazelnuts, sugar, cinnamon, and chili powder. Stir well to combine.
3Allow the filling to cool slightly while you prepare the dough.

Assemble the Empanadas

1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2Lay out the empanada dough rounds. Spoon about 2 tablespoons of the chocolate-hazelnut filling onto one half of each dough round, leaving a border.
3Mix the beaten egg with 1 tablespoon of water to create an egg wash. Brush the edges of the dough with the egg wash.
4Fold the other half of the dough over the filling to create a semicircle. Crimp the edges firmly with a fork to seal.
5Place the assembled empanadas on the prepared baking sheet.
6Brush the tops of the empanadas with the remaining egg wash.
7Cut small slits in the top of each empanada to allow steam to escape.

Bake and Serve

1Bake for 20-25 minutes, or until the empanadas are golden brown and the pastry is cooked through.
2Remove from oven and let cool on the baking sheet for a few minutes. If desired, sprinkle with granulated sugar while still warm.
3Serve warm or at room temperature. These empanadas are perfect for a unique dessert or a special snack.

Instructions

Make the Filling

1Melt the butter in a small saucepan over low heat. Add the chopped Mexican chocolate and stir until smooth. Remove from heat.
2In a bowl, combine the melted chocolate mixture, toasted chopped hazelnuts, sugar, cinnamon, and chili powder. Stir well to combine.
3Allow the filling to cool slightly while you prepare the dough.

Assemble the Empanadas

1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2Lay out the empanada dough rounds. Spoon about 2 tablespoons of the chocolate-hazelnut filling onto one half of each dough round, leaving a border.
3Mix the beaten egg with 1 tablespoon of water to create an egg wash. Brush the edges of the dough with the egg wash.
4Fold the other half of the dough over the filling to create a semicircle. Crimp the edges firmly with a fork to seal.
5Place the assembled empanadas on the prepared baking sheet.
6Brush the tops of the empanadas with the remaining egg wash.
7Cut small slits in the top of each empanada to allow steam to escape.

Bake and Serve

1Bake for 20-25 minutes, or until the empanadas are golden brown and the pastry is cooked through.
2Remove from oven and let cool on the baking sheet for a few minutes. If desired, sprinkle with granulated sugar while still warm.
3Serve warm or at room temperature. These empanadas are perfect for a unique dessert or a special snack.

Nutrition Information

Calories: 350 kcal
Protein: 5 g
Fat: 18 g
Carbs: 42 g

Nutrient	Per serving
Calories	350 kcal
Protein	5 g
Fat	18 g
Carbs	42 g

Tips

Toast hazelnuts in a dry skillet over medium heat until fragrant for a deeper flavor profile.
Ensure empanada edges are well sealed to prevent the filling from leaking during baking.
Dust with powdered sugar or drizzle with a simple chocolate ganache for an extra touch of decadence.