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Mexican Chocolate Empanadas

July 7, 2016

An easy and (almost) authentic Mexican Dessert.

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 6-8 servings

Ingredients

1 jar Purveyors Kitchen Milk Chocolate Dessert Sauce

1 sheet frozen puff pastry or pie dough

Canola oil, for frying

Directions

1Place puff pastry sheet on floured surface and allow to come to room temperature.

2Once pliable, roll out dough until an 8x11 inch rectangle is achieved. It doesn't have to be exact.

3Cut out squares, about 4x4 inches in size. Place a small dollop of dessert sauce in the center. Fold over edges and crimp with fork.

4Fry each empanada in 375 degree canola oil a couple minutes each side. Drain and place over paper towels.

5Dust with powdered sugar and more Milk Chocolate Dessert Sauce.

Serve with a mug of Mexican Cocoa for a warm winter treat.

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