Mexican Chocolate Empanadas
July 7, 2016
An easy and (almost) authentic Mexican Dessert.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 6-8 servings
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.