Dessert Empanadas with Homemade Nutella
Pastel Panggang Isi Cokelat
Ingredients
Vegan Nutella
- 3 bars of DF dark chocolate
- 1-2 heaping tbsp DF semisweet chocolate chips
- 3-4 heaping tbsp cashew butter
Empanada
- 3/4 c DF milk
- 1/2 tbsp vegan margarine
- 1/2 tbsp sugar
- 1 tsp active dry yeast
- 1 1/2 c flour
- 1 tbsp each sugar icing sugar and purple yam powder (purple yam powder is optional)
Instructions
- Place everything into a bowl
- Microwave in 30 seconds intervals, stir each time, until the consistency of soft Nutella
Empanada
- Heat milk in microwave for 40 seconds
- Stir in margarine to melt
- Stir in sugar, followed with yeast
- Let stand for 5 mins until bubbly
- In a separate bowl, mix flour, sugar, icing sugar, and purple yam powder. Make a well in center
- Pour in activated yeast and knead
- Cover with cling wrap plastic and let rest in warm area for half H
- Roll dough and cut into circles
- Fill the circle with Notella and/or Notella plus caramel slices
- Seam to seal with fork
- Let stand in warm area for 20 mins
- Preheat oven to 350 F bake empanadas for 20 mins
- Cool on rack a bit
- Serve immediately (so good still warm with oozing filling) or serve topped with ice cream of your choice.