Chocolate Dipped Peanut Butter Empanadas Recipes
CHOCOLATE PEANUT BUTTER EMAPANADAS
Steps:
- Preheat oven to 400 degrees F. In a food processor, lightly pulse together all the dry ingredients. Add the butter, cut into very small pieces, and pulse several times until pea-sized lumps of butter are apparent. With the processor running, add the water and continue running until just before the dough comes together (about 15 seconds). Turn out the dough onto a floured work surface and form into a disc; cover tightly and refrigerate for at least 1 hour.
- Filling: Melt the chocolate and butter on top of a double boiler until smooth. Stir in the remaining ingredients until uniform in color.
- On a floured surface, roll out dough 1/8-inch thick and cut out circles with a 4-inch round cookie cutter. Combine egg and water and brush circles with egg wash. Spoon the peanut butter mixture in the center of each round. Fold circle over 1 side to form a crescent shape and seal the edges firmly using your fingers. Using a floured fork, press the edges of the empanadas.
- Brush the empanadas with egg wash and immediately dust with confectioners' sugar using a flour sifter or a fine mesh strainer. Bake in a pre heated 400-degree F oven for 15 to 20 minutes or until golden brown.
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- Heat oven to 375°F. Let 1/2 roll of cookie dough stand at room temperature 10 minutes to soften. (Refrigerate 1/2 roll cookie dough for another use.) In large bowl, break up cookie dough. Add cream cheese; beat on medium speed with electric mixer until smooth. Set aside.
- Unroll 1 pie crust; roll into 12-inch round. Using 4-inch round cookie cutter, cut into 8 rounds, rerolling dough as necessary. Repeat with second and third crusts.
- Spoon scant 1 tablespoon cookie dough mixture on half of each round; flatten slightly. Bring dough over filling; press edges with fork to seal. Cut small slit on top of each empanada; place on ungreased cookie sheets. Brush tops with beaten egg.
- Bake 12 to 16 minutes or until golden brown. Cool 2 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
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- Heat oven to 375 degrees. Let ½ of the roll of cookie dough stand at room temperature for 10 minutes to soften. (Refrigerate the rest for another use.) In a large bowl, break up the cookie dough. Add the cream cheese and beat on medium speed with an electric mixer until smooth. Set aside.
- Unroll 1 pie crust and roll it out into a 12-inch round. Using a 4-inch round cookie cutter, cut the pie crust into 8 rounds, rerolling the dough as necessary. Repeat with the second and third crusts.
- Spoon a scant 1 tablespoon of the cookie dough mixture on 1/2 of each round and flatten slightly. Bring the dough over the filling and press the edges together with a fork to seal. Cut a small slit on the top of each empanada and place on ungreased cookie sheets. Brush the tops with the beaten egg.
- Bake for 12-16 minutes or until golden brown. Cool for 2 minutes and then remove from the cookie sheets to cooling racks. Cool completely, about 15 minutes.
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