Spanish · antipasti

Nutella frangipane empanadas

Name: Nutella frangipane empanadas
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1 1/2 stick butter; 1 1/2 tbsp corn flour/corn starch; 1 egg; 1 egg yolk; 2 eggs; 1 1/4 cup all-purpose flour; 1/3 cup ground hazelnuts; 1 1/4 cup ground hazelnuts; 1/3 cup icing/confectioner's sugar; 1 teaspoon milk; 1/2 cup Nutella; A pinch of salt

“Nutella frangipane empanadas takes approximately 45 minutes from beginning to end. For 74 cents per serving, you get a hor d'oeuvre that serves 6. One portion of this dish contains approximately 12g of protein, 51g of fat, and a total of 694 calories. Only a few people made this recipe, and 1 would say it hit the spot. It is brought to you by Foodista. It is a good option if you're following a lacto ovo vegetarian diet. It is a very reasonably priced recipe for fans of European food. If you have salt, milk, nutella, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 30%, which is not so tremendous. Similar recipes are Empanadas de Pollo (Fried Bolivian Chicken Empanadas), Turkey and Mashed Potato Empanadas - Empanadas De Pavo, and Empanadas de Pipián (Empanadas Filled with Peanuts and Potatoes).”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Butter1.5 stalk
Corn flour/corn starch1.5 tbsp
Egg1
Egg yolk1
Eggs2
Flour1.3 cups
Ground hazelnuts⅓ cup
Ground hazelnuts1.3 cups
Icing/confectioner's sugar⅓ cup
Milk1 tsp
Nutella½ cup
Salt1 pinch

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 45 min

1
Prepare the empanada dough: in a bowl, sift the flour and corn flour. In a separate bowl, sift the sugar and hazelnuts. Using your hands or in a food processor, rub the flour and 1 stick butter together until you get a sand-like texture.
2
Combine with the sugar and hazelnuts. Once incorporated, crack the egg and mix until the dough comes together. Tip the dough onto a piece of Clingfilm, shape into a flat disk, cover and refrigerate for at least 1 hour.Prepare the frangipane filling: in a small saucepan over medium-low heat, melt 1/2 stick butter and Nutella together, stirring often so the Nutella doesnt burn and stick to the bottom of the pan. In a bowl, beat the eggs, then fold in the ground hazelnuts.
3
Add to the Nutella mixture, stir well to combine and set aside to cool.Preheat your oven to 180C/350F.Take the dough out of the fridge and allow it to soften for a few minutes.

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