Filled with a creamy chocolate hazelnut spread, these nutella empanadas are sure to be a hit this holiday season!
Every year I make sweet empanadas during the holidays. Normally I stick with empanadas de cajeta or a dulce de leche filling, but this year I decided to switch things up and add some nutella empanadas to the plate.
And let me just say, these did not disappoint! My kids DEVOURED these along with the cajeta ones.
So if you’re looking to change up your usual holiday treats, definitely give this recipe a try.
How to make Nutella empanadas
It’s actually very simple. Start with our homemade sweet empanada dough recipe (it’s only 3 ingredients!) and form into small balls.
Flatten those balls using a tortilla press, add some Nutella in the center, seal & bake in your oven.
This recipe is not deep fried. I typically only deep fry savory empanadas, but that’s a completely different dough recipe.
How much Nutella should I put in the empanada?
It’s very important not to overfill your empanadas. Unlike the cajeta/dulce de leche filling, the Nutella doesn’t really expand much while cooking.
So basically, as long as you can fold your empanada dough over & seal it without any leaking out, you should be okay.
I don’t measure, but I would guess less than a tablespoon of filling. Here’s a video so you can see the amount more clearly.
How do I seal my Nutella empanada?
To seal the dough, simply fold your disc in half and use press a fork around the edge.
Alternatively, you could also do the pinch and fold over method for a more decorative touch.
I like to use a different seal to mark different fillings, making it easier to tell them apart once they are done.
- 8 oz cream cheese
- 3 sticks butter
- 3 1/2 cups flour
- cinnamon sugar for coating
- Mix room temperature cream cheese and butter until well combined.
- Add in flour and mix by hand.
- Form masa (empanada dough) into golf ball sized balls.
- One by one, flatten each ball using a tortilla press and add your Nutella to the center.
- Fold your disc in half and seal using the fork method.
- Bake at 350 degrees for 30 minutes.
- While still warm, dip each sweet empanadas into cinnamon sugar mixture to coat.
Trust the process when mixing by hand, the dough will come together WITHOUT any additional liquid.
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