Chocolate empanadas

Description

For the sweet tooth want to offer a sweet option of chocolate empanada dough stuffed with boiled condensed milk. You can buy in the store ready, but I always make it myself. Buy a can of condensed milk of good quality, put it in a pot, pour water, bring to a boil and cook on very low heat for 2 hours. Empanadas turn out very sweet, but vkusneishee! Help yourself!

Ingredients

Flour

3 cup
Cocoa powder

0.75 cup
Brown sugar

0.5 cup
Salt

1 pinch
Cinnamon

1 tsp
Butter

225 g
Chicken egg

2 piece
Water

6 Tbsp
Condensed milk

1 can

Cooking

Place all the dry ingredients (flour, sugar, cocoa powder, cinnamon and salt) in a food processor and mix well. Add diced chilled butter.

Beat until coarse crumbs.

Add the eggs and 4 tablespoons water (milk, coffee), to interfere, until it forms a ball of dough. If necessary, add additional liquid one tablespoon.

To shift the chocolate dough from the food processor on a floured surface and knead it a couple of times. Flatten the dough into two disks, wrap in plastic wrap and put into the refrigerator for at least 30 minutes or longer.

On a lightly floured surface, roll the dough into a thin layer.

Cut out the circles for the empanadas using a round cutter or small Cup.

Placed in the center of each circle spoon the stuffing. If desired, boiled condensed milk, you can add chopped nuts. Fold the circle in half and carefully stung the edge with your fingers, then press down with fork prongs to seal the edges more. You can lightly grease the edges with egg.

Put empanadas on a baking sheet, shot with parchment paper and greased. It is desirable to cool in the refrigerator or in another cool place for 30 minutes.

Lubricate the empanadas with egg and sprinkle a small kollichestvom sugar (I sprinkled cane sugar Demerara TM Mistral). Bake the empanadas in a pre-heated oven at 180 degrees for 15-20 minutes. The exact time depends on your oven and the size of the empanadas.