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Peanut Butter and Chocolate Mini Empanadas
Take your taste buds to a sweet and nutty ride with this scrumptious Peanut Butter and Chocolate Mini Empanadas. The perfect snack or dessert!
Course Dessert
Cuisine American
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Total Time 20 minutes minutes
Servings 18 servings
Calories 247kcal
- 2 sheets of puff pastry, thawed
- Flour for dusting
- 1/2 cup milk
- 1 cup Reese’s Spreads
- 1 cup strawberries, sliced
- Confectioner's sugar for sprinkling (optional)
Preheat oven to 375º F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
Lightly sprinkle work surface with flour. Roll out the puff pastry carefully. Poke the dough all over with a fork.
Using a cookie cutter cut 3-inch rounds from the puff pastry. I got about 10 rounds out of each sheet.
Brush the edges of the rounds of dough with milk.
Add a teaspoon of Reese’s Spreads in the middle of each round. Place a slice of strawberry on top of the spread.
Fold and crimp the edges of each pastry with a fork.
Transfer empanadas to the prepared baking sheet. Use a pastry brush to apply milk to the tops of the hand pies.
Bake for 15 - 20 minutes until golden brown and puffed.
Remove pan from oven and allow pies to cool for a few minutes before serving.
Sprinkle with some confectioner's sugar, if desired, and enjoy!
Calories: 247kcal | Carbohydrates: 24g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 78mg | Potassium: 106mg | Fiber: 1g | Sugar: 10g | Vitamin A: 13IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg