Ingredients
- Empanadas:
- 1 cup Dulce De Leche or caramel topping
- 2 sheets puff pastry or shortcrust pastry
- 1 egg white, whisked
- 1 tablespoon butter, melted
- Cinnamon Sugar:
- 3 tablespoons granulated sugar
- 1 teaspoons ground cinnamon
- Mexican Chocolate Dipping Sauce:
- 3.5 oz dark chocolate, roughly chopped/broken
- 4 tablespoons whole milk
- 1/4 teaspoon ancho chili powder
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 tablespoon chocolate hazelnut spread
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