Chocolate Hazelnut Empanadas (Dessert)

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Unroll the pie crusts on a lightly floured surface. Use a round cookie cutter (approximately 4-inch diameter) or a knife to cut out circles. You should be able to get about 6 circles per crust.

Place a teaspoon of chocolate hazelnut spread in the center of each circle.

Fold the dough over to form a half-moon shape, enclosing the filling. Press the edges together firmly with a fork to seal.

In a small bowl, whisk together the egg and water to create an egg wash.

Brush the tops of the empanadas with the egg wash.

Place the empanadas on the prepared baking sheet.

Bake for 15-20 minutes, or until golden brown.

Let the empanadas cool slightly on the baking sheet before transferring them to a wire rack.

Once cooled, dust generously with powdered sugar.