Chocolate and Pistachio Turnovers with Cardamom Powdered Sugar
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Ingredients & Equipment
What we send
- 2 tablespoonspistachios
- 1 cupmilk chocolate chips
- 1/4 teaspoonground cardamom
- 8empanada doughs
- 2 packetsunsalted butter
- 1 tablespoonpowdered sugar
- 1parchment paper
What You’ll Need
- baking sheet
- fine-mesh sieve (optional)
- Tree Nuts
Preheat oven to 450°F. Line a baking sheet with parchment paper for Step 4. Roughly chop pistachios. Roughly chop milk chocolate chips.
Make chocolate-pistachio filling
In a medium bowl, stir together pistachios, milk chocolate, and half of cardamom to combine for the next step.
Halve empanada doughs. Working 1 at a time, fold each dough in half crosswise to create a triangle, then pinch and crimp straight edge closed to seal (leave remaining edge open to resemble a pocket). Spoon 1 tablespoon chocolate-pistachio filling into each, then pinch remaining edges closed to seal turnovers.
Unwrap butter and place in a small heatproof bowl. Microwave in 10-second intervals until completely melted. Arrange turnovers in a single layer on prepared baking sheet, spacing apart. Brush tops with melted butter. Bake until golden brown, 11-13 minutes, then let cool slightly, 5-10 minutes.
While turnovers bake, in a small bowl, stir together powdered sugar and remaining cardamom. Use remaining downtime to enjoy the sweet smells filling up your kitchen. Once turnovers have cooled slightly, transfer cardamom powdered sugar to a fine-mesh sieve and sift over turnovers, lightly tapping the sides of the sieve. Alternatively, using a spoon, dust turnovers with cardamom powdered sugar.
Divide chocolate and pistachio turnovers among serving plates. Enjoy!