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Kisses Empanadas Recipe

Kisses Empanadas


  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon
  • CHOCOLATE ALMOND FILLING (recipe follows)
  • 1 package (15 oz.) refrigerated pie crusts , softened as directed on box
  • DIPPING SAUCE (recipe follows)


  1. Heat oven to 400°F. Stir together sugar and cinnamon in small bowl; set aside. Prepare CHOCOLATE ALMOND FILLING.

  2. Cut pie dough into 8 circles using 4-inch round cookie cutter or glass. Place 1 heaping tablespoon filling in center of each circle. Brush outer edge of one circle with egg white; fold in half to enclose filling. Press edges together lightly with fingers. Place on ungreased cookie sheet. Gently press edges together with tines of fork. Repeat procedure with remaining circles.

  3. Brush tops of empanadas with egg white; lightly sprinkle with cinnamon-sugar mixture.

  4. Bake 11 to 13 minutes or until light golden brown. Remove from cookie sheet to wire rack. Serve with DIPPING SAUCE. Makes 14 empanadas.

    2 egg whites
    1/4 cup sugar
    1/4 teaspoon salt
    1 tablespoon HERSHEY'S Cocoa
    1/8 teaspoon ground cinnamon
    1 tablespoon heavy cream
    3/4 cup coarsely chopped whole almonds
    30 HERSHEY'S KISSES Brand Milk Chocolates with Almonds or HERSHEY'S KISSES Brand Milk Chocolates, unwrapped and coarsely chopped.

    Beat egg whites in small bowl until foamy. Gradually add sugar and salt, beating until stiff peaks form. Stir in cocoa, cinnamon and heavy cream. Fold in almonds and chopped chocolates.

    4 (1.55 oz. each) HERSHEY'S Milk Chocolate Bars or 36 HERSHEY'S KISSES Brand Milk Chocolates
    1/2 cup whipping cream

    Remove wrappers from chocolates; place in small microwave-safe bowl, breaking bars into pieces. Add whipping cream. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.

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