1. Preheat oven to 400 degrees.

2. Grease a baking sheet or cover it with parchment paper.

3. In a small bowl, make an egg wash by beating one egg with a tablespoon of water. Set aside.

4. Coarsely chop 1/4 cup hazelnuts and toast them in a dry skillet over medium heat until fragrant. Set aside.

5. Roll out a sheet of puff pastry until it is 1/8 inch thick. Cut it into 4 inch squares.

6. Place 1 tablespoon of cold Shootflying Hill dessert sauce near the bottom corner of each square. Sprinkle it with hazelnuts.

7. Brush egg wash onto the edges of the square. Then fold one corner over to the opposite corner to form a triangle. Push all the air out and seal the edges with the tines of a fork.

8. Brush empanadas with egg wash and sprinkle them with sugar. 

9. Bake 12-15 minutes or until golden brown.

Makes 8 empanadas