Chocolate Chimis Recipe

Dulces

1. 1

   In a large bowl, whisk together the flour, granulated sugar, salt, and baking powder.

2. 2

   Cut the cold butter into small cubes and add to the flour. Use your fingertips or a pastry blender to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.

3. 3

   Stir in the vanilla extract.

4. 4

   Add cold water gradually, mixing with a fork, just until the dough comes together. Do not overwork.

5. 5

   Gather dough into a disc, wrap in plastic, and refrigerate for 30 minutes.

6. 6

   Preheat a deep heavy skillet or a deep fryer with enough neutral oil to come about 2 inches (5 cm) up the sides. Heat to approximately 360°F (182°C).

7. 7

   Lightly flour a work surface and roll the dough to about 1/8 inch (3 mm) thickness. Cut into eight to ten rectangles around 6x4 inches.

8. 8

   Place 1–2 tablespoons of chocolate chips in the center of each rectangle.

9. 9

   Brush the edges with water and fold over to form a rectangle. Seal edges firmly by pressing with a fork to ensure the filling does not leak.

10. 10

    Carefully slip the chimis into the hot oil and fry in batches until golden brown and crisp, about 2–3 minutes per side.

11. 11

    Transfer to paper towels to drain. While still hot, mix the 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon and toss the chimis to coat evenly with the cinnamon-sugar.

12. 12

    Serve warm. Optional: dust with additional powdered sugar or drizzle with melted chocolate.