Chocolate-Caramel Crescent Sopapillas

Directions

• 1

  In deep fat fryer or heavy saucepan, heat oil to 325ºF. In small bowl, mix chocolate hazelnut spread and caramel; set aside.
• 2

  Separate dough into 4 rectangles. Working with 1 rectangle at a time, press to seal diagonal seam on both sides. Cut rectangle into 2 squares, then cut each square diagonally into 2 triangles.
• 3

  Place rounded teaspoon of filling in center of triangle half; moisten edges with water. Top with matching triangle half, and pinch edges to seal while working air out of filling pocket. Place in refrigerator, and repeat with remaining dough.
• 4

  Working in batches, fry sopapillas 3 minutes, turning several times for even browning. Drain on paper towels; sprinkle with powdered sugar.