Ninfas Banana Empanadas Empanadas De Platanos Recipes

BANANA NUTELLA EMPANADAS ( EMPANADAS DE PLATANOS Y CHOCOLATE)

Steps:

• In small bowl, mix banana and Nutella until combined (it will thicken and become stiff).
• Set aside.
• Divide dough in half.
• Roll out each half to a 14 x 8-inch rectangle, 1/4-inch thick.
• Using square or round 3-inch cookie cutter, cut out 8 pieces per half.
• Place 1 heaping teaspoon Nutella-banana mixture on each dough cutout.
• Brush outer perimeter with water and fold dough to make a closed pocket.
• Press edges together with fork.
• Brush with water and sprinkle with sugar. Freeze on parchment paper or foil-lined baking sheets for at least 15 minutes.
• Preheat oven to 400F and bake empanadas until golden, about 20 minutes.
• Serve warm with cinnamon ice cream or whipped cream, if desired.

BANANA EMPANADAS

Steps:

• Preheat oven to 425 degrees F. Coat a large baking sheet with cooking spray.
• In a large bowl, combine bananas, sugar and cinnamon. Mix well and set aside.
• Unroll pie crusts onto a flat surface.
• Using a ring mold, make circles in the dough. Put the banana mixture on the pie dough and place another round on top. Pinch around the edges of each section to seal. Transfer the empanadas to the prepared baking sheet and make slits in the top of each to allow steam to escape. Place the baking sheet into the preheated oven and bake until crust is golden brown, about 8 to 10 minutes. Remove the baking sheet from the oven and place the empanadas on a platter. Serve with ice cream or sprinkle with powdered sugar, if using.

NINFA'S BANANA EMPANADAS - EMPANADAS DE PLATANOS

Steps:

• To make dough: Measure flour and sugar into bowl; stir to mix.
• Add fat and thoroughly work it into the flour.
• Dissolve salt in water (mix with egg yolk, if using), and add to flour mixture; mix to form a medium-stiff dough.
• Knead for 4 to 5 minutes.
• Divide dough into about 8 to 10 equal parts, roll into balls, cover with plastic wrap and let sit for about 20 to 30 minutes to rest.
• For each empanada, roll a ball of dough into a flat round, tortilla- shape, about 8 inches in diameter (use a tortilla press, if available).
• Place on a hot pan and cook briefly on one side.
• On the center of the tortilla, with the cooked side to the inside, put bananas, raisins, pecans and honey.
• With a small pastry brush, brush egg white around the edges and fold it over to form a half-moon shape.
• Press around the edges to seal with a fork.
• Pour oil to a depth of 1 1/2 inches into a wide frying pan and heat oil to 350 degrees.
• Fry empanadas for 2 minutes, turning as necessary, until golden brown.
• Remove from oil and let drain.
• Sprinkle powdered sugar over top, then cinnamon.
• Garnish with banana slices, pecans, and raisins.
• Serve with a scoop of vanilla ice cream on the side, top with the cherry and accompany with a pitcher of warm cajeta (caramel) sauce.