Banana Nutella Empanadas ( Empanadas De Platanos Y Chocolate)

READY IN: 30mins
Recipe by mollypaul

A luscious morsel.

Top Review by saylaveev

These were great. I would do just 2 things differently thought. First I wouldn't mix the nutella and banana's together. I ended up not using all of mine and had to toss the rest out. I would just slice up the banana and top it with nutella straight from the jar. I would also use puff pastry next time. I found the 3" rounds too small and with puff pastry I can cut them larger if I want. Other than that I just prefer puff pastry to pie shells. Oh and incase you're wondering, I cooked mine at 400, since there is no temperature guide in the recipe.

Ingredients Nutrition

  • 1 large ripe banana, peeled and cut into 1/4-inch cubes
  • 236.59 ml nutella chocolate hazelnut spread
  • 2 refrigerated 9-inch pie shells (enough for two 9-inch pie crusts) or 2 favorite from-scratch pie dough (enough for two 9-inch pie crusts)
  • 29.58 ml water
  • 29.58 ml granulated sugar
  • cinnamon ice cream (optional) or whipped cream, for serving (optional)

Directions

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

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