Banana Nutella Empanadas ( Empanadas De Platanos Y Chocolate)

Recipe by Molly53
READY IN: 30mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 1
    large ripe banana, peeled and cut into 1/4-inch cubes
  • 1
    cup 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)
  • 2
    tablespoons water
  • 2
    tablespoons granulated sugar
  • cinnamon ice cream (optional) or whipped cream, for serving (optional)
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DIRECTIONS

  • 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.
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