Banana Nutella Empanadas Empanadas De Platanos Y Chocolate Recipes

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BANANA NUTELLA EMPANADAS ( EMPANADAS DE PLATANOS Y CHOCOLATE)



Banana Nutella Empanadas ( Empanadas De Platanos Y Chocolate) image

Make and share this Banana Nutella Empanadas ( Empanadas De Platanos Y Chocolate) recipe from Food.com.

Provided by Molly53

Categories     Dessert

Time 30m

Yield 16 serving(s)

Number Of Ingredients 6

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)

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



Banana Empanadas image

Provided by Robin Miller : Food Network

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 6

Cooking spray
3 cups sliced bananas
2 tablespoons light or dark brown sugar
1 teaspoon ground cinnamon
Two 9-inch refrigerated pie crusts
Ice cream or powdered sugar, if desired

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.

CHOCOLATE-BANANA EMPANADAS



Chocolate-Banana Empanadas image

Provided by Tyler Florence

Categories     dessert

Time 2h40m

Yield 20 empanadas

Number Of Ingredients 13

4 large ripe bananas
2 tablespoons sugar
1 teaspoon cinnamon
1 recipe empanada dough, recipe follows
4 ounces semisweet chocolate, broken in chunks
Confectioners' sugar, for dusting
1 1/2 cups all-purpose flour
1 cup masa harina
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 large egg beaten with 1 tablespoon water, for egg wash
Butter, for greasing the pans

Steps:

  • Mash the bananas, sugar, and cinnamon together in a mixing bowl until creamy, but not completely smooth ¿ you should still have pieces of banana chunks. Spoon a generous tablespoon of the banana filling on the empanada pastry circles and stick a piece of chocolate on top. Form and bake the empanadas as directed in the recipe. Dust with confectioners¿ sugar and serve hot.
  • In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
  • Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
  • Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
  • Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.

NINFA'S BANANA EMPANADAS - EMPANADAS DE PLATANOS



Ninfa's Banana Empanadas - Empanadas De Platanos image

A luscious dessert from Mama Ninfa, founder of the popular Ninfa's Restaurants as published in the San Antonio Express News. Cooking time is approximate.

Provided by Molly53

Categories     Dessert

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 20

2 1/2 cups all-purpose flour
1 teaspoon granulated sugar
4 tablespoons shortening or 4 tablespoons butter, cut into small bits
3/4 cup warm water
1 teaspoon salt
1 egg yolk (optional)
8 -10 small fresh bananas, sliced
8 -10 tablespoons dark seedless raisins
8 -10 tablespoons chopped pecans
8 -10 teaspoons honey
1 egg white, for sealing edges
oil, for frying
1 tablespoon powdered sugar
1/2 tablespoon ground cinnamon
5 slices fresh bananas
1 teaspoon chopped pecans
1 teaspoon dark seedless raisins
4 1/2 ounces vanilla ice cream (1 scoop)
1 maraschino cherry
1/4 cup caramel sauce (available in grocery stores or make your own cajeta sauce)

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.

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