Banana Nutella Empanadas Empanadas De Platanos Y Chocolate Recipes

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.

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.

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.

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.

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.

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.
• For the Empanada Dough:.
• 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.