Ingrédients pour Ninfa's Banana Empanadas Empanadas De Platanos
- All Purpose Flour
- Granulated Sugar
- Lard
- Warm Water
- 1 teaspoon salt
- Egg Yolk
- 3 ripe bananas, sliced
- Dark Seedless Raisins
- Chopped pecans, for garnish
- 2 tablespoons honey
- 1 large egg white, lightly beaten
- 2 cups vegetable oil, for frying
- Powdered sugar, for dusting
- Ground Cinnamon
- Vanilla ice cream, for serving
- Maraschino Cherry
- Caramel Sauce
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Ninfa's Banana Empanadas Empanadas De Platanos? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Ninfa's Banana Empanadas Empanadas De Platanos
- **Make the Dough:** Whisk together flour and sugar in a large bowl.
- Cut in the chilled shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, dissolve salt in ice water. Gradually add to the flour mixture, mixing until a medium-stiff dough forms.
- Knead the dough for 4-5 minutes on a lightly floured surface until smooth.
- Divide the dough into 8-10 equal pieces. Roll each piece into a ball, cover with plastic wrap, and let rest for 20-30 minutes.
- **Assemble the Empanadas:** On a lightly floured surface, roll each dough ball into an 8-inch circle.
- Heat a large skillet over medium heat. Briefly cook each tortilla on one side until lightly browned.
- Place the cooked side of the tortilla down. In the center, arrange sliced bananas, raisins, pecans, and a drizzle of honey.
- Brush the edges of the tortilla with beaten egg white. Fold the tortilla in half to form a half-moon shape, pressing firmly to seal the edges with a fork.
- **Fry the Empanadas:** Pour vegetable oil to a depth of 1 1/2 inches into a wide frying pan. Heat oil to 350°F (175°C).
- Carefully fry the empanadas for about 2 minutes per side, or until golden brown and cooked through. Turn occasionally.
- Remove empanadas from oil and place on a wire rack to drain excess oil.
- **Serve:** Dust the warm empanadas with powdered sugar and cinnamon. Garnish with banana slices, pecans, and raisins.
- Serve immediately with a scoop of vanilla ice cream, a maraschino cherry (optional), and a generous pour of warm cajeta sauce.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
121g
Fat
23g
Carbs
27g
