Banana Nutella Empanadas Empanadas De Platanos Y Chocolate Recipe

Ingredients for Banana Nutella Empanadas Empanadas De Platanos Y Chocolate

• 2 ripe bananas, mashed
• Chocolate Hazelnut Spread
• 9 Inch Pie Shells
• 1 tablespoon water
• Granulated Sugar
• Cinnamon Ice Cream

How to Make Banana Nutella Empanadas Empanadas De Platanos Y Chocolate

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, mash the bananas thoroughly. Stir in the Nutella until well combined.
3. On a lightly floured surface, gently roll out half of the pie crust to a 14 x 8-inch rectangle, about 1/4-inch thick. Repeat with the remaining dough.
4. Using a 3-inch round cookie cutter or a knife, cut out 8 circles from each rectangle. (You should have 16 circles total).
5. Place about 1 heaping teaspoon of the banana-Nutella mixture in the center of each dough circle.
6. Lightly brush the edges of each circle with water.
7. Fold the dough over to form a half-moon shape, pressing the edges firmly to seal. Crimp the edges with a fork for a decorative finish.
8. Brush the tops of the empanadas with water and sprinkle with granulated sugar.
9. Freeze the empanadas on the prepared baking sheet for at least 15 minutes to prevent them from shrinking during baking.
10. Bake for 20-25 minutes, or until the empanadas are golden brown and cooked through.
11. Let cool slightly before serving. Enjoy warm with cinnamon ice cream or whipped cream, if desired.