Nutella Recipes
Nutella Banana Empanadas
Yield: 16 (2 per serving)
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter, chilled and cut into 1/2 inch cubes
- 1/3 cup ice water
- 1 large banana, cut into 1/4 inch cubes
- 1 cup Nutella
- 2 tablespoons granulated sugar
Instructions
- Heat the oven to 400 degrees F.
- Place the flour and salt in a medium mixing bowl. Using 2 forks or knives, or a pastry blender, cut the butter into the flour until the mixture resembles a cornmeal texture. This step also can be done in the food processor, using the pulse button, making sure not to over-mi. Add the water all at once, stirring gently with a fork just until the dough comes together. Form dough into a 6 inch square, cover in plastic
wrap and refrigerate for 1 hour.
- In a separate small bowl, stir the chopped banana into the Nutella just until combined. It will thicken and become stiff.
- Remove the dough from the refrigerator and divide in half. Roll out each half to a 14 x 8 inch rectangle, 1/4 inch thick. Using a square or round 3 inch cookie cutter, punch out 8 pieces per half. Place 1 heaping teaspoon of the Nutella-banana mixture onto each dough cutout. Brush the outer perimeter with water, folding the sides together to form a pocket. Pinch the edges together with a fork, brush with
a little water and sprinkle with sugar.
- Freeze on parchment or foil-lined baking sheets for at least 15 minutes. (The empanadas can be made up to this point and may be frozen for up to 3 months.)
- Bake the empanadas until golden, about 20 minutes.
- Serve warm.
Notes
Serving idea: Serve warm with cinnamon ice cream or whipped cream.
Nutrition
Per serving for 2 empanadas: 213 calories, 12 grams fat, 25 grams carbohydrates, 3 grams protein, 19 milligrams cholesterol, 83 milligrams sodium, 49 percent of calories from fat
Attribution
Dallas Morning News