Nutella Banana Empanadas
- 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
- 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.
Yield: 16 (2 per serving)
Serving ideas: Serve warm with cinnamon ice cream or whipped cream.
Nutritional analysis 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
Source: Dallas Morning News