Thursday, July 19, 2012

Chocolate-Banana Empanadas

Good Day!

Below is a recipe everyone in your family with love! A touch of spice and chocolate...that sounds perfect on an evening at home. 

  • 1 medium ripe banana, (about 7 oz)
  • 1  teaspoon(s) ground cinnamon
  • 1/8 teaspoon(s) cayenne
  • 2  (refrigerated rolled) pie crusts
  • 1/2 cup(s) bittersweet chocolate chips
  • 1 large egg, beaten
  • 1/4 cup(s) coarse sugar
  1. Heat oven to 400°F. Line a baking sheet with parchment paper. In a small bowl, mash the banana with the cinnamon and cayenne.
  2. Unfold crusts, one at a time. Using a 3-in. round cookie or biscuit cutter, cut out 9 circles from each pie crust.
  3. Divide the banana mixture and chocolate chips (about 3 chips each) among the circles. Brush the edges with some of the egg, fold in half, and press with a fork to seal.
  4. Transfer the empanadas to the prepared baking sheet. Brush with the egg and sprinkle with the sugar. Bake until golden brown, 12 to 15 minutes.

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