Recipe for cooking banana hazelnut empanadas

Desserts to Go with Coffee and Tea :: Chocolate and Hazelnut Spread Recipes

Banana Hazelnut Empanadas

1 lrg., ripe banana, peeled and cut into 1/4-in. cubes
1 c. Nutella hazelnut spread
2 refrigerated 9-in. pie crusts or favorite from-scratch
    pie dough (enough for two 9-in. pie crusts)
2 Tbsp. water (for brushing)
2 Tbsp. sugar
Cinnamon ice cream or whipped cream, for serving (optional)

In sm. bowl, mix banana and Nutella until combined (it will thicken and become stiff). Set aside.

Divide dough in half. Roll out each half to a 14 x 8-in. rectangle, 1/4-in. thick. Using square or round 3-in. cookie cutter, cut out 8 pieces per half. Place 1 heaping tsp. Nutella-banana mixture on each dough cutout. Brush outer perimeter with water and fold dough to make a closed pocket. Pin. edges together with fork. Brush with water and sprinkle with sugar. Freeze on parchment paper or foil-lined baking sheets for at least 15 mins.. (The empanadas can be made up to this point and frozen for 3 months.)

Bake empanadas until golden, about 20 mins..

Serve warm with cinnamon ice cream or whipped cream, if desired.

Servings: 16; serving size: 2 pieces