Recipe for cooking nutella banana empanadas

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

Nutella Banana Empanadas

Source: Dallas Morning News

Makes approximately 16 (2 per serving)

2 c. flour
1/2 tsp. salt
10 Tbsp. unsalted butter, chilled and cut into 1/2-in. cubes
1/3 c. ice water
1 lrg. banana, cut into 1/4-in. cubes
1 c. Nutella
2 Tbsp. sugar

Preheat the oven to 400 degrees F.

Place the flour and salt in a med. 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-mix. Add the water all at once, stirring gently with a fork just until the dough comes together. Form dough into a 6-in. square, cover in plastic wrap and refrigerate for 1 hour.

In a separate sm. 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-by-8-in. rectangle, 1/4-in. thick. Using a square or round 3-in. cookie cutter, punch out 8 pieces per half. Place 1 heaping tsp. of the Nutella-banana mixture onto each dough cutout. Brush the outer perimeter with water, folding the sides together to form a pocket. Pin. 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 mins.. (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 mins.. Serve warm.

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