Banana Nutella Empanadas Empanadas De Platanos Y Chocolate
Delight your taste buds with these irresistible Banana Nutella Empanadas (Empanadas de Plátanos y Chocolate), a sweet twist on a classic favorite. This easy-to-make recipe combines buttery, flaky homemade pastry with a luscious filling of creamy Nutella and ripe banana slices, creating the perfect balance of rich, chocolaty sweetness and fruity goodness. Each empanada is golden-baked to perfection and can be finished with a delicate dusting of powdered sugar for an elegant touch. Perfect as a dessert, snack, or indulgent breakfast treat, these empanadas are a crowd-pleaser for any occasion. Ready in about an hour, this recipe will make 12 satisfying hand pies that are best served warm for an ooey-gooey center. Whether you're entertaining guests or treating yourself, these Banana Nutella Empanadas are the ultimate comfort food with an irresistible burst of tropical and chocolate flavors!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (cold, diced)
- 1 unit Egg (large, for dough)
- 4 tablespoons Cold water
- 2 units Bananas (ripe, sliced thin)
- 0.5 cups Nutella (or any chocolate hazelnut spread)
- 1 unit Egg (beaten, for egg wash)
- 2 tablespoons Powdered sugar (for garnish, optional)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Add the cold diced butter to the flour mixture. Use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
Whisk 1 egg in a small bowl and gradually add it to the flour mixture. Mix until partially combined.
Add cold water, one tablespoon at a time, until the dough comes together. Do not overwork the dough.
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a floured surface, roll out the chilled dough to about 1/8-inch thickness.
Use a round cutter (about 4-5 inches in diameter) to cut out circles of dough.
Place a small dollop of Nutella (about 1 to 1.5 teaspoons) and a few banana slices onto the center of each dough circle.
Fold the dough over to form a half-moon shape and press the edges together firmly. Use a fork to crimp the edges for a decorative seal.
Brush the tops of the empanadas with the beaten egg to create a golden finish when baked.
Arrange the empanadas on the prepared baking sheet and bake for 18-20 minutes or until golden brown.
Let the empanadas cool slightly, then dust with powdered sugar if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 98 mg | 4% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 10.6 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 116 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
