Recipe: Banana and Dulce de Leche Dessert Empanadas
The perfect combination of banana and rich caramel.. wrapped in a flaky crust… hmmm… so good. Empanadas can be either savory or sweet.. and this one is undoubtedly sweet. I had some Dulce de Leche in the fridge just screaming to be used.. and a rather large bunch of bananas .. and I thought why not stuff it in an empanada… nothing ventured nothing gained.
These Dessert Empanadas can be made to any size… I happened to make Mini Banana and Dulce de Leche Empanadas. These are easy to make using pre-made pie crust and either making the Dulce de Leche ahead or purchasing a commercially made jar of it.
I prefer homemade Dulce de Leche.. it's easy.. although not terribly quick.. I just plan ahead and make it when I have time and sure it in the fridge until I need it for a recipe just like this.
The riper the banana.. the stronger the banana taste and the softer it is…
Quantities will vary depending on the size empanada you make… just leave a border around the edge … even if it leaks.. some of mine did.. they are still delicious!
I used a glass with a large opening for a pattern… you can make any size you like… simply make a pattern out of paper and use it by tracing your knife around it.
Brush the tops with an egg beaten with a dash of milk… it will give a lovely brown shine to your empanada.
Try making these tasty little treats… they can be made ahead.. a perfect addition to your Big Game party menu.
Recipe: Banana and Dulce de Leche dessert Empanadas
All you need:
Bananas, finely sliced or chopped
Dulce de leche
Pie crust, homemade or store bought
Egg wash (1 egg beaten with a dash of milk)
All you have to do:
Preheat the oven to 375 degrees F.
Cut the pie crust into circles (you decide how big or small) … brush water around the edge making a small border.
Place a small mound of banana in the middle and some dulce de leche over it.
Bring one side over the other, gently pressing the filling out a bit but not past your “border” around the edge.
Pinch the ends closed.
Using a fork, gently score the edge.
Place on a baking sheet covered in non-stick foil or parchment paper.
Brush with the egg wash.
Bake at 375 degrees F. for about 20-25 minutes or until golden brown.
Cool on racks.
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