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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