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A chopped walnut and diced banana filling make these fried Abuelita Dessert Empanadas extra delicious. Drizzle with the delectable chocolate glaze and sprinkle with powdered sugar if desired. Serve these warm.
Original reipce makes 2 dozen Change Servings
COMBINE Abuelita, powdered sugar and butter in small bowl until butter is distributed. Slowly stir in milk, 1 tablespoon at a time, until mixture is smooth. Place mixture in small, heavy-duty plastic bag. Set aside.
COMBINE banana, Abuelita, nuts, sugar, water and vanilla extract in small bowl. Mash bananas with back of spoon until Abuelita is mixed in and mixture is thick and creamy. Set aside.
COMBINE flour, baking powder and salt in large bowl. Stir in shortening, milk and egg until dough forms a ball. Divide dough into 16 equal portions and roll into balls. Roll each ball with rolling pin on floured surface to 6-inch circle.
POUR oil to 1-inch depth in large skillet. Heat to frying temperature.
PLACE 1 heaping teaspoon filling in center of each pastry circle. Wet edges with water; fold in half and crimp edges with fork. Fry a few empanadas at a time for 2 to 3 minutes per side or until golden brown. Drain on paper towels; cool for 5 minutes. Transfer to platter. Clip tiny corner from bag containing glaze; drizzle glaze over empanadas. Serve warm.
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