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Easy Baked Abuelita and Banana Empanadas

Easy Baked Abuelita and Banana Empanadas
Makes:
12 empanadas
Prep Time:
20
minutes
Total Time:
50
minutes
Easy Baked Abuelita and Banana Empanadas are perfect for family or entertaining and add a festive flair to any event. Sprinkle with cinnamon-sugar and serve with whipped cream.

In this recipe:


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Ingredients:

  • 12 (one 11.6-ounce package) frozen store-bought empanada dough discs, defrosted
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 3 tablets (90 grams each) NESTLÉ ABUELITA Chocolate, broken into pieces
  • 3 tablespoons heavy cream
  • 1 package (8 ounces) cream cheese, at room temperature
  • 3 small ripe bananas, chopped
  • 1 tablespoon vegetable oil
  • Sweetened whipped cream or vanilla ice cream

Directions:

PREHEAT oven to 375° F. Grease large baking sheets.

COMBINE sugar and cinnamon in small bowl; reserve.

HEAT Abuelita chocolate and cream in small saucepan over medium-low heat, stirring frequently, until chocolate is completely melted and smooth; remove from heat. Beat cream cheese and melted Abuelita chocolate until mixed well. Fold in chopped bananas.

PLACE 2 heaping tablespoons Abuelita mixture in center of each pastry disc. Wet edges with water; fold in half and crimp edges with fork. Place empanadas on prepared baking sheets; brush lightly with oil and sprinkle with cinnamon-sugar mixture.

BAKE for 25 to 30 minutes or until golden. Serve warm with whipped cream.

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Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Easy Baked Abuelita and Banana Empanadas

    Ingredients

    • 12 (one 11.6-ounce package) frozen store-bought empanada dough discs, defrosted
    • 2 tablespoons granulated sugar
    • 1 teaspoon ground cinnamon
    • 3 tablets (90 grams each) NESTLÉ ABUELITA Chocolate, broken into pieces
    • 3 tablespoons heavy cream
    • 1 package (8 ounces) cream cheese, at room temperature
    • 3 small ripe bananas, chopped
    • 1 tablespoon vegetable oil
    • Sweetened whipped cream or vanilla ice cream

     

    Directions

    PREHEAT oven to 375° F. Grease large baking sheets.

    COMBINE sugar and cinnamon in small bowl; reserve.

    HEAT Abuelita chocolate and cream in small saucepan over medium-low heat, stirring frequently, until chocolate is completely melted and smooth; remove from heat. Beat cream cheese and melted Abuelita chocolate until mixed well. Fold in chopped bananas.

    PLACE 2 heaping tablespoons Abuelita mixture in center of each pastry disc. Wet edges with water; fold in half and crimp edges with fork. Place empanadas on prepared baking sheets; brush lightly with oil and sprinkle with cinnamon-sugar mixture.

    BAKE for 25 to 30 minutes or until golden. Serve warm with whipped cream.

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