Empanadas of Banana & Chocolate
By HeatherS
Ingredients
- 8 about 8 sheets of filo pastry, cut in half length ways
- melted butter or vegetable oil, for brushing
- 2 ripe sweet bananas
- 1-2 tsp sugar
- juice of 1/4 lemon
- 175-200 g/6-7 oz plain chocolate, broken into small pieces
- icing sugar, for dusting
- ground cinnamon, for dusting
Details
Servings 4
Preparation
Step 1
Working one at a time, lay a long rectangular sheet of filo out in front of you and brush it with butter.
Peel and dice the bananas and place in a bowl. Add the sugar and lemon juice and stir well to combine. Stir in the chocolate.
Place a couple of teaspoons of the banana and chocolate mixture in one corner of the dough, then fold over into a triangle shape to enclose the filling. Continue to fold in a triangular shape, until the filo is completely wrapped
around the filling.
Dust the pockets with icing sugar and cinnamon. Place on a baking sheet and continue the process with the remaining filo and filling.
Bake in a preheated oven, 190°C/375°F/Gas Mark 5, for 15 minutes, or until the pastries are golden.
Remove from the oven and serve hot - warn people that the filling is very hot.
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