Description
A recipe for Banana Hazelnut Empanadas

Ingredients

• 1 large, ripe banana, peeled and cut into 1/4-inch cubes
  
• 1 cup Nutella hazelnut spread
  
• 2 refrigerated 9-inch pie crusts or favorite from-scratch pie dough (enough for 2 pie crusts, 9-inches each)
  
• 2 tablespoons water (for brushing)
  
• 2 tablespoons granulated sugar
  
• Cinnamon ice cream or whipped cream, for serving, optional

Preparation
In small bowl, mix banana and hazelnut spread until combined. (It will thicken and become stiff.) Set aside.

Divide dough in half. Roll out each half to a 14-by- 8-inch rectangle, 1/4-inch thick. Using square or round 3-inch cookie cutter, cut out 8 pieces per half. Place 1 heaping teaspoon Nutella-banana mixture on each dough cutout. Brush outer perimeter with water and fold dough to make a closed pocket. Pinch edges together with fork. Brush with water and sprinkle with sugar. Freeze on parchment paper or foil-lined baking sheets for at least 15 minutes. (The empanadas can be made up to this point and frozen for 3 months.) Bake empanadas until golden, about 20 minutes. Serve warm with cinnamon ice cream or whipped cream, if desired.

Nutrition
no information available

Serves
Servings: 16/Serving size: 2 pieces

Variations
no information available