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Empanadas of Bananas and Chocolate
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Serving Size -
6
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Prepared By -
Nancy
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Recipe Rating
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8 sheets of phyllo pastry cut into half lengthways |
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Melted butter or vegetable oil, for brushing |
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6-7 oz. plain chocolate, broken into small pieces |
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Powered sugar, for dusting |
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Ground cinnamon, for dusting |
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Working one at a time, lay a long rectangular sheet of phyllo out in front of you and brush it with butter or oil. Peel and dice the bananas and place in bowl. Add the sugar and lemon juice and stir well to combine. Stir in chocolate. Place a couple of teaspoons of the banana and chocolate mixture in one corner of the pastry and fold into a triangle shape to enclose the filling. Continue to fold in a triangular shape, until the phyllo is completely wrapped around the filling. Dust with powdered sugar and cinnamon. Place on baking sheet and continue the process with the remaining phyllo and filling. Bake in a preheated oven at 375 degrees for about 15 minutes or until the little pastries are golden. Remove from oven and serve hot. Warn people that the filling is very hot! Optional: Serve with a small scoop of vanilla ice cream. |
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