Recipe

		Empanadas of Bananas and Chocolate
		Serving Size - 6
		Prepared By - Nancy
		Recipe Rating	Printer Friendly Recipe

8 sheets of phyllo pastry cut into half lengthways

Melted butter or vegetable oil, for brushing

2 ripe bananas

1-2 tsp. sugar

Juice of 1/4 lemon

6-7 oz. plain chocolate, broken into small pieces

Powered sugar, for dusting

Ground cinnamon, for dusting

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.