Argentinian Banana and Dulce de Leche Empanada

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Argentinian Banana and Dulce de Leche Empanada AI-generated image
25 minTotal time
EasyDifficulty
350kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Empanada dough Pie crust, as listed; use a similar amount and thickness.
  • Butter An equal amount of neutral cooking oil for caramelizing the banana.
  • Powdered sugar Leave it off; the filling is already sweet.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein4 g
Carbohydrates48 g
Fat15 g

Fiber 2 g · Sugar 21 g · Sodium 300 mg

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A sweet twist on the classic Argentinian empanada, filled with caramelized bananas and creamy dulce de leche. This dessert is a delightful fusion of flavors, perfect for a comforting treat.

Main Dish Argentinian

Steps

  1. Peel and slice the banana into thin rounds.
  2. In a small pan, melt butter over medium heat and lightly caramelize the banana slices with sugar until golden.
  3. Lay the empanada dough flat and place a spoonful of dulce de leche in the center.
  4. Add caramelized banana slices on top of the dulce de leche.
  5. Fold the dough over to form a half-moon shape and press edges to seal.
  6. Heat oil in a frying pan and fry the empanada until golden brown on both sides.
  7. Remove and drain on paper towels.
  8. Dust with powdered sugar before serving if desired.

Tips for Argentinian Banana and Dulce de Leche Empanada

  • A well-sealed edge helps keep the dulce de leche inside; avoid overfilling, which can make the pastry burst.
  • The finished empanada should look evenly golden, with crisp pastry; let it drain briefly so the bottom stays crisp.
  • Allow a short cooling rest before serving, since the molten filling can be much hotter than the pastry.

Drink pairing

A cup of strong black coffee
Its roasted bitterness balances the sweet dulce de leche and caramelized banana.

0% option: A cup of unsweetened black tea

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot; the pastry may lose some crispness.

Frequently asked questions

How can I tell when the empanada is done frying?
Look for an evenly golden, crisp exterior on both sides; pale patches may mean it needs a little longer.

Can I assemble these ahead of time?
For the best texture, fry them close to serving. You can assemble them shortly ahead and keep them covered in the refrigerator until frying.

What should I serve with a banana and dulce de leche empanada?
Serve it warm with coffee or tea, or alongside a small scoop of vanilla ice cream.
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