With Cinco de Mayo just around the corner, I couldn’t resist letting the holiday pass without sharing a delicious mexican-inspired dessert. This dessert recipe is a mix between a Sopaipilla and Churros – using pastry dough, cinnamon sugar and chocolate sauce. However, this recipe does not call for the pastry puff to be fried but baked.
This recipe was simple to make and when served warm, these flaky pastries, dusted with cinnamon sugar, filled with sweet ripe bananas, and dipped in a delectable chocolate sauce is – guaranteed to be a party pleaser!
This ‘Chocolate-Dipped Banana Empanadas dessert gives a new twist to your Cinco de Mayo dessert. Give it a try and let me know what you think!
-Photos by Rose Angel Lopez
- FOR THE BANANA EMPANADAS:
- 1 Sheet of Puff Pastry, cut into half lengthwise
- 2 ripe sweet bananas
- 1-2 tsp. sugar
- ¼ juice of a fresh lime
- melted butter for brushing
- Cinnamon Sugar, for dusting (I used McCormick brand)
- FOR THE CHOCOLATE SAUCE:
- ½ heavy whipping cream
- 2 tbsp. sugar
- ½ vanilla bean, split lengthwise
- 1½ tsp. instant espresso coffee granules
- 6-8 broken pieces of plain high quality chocolate of choice (I used Ghiradeli chocolate brand)
- 1 tbsp. unsalted butter
- Remove one packet of your Puff Pastry sheet from the box and follow the directions on the box to defrost.
- Preheat oven to 375 degrees.
- Once defrosted, with a rolling pin, roll out your sheet (I rolled mine out 3 x's back and forth)
- Cut your sheet diagonally, creating 8 triangles.
- Peel and dice bananas and place in a bowl. Add sugar and lime juice and stir to combine.
- Brush the edges of each triangle sheet with melted butter (this will help seal when folded)
- Place a couple of teaspoons of the banana in one corner of the pastry and then fold over into a triangle shape. Use the back of a fork to press enclose the filling. Brush the top of each filled pastry with melted butter. Place on a baking sheet.
- Bake in preheated oven until golden brown.
- While pastries are baking, make the chocolate sauce.
- Stir the cream and sugar together in a small saucepan. Scrape the seeds from the vanilla bean into the cream. Bring to a rolling boil over medium heat., remove from heat, and stir in the coffee granules and chocolate. Stir until melted, about 1 minute. Whisk until shiny and smooth, then whisk in the butter.
- Remove pastries from oven and immediately dust with Cinnamon Sugar.
- Spoon the chocolate sauce into an individual serving bowl or top empanadas with sauce. Serve warm not hot.
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