This Empanadas recipe is made by Chef Lorena Garcia.
Lets see how to make this wonderful recipe
12 (one 11.6-ounce package) frozen store-bought empanada dough discs, defrosted (These you should be able to find in most grocery stores, if not a Mexican grocer should have them. We used Goya brand.)
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
3 tablets (90 grams each) NESTLÉ ABUELITA Chocolate, broken into pieces
3 tablespoons heavy cream
1 package (8 ounces) cream cheese, at room temperature
3 small ripe bananas, chopped
1 tablespoon vegetable oil
Sweetened whipped cream or vanilla ice cream
Preheat oven to 375° F. Grease a large baking sheet.
Combine the sugar and cinnamon in a small bowl; reserve.
Heat the Abuelita chocolate and cream in small saucepan over medium-low heat, stirring frequently, until chocolate is completely melted and smooth; remove from heat. Beat cream cheese and melted Abuelita chocolate until mixed well. Fold in chopped bananas.
Place 2 heaping tablespoons Abuelita mixture in center of each pastry disc. Wet edges with water; fold in half and crimp edges with fork. Place empanadas on prepared baking sheets; brush lightly with oil and sprinkle with the cinnamon sugar mixture.
Bake for 25 to 30 minutes or until golden. Serve warm with whipped cream.
Finally a wonderful Empanadas is ready