Sweet Plantain Empanadas recipe

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Ingredients

5 ripe plantains, cut into chunks
½ cup white sugar
2 cinnamon sticks
1 teaspoon vanilla extract
¼ teaspoon salt
2 ½ cups whole milk, divided
¼ cup cornstarch
2 tablespoons white sugar
1 tablespoon lemon zest
1 cinnamon stick
1 teaspoon vanilla extract
¼ teaspoon salt
vegetable oil for frying

Nutrition Info

192.2 calories
carbohydrate: 39.7 g
cholesterol: 5.1 mg
fat: 3.8 g
fiber: 2.2 g
protein: 2.6 g
saturatedFat: 1.3 g
servingSize: -
sodium: 120.6 mg
sugar: 24 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Boil plantains in a large pot of water until tender, 20 to 30 minutes, drain.

  2. Peel plantains while still hot and mash in a bowl until smooth.

  3. Pour mashed plantains into a saucepan, add 1/2 cup sugar, 2 cinnamon sticks, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Cook and stir over medium heat until sugar is dissolved, about 5 minutes. Refrigerate until cooled, about 20 minutes.

  4. Whisk 1/2 cup milk and cornstarch together in a small bowl until smooth.

  5. Combine 2 cups milk, 2 tablespoon sugar, lemon zest, 1 cinnamon stick, 1 teaspoon vanilla extract, and 1/4 teaspoon salt in a saucepan over medium heat, bring to a boil. Add cornstarch mixture and cook, stirring constantly, until filling thickens, 3 to 5 minutes.

  6. Pinch off a piece of the plantain mixture and roll into a ball the size of a golf ball. Flatten into a disc and place 1 tablespoon of filling in the center, fold in half and press edges to seal into an empanada. Repeat with remaining plantain mixture and filling.

  7. Heat oil in a deep skillet. Fry empanadas in batches until golden brown, about 5 minutes per side. Drain on paper towels.

Recipe Yield

1 dozen

Recipe Note

A Salvadoran treat. The outer layer is made from sweet plantains and the inner filling is a delicious cinnamon cream. Serve sprinkled with confectioners' sugar.

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