Banana Hazelnut Empanadas
1 large, ripe banana, peeled and cut into 1/4-inch cubes
1 cup Nutella hazelnut spread
2 refrigerated 9-inch pie crusts or favorite from-scratch
pie dough (enough for two 9-inch pie crusts)
2 tablespoons water (for brushing)
2 tablespoons granulated sugar
Cinnamon ice cream or whipped cream, for serving (optional)
In small bowl, mix banana and Nutella until combined (it will thicken and become stiff). Set aside.
Divide dough in half. Roll out each half to a 14 x 8-inch rectangle, 1/4-inch thick.
Using square or round 3-inch cookie cutter, cut out 8 pieces per half. Place 1
heaping teaspoon Nutella-banana mixture on each dough cutout. Brush outer
perimeter with water and fold dough to make a closed pocket. Pinch edges together
with fork. Brush with water and sprinkle with sugar. Freeze on parchment paper or
foil-lined baking sheets for at least 15 minutes. (The empanadas can be made up to
this point and frozen for 3 months.)
Bake empanadas until golden, about 20 minutes.
Serve warm with vanilla ice cream or whipped cream, if desired.