Ninfa’s Banana Empanadas (Empanadas De Platanos)
Description: A luscious dessert from Mama Ninfa, founder of the popular Ninfa’s Restaurants, this delightful recipe was published in the San Antonio Express News. Each bite encapsulates the essence of tropical flavors, making it a sweet treat perfect for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 1/2 cups |
| Granulated sugar | 1 cup |
| Shortening | 4 tablespoons |
| Butter | 3/4 cup |
| Warm water | 1 cup |
| Salt | 1 teaspoon |
| Ripe bananas | 8 – 10 |
| Chopped pecans | 8 – 10 tablespoons |
| Honey | 1 tablespoon |
| Powdered sugar | 1 cup |
| Ground cinnamon | 1/2 teaspoon |
| Additional ripe bananas | 5 (for garnish) |
| Additional chopped pecans | 1 cup (for garnish) |
| Vanilla ice cream | 1 quart |
| Maraschino cherries | 4 |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 511.7 |
| Total Fat | 19.4 g |
| Saturated Fat | 4.7 g |
| Cholesterol | 13.3 mg |
| Sodium | 350.7 mg |
| Total Carbohydrates | 81.9 g |
| Dietary Fiber | 5.9 g |
| Sugars | 30.3 g |
| Protein | 8 g |
Instructions
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Prepare the Dough: In a mixing bowl, measure and combine the all-purpose flour and granulated sugar, stirring until they are well mixed. Add in the shortening and butter, thoroughly working them into the flour mixture until it resembles coarse crumbs.
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Form the Dough: In a separate container, dissolve the salt in warm water. If you prefer a richer dough, mix in an egg yolk at this stage. Gradually add this mixture to the flour, mixing until you achieve a medium-stiff dough. Knead the dough for about 4 to 5 minutes on a lightly floured surface.
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Rest the Dough: Divide the dough into approximately 8 to 10 equal portions. Roll each portion into a ball and cover with plastic wrap. Allow the dough to rest for about 20 to 30 minutes.
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Shape the Empanadas: For each empanada, take a ball of dough and roll it out into a flat, round shape, about 8 inches in diameter. If available, use a tortilla press for a uniform thickness.
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Cook the Dough: Heat a pan over medium-high heat and briefly cook each tortilla on one side until just set.
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Fill the Empanadas: Place the cooked side of the tortilla facing up. In the center, layer slices of ripe bananas, raisins, chopped pecans, and drizzle honey over the top.
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Seal the Empanadas: Using a small pastry brush, lightly brush the edges of the tortilla with egg white. Fold the tortilla over to create a half-moon shape, pressing the edges firmly to seal. For a decorative finish, use a fork to crimp the edges.
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Fry the Empanadas: In a wide frying pan, pour oil to a depth of 1 1/2 inches and heat to 350°F (175°C). Fry the empanadas for about 2 minutes, turning occasionally until they achieve a golden brown color. Remove them from the oil and let them drain on paper towels.
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Garnish and Serve: Once drained, sprinkle powdered sugar and a light dusting of ground cinnamon over the empanadas. Garnish with additional banana slices, pecans, and raisins. Serve each empanada alongside a scoop of vanilla ice cream, topped with a maraschino cherry, and present with a warm pitcher of cajeta (caramel) sauce for drizzling.
Cooking Time
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
Enjoy these delightful Ninfa’s Banana Empanadas as a sweet end to any meal, bringing a taste of Tex-Mex tradition to your table!
