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    Chocolate and Banana Empanadas

    Source of Recipe


    List of Ingredients

    Chocolate and Banana Empanadas

    about 8 sheets of phyllo pastry, cut in half lengthwise
    melted butter or vegetable oil, for brushing
    2 ripe sweet bananas
    1-2 tsp superfine sugar
    juice of 1/4 lemom
    6-7 oz semisweet chcolate, broken into small pieces
    confectioners' sugar, for dusting
    ground cinnamom, for dusting

    1. Preheat the oven to 375 degrees. Working one at a time, lay a long rectangular sheet of phyllo pastry out in front of you and brush it with butter.

    2. Peel and dice the bananas and place in a bowl. Add the sugar and lemon juice and stir well to combine. Stir in the chocolate.

    3. Place a couple of teaspoons of the banana and chocolate mixture in one corner of the pastry, then fold over into a triangle shape, until the phyllo pastry is completely wrapped around the filling.

    4. Dust the packages with confectioner's sugar and cinnamon. Place on a baking sheet and continue the process with the remaining phyllo pastry and filling.

    5. Bake in the oven for 15 minutes, or until the pastries are golden. Remove from the oven and serve hot - warn people that the filing is very hot.





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