Sweet Plantain Empanada
A Venezuelan-style dessert empanada filled with sweet plantain puree and topped with a crunchy dehydrated coconut crust.
Ingredients
- ●2 large Plantainsripe
- ●1 package Empanada doughhomemade or store-bought
- ●1/4 cup Dehydrated coconut flakesfor topping
- ●1/2 cup Granulated sugarfor plantain puree
- ●1 tablespoon All-purpose flourfor thickening plantain puree
- ●1 Eggbeaten for egg wash
- ●1 tablespoon Vegetable oilfor brushing empanada dough
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Peel the plantains and boil them in water until tender.
- 3
Mash the boiled plantains and mix with granulated sugar, all-purpose flour, and a pinch of salt.
- 4
Roll out the empanada dough to a thickness of 1/8 inch (3 mm).
- 5
Place a tablespoon of the plantain mixture onto one half of the dough, leaving a 1/2 inch (1 cm) border.
- 6
Brush the edges of the dough with the beaten egg for a golden glaze.
- 7
Fold the other half of the dough over the filling and press the edges to seal.
- 8
Brush the top of the empanada with vegetable oil and sprinkle with dehydrated coconut flakes.
- 9
Bake for 20-25 minutes, or until the empanada is golden brown.
- 10
Serve warm and enjoy!