Banana Cream Pie Sweet Empanada Recipe
Custard cream is made from scratch in this classic pie turned Empanada
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Ingredients
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Filling and Dough
Method
Preparation and Cooking
- 1
Make the Dough
In a large mixing bowl, combine flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Add cold water, a tablespoon at a time, until the dough comes together. Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 2
Prepare the Custard Cream
In a saucepan, whisk together egg yolks, sugar, cornstarch, and salt. Gradually add milk while whisking. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla extract. Allow to cool slightly, then fold in sliced bananas.
- 3
Assemble the Empanadas
Preheat the oven to 375°F (190°C). Roll out each disc of dough on a floured surface to about 1/8 inch thick. Cut into circles (about 4-5 inches in diameter). Place a spoonful of the banana custard cream on one half of each circle. Fold the other half over, sealing the edges with a fork. Brush the tops with the egg wash and sprinkle with cinnamon.
- 4
Bake the Empanadas
Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown. Allow to cool slightly before serving.
- 5
Serve
Dust with powdered sugar before serving and enjoy your Banana Cream Pie Sweet Empanadas!