Air-Fried Chocolate-Banana Empanadas with Cinnamon Whipped Cream recipe
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Ingredients
- 1 egg 1 tablespoon water 1 (14 ounce) package empanada pastry discs ⅔ cup miniature semisweet chocolate chips 5 bananas, peeled and halved horizontally 1 tablespoon milk 1 tablespoon turbinado sugar, or as needed 1 cup heavy cream 2 tablespoons powdered sugar 1 teaspoon Mexican vanilla extract ¼ teaspoon ground cinnamon 1 pinch ground cinnamon
Nutrition Info
- 319.7 caloriescarbohydrate: 44.5 gcholesterol: 49.1 mgfat: 15.4 gfiber: 3.3 gprotein: 5.2 gsaturatedFat: 8.3 gservingSize: -sodium: 198.7 mgsugar: 16.4 gtransFat: : -unsaturatedFat: : -
Directions Air-Fried Chocolate-Banana Empanadas with Cinnamon Whipped Cream
Directions
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Preheat the air fryer to 400 degrees F (200 degrees C).
Whisk together egg and water in a small bowl.
Place an empanada disc on a work surface. Place 1 tablespoon chocolate chips in the center of dough and top with 1/2 banana. Brush edges of empanada disc with egg mixture and fold in half, firmly pinching the edges to seal. Place on a baking sheet. Repeat process with remaining empanada discs, bananas, and chocolate chips.
Brush empanadas with milk and sprinkle with turbinado sugar. Place 3 to 4 empanadas in a single layer, being careful not to overcrowd, in the air fryer basket.
Cook in the air fryer until golden brown, 6 to 7 minutes. Remove to a platter and repeat with remaining empanadas.
Meanwhile, whip cream in a medium bowl with an electric mixer until soft peaks form. Add powdered sugar, vanilla extract, and 1/4 teaspoon cinnamon, whip until stiff peaks form. Top warm empanadas with cinnamon whipped cream and sprinkle with additional cinnamon.