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Sweet Plantain Empanadas

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"A Salvadoran treat. The outer layer is made from sweet plantains and the inner filling is a delicious cinnamon cream. Serve sprinkled with confectioners' sugar."
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1 h 28 m servings 192
Original recipe yields 12 servings (1 dozen)


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  1. Boil plantains in a large pot of water until tender, 20 to 30 minutes; drain.
  2. Peel plantains while still hot and mash in a bowl until smooth.
  3. Pour mashed plantains into a saucepan; add 1/2 cup sugar, 2 cinnamon sticks, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Cook and stir over medium heat until sugar is dissolved, about 5 minutes. Refrigerate until cooled, about 20 minutes.
  4. Whisk 1/2 cup milk and cornstarch together in a small bowl until smooth.
  5. Combine 2 cups milk, 2 tablespoon sugar, lemon zest, 1 cinnamon stick, 1 teaspoon vanilla extract, and 1/4 teaspoon salt in a saucepan over medium heat; bring to a boil. Add cornstarch mixture and cook, stirring constantly, until filling thickens, 3 to 5 minutes.
  6. Pinch off a piece of the plantain mixture and roll into a ball the size of a golf ball. Flatten into a disc and place 1 tablespoon of filling in the center; fold in half and press edges to seal into an empanada. Repeat with remaining plantain mixture and filling.
  7. Heat oil in a deep skillet. Fry empanadas in batches until golden brown, about 5 minutes per side. Drain on paper towels.


  • Cook's Note:
  • Look for plantains that are yellow with black spots.

Nutrition Facts

Per Serving: 192 calories; 3.8 39.7 2.6 5 121 Full nutrition

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