Sweet Mexican Empanada Recipes

Mexican empanada recipes are often meat-based, but the following recipes will please your sweet tooth. While you can make your own pastry, using specialty items such as phyllo pastry makes this dessert a snap.

Because most Mexican recipes lean toward something spicy or bold, the following empanada recipes will be a real treat-deliciously creamy and different from the Mexican cuisine most Westerners are used to.

Banana Chocolate Empanada Recipe
Ingredients You Will Need:
2 bananas
½ cup chopped pecans
3 tablespoons brown sugar
1 lemon
1 cup bittersweet or milk chocolate bits
½ cup melted butter
8 sheets of phyllo pastry, cut in half
Powdered sugar

Dice the bananas, and place them into a bowl. Add the pecans and brown sugar to the bananas, and blend well. Squeeze the juice of the lemon into the bowl, and mix again. Finally, add the chocolate bits to the banana mixture, and set aside.

Remove about two tablespoons of lemon peel from the rind. Snip the zest into fine bits. Mix the powdered sugar and cinnamon together, and add the zest. Stir well for even coating.

Brush one sheet of phyllo with butter. Place one large scoop of mashed banana and chocolate on a corner of the sheet, far away enough from the edge that you can fold the extra phyllo over to form a triangle around the banana-chocolate mix. Keep folding up the phyllo until it makes a bundle. Place each bundle on a cookie sheet. You will end up with 16 total.

Dust each with the powdered sugar mixture, and then bake them in an oven that has been preheated to 375 degrees Fahrenheit. (Or dust when you remove them from the oven.) Bake for approximately 15 minutes. Remove sooner if they brown sooner. Cool for about five minutes. The filling will be extremely hot.

Cherry Empanada Recipe From Scratch
Ingredients You Will Need:
3 cups white flour
1 tablespoon baking powder
½ teaspoon salt
½ cup shortening
2 eggs, beaten
½ cup milk
2 cans cherry pie filling
Fat for deep frying (optional)
Powdered sugar

Place the flour, baking powder and salt into a large bowl; mix to blend. Cut in the shortening, and then add the beaten eggs. The dough may be slightly hard. Knead it until it gives a little more. Roll it into a ball, and chill for one to two hours.

Divide the dough into about a dozen even-sized balls. Place each ball between two sheets of lightly floured waxed paper, and press into an eight-inch circle. Add one scoop of cherry pie filling to each circle, and then fold the circle in half. Run a bead of water along the edge of the dough. Press the edges together for a seal. Crimp the edges with your fingers, or use a fork.

Bake for 15 minutes in an oven that has been preheated to 400 degrees Fahrenheit, or deep-fry the turnovers at 375 degrees Fahrenheit for about four minutes each. Dust with powdered sugar.

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