Description
A quick and easy fried banana pastry filled with creamy dulce de leche, coated in cinnamon sugar. A comforting dessert made in under 20 minutes.
Ingredients
3 units Bananas nanicas maduras (but firm)
6 tablespoons (cheias) Doce de leite
6 discs Massa de pastel (red or square)
500 ml Oil for frying
to taste Sugar and cinnamon for dusting
Instructions
- Cut each banana in half lengthwise, then cut each half into two smaller pieces
- Open a pastry disc. Place a teaspoon of dulce de leche in the center. Add a banana piece on top
- Fold the dough into a half-moon, pressing the edges firmly with a fork to seal. Repeat for all
- Heat oil over medium heat (170°C). Fry the empanadas in batches for about 2 minutes per side until golde
- Drain on paper towels. While still warm, toss in cinnamon sugar mixture
- Serve immediately
Notes
Don't overfill to prevent leakage.
Bananas should be ripe but firm to hold shape during frying.
Oil temperature is critical: test with a wooden chopstick – bubbles form when ready.
For a baked version, brush with egg yolk and bake at 180°C for 20 minutes.
Leftovers can be stored in an airtight container in fridge for 2 days; reheat in airfryer or oven (not microwave) to restore crispness.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Frying
- Cuisine: Brazilian