Sweet Plantain Empanadas The Best Recipes

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Sweet Plantain Empanadas

"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."

Ingredients :

  • 5 ripe plantains, cut into chunks
  • 1/2 cup white sugar
  • 2 cinnamon sticks
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Filling:
  • 2 1/2 cups whole milk, divided
  • 1/4 cup cornstarch
  • 2 tablespoons white sugar
  • 1 tablespoon lemon zest
  • 1 cinnamon stick
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • vegetable oil for frying

Instructions :

Prep : 20M Cook : 12M Ready in : 1H28M
  • Boil plantains in a large pot of water until tender, 20 to 30 minutes; drain.
  • Peel plantains while still hot and mash in a bowl until smooth.
  • 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.
  • Whisk 1/2 cup milk and cornstarch together in a small bowl until smooth.
  • 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.
  • 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.
  • Heat oil in a deep skillet. Fry empanadas in batches until golden brown, about 5 minutes per side. Drain on paper towels.

Notes :

  • Look for plantains that are yellow with black spots.

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