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Mexican Nutella and Banana Empanadas

By Michelle @ Giraffes Can Bake
  • minutes
  • Serves 24

INGREDIENTS

310 g

plain flour (all purpose)

1 tsp

salt

1 tbsp

sugar

230 g

unsalted butter, cold and cubed

120 milliliters

ice water*

200 g

Nutella (or any chocolate hazelnut spread)

1 tsp

ground cinnamon

1/4 tsp

chili powder

1

large ripe banana, thinly sliced

30 g

unsalted butter, melted

3 tbsp

sugar

1 tsp

ground cinnamon