SWEET PLANTAIN EMPANADAS

Sweet Plantain Empanadas image

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.

Provided by csantare

Time 1h28m

Yield 12

Number Of Ingredients 13

Ingredients

5 ripe plantains, cut into chunks
½ cup white sugar
2 cinnamon sticks
1 teaspoon vanilla extract
¼ teaspoon salt
2 ½ cups whole milk, divided
¼ cup cornstarch
2 tablespoons white sugar
1 tablespoon lemon zest
1 cinnamon stick
1 teaspoon vanilla extract
¼ teaspoon salt
vegetable oil for frying

Steps:

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.

Nutrition Facts : Calories 192.2 calories, Carbohydrate 39.7 g, Cholesterol 5.1 mg, Fat 3.8 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 120.6 mg, Sugar 24 g