A sweet twist on the classic Argentinian empanada, filled with caramelized bananas and creamy dulce de leche. This dessert is a delightful fusion of flavors, perfect for a comforting treat.
1. Peel and slice the banana into thin rounds. 2. In a small pan, melt butter over medium heat and lightly caramelize the banana slices with sugar until golden. 3. Lay the empanada dough flat and place a spoonful of dulce de leche in the center. 4. Add caramelized banana slices on top of the dulce de leche. 5. Fold the dough over to form a half-moon shape and press edges to seal. 6. Heat oil in a frying pan and fry the empanada until golden brown on both sides. 7. Remove and drain on paper towels. 8. Dust with powdered sugar before serving if desired.
1 ripe banana 2 tablespoons dulce de leche 1 sheet of empanada dough (or pie crust) 1 teaspoon butter 1 teaspoon sugar Oil for frying Powdered sugar for dusting (optional)
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