Banana Nutella Empanadas ( Empanadas De Platanos Y Chocolate)

Ingredients

• 1 large ripe banana, peeled and cut into 1/4-inch cubes
• 1 cup nutella chocolate hazelnut spread
• 2 refrigerated 9-inch pie shells or favorite from-scratch pie dough (enough for two 9-inch pie crusts)
• 2 tablespoons water
• 2 tablespoons granulated sugar
• cinnamon ice cream (optional) or whipped cream, for serving (optional)

Directions

1. 1

   In small bowl, mix banana and Nutella until combined (it will thicken and become stiff).

2. 2

   Set aside.

3. 3

   Divide dough in half.

4. 4

   Roll out each half to a 14 x 8-inch rectangle, 1/4-inch thick.

5. 5

   Using square or round 3-inch cookie cutter, cut out 8 pieces per half.

6. 6

   Place 1 heaping teaspoon Nutella-banana mixture on each dough cutout.

7. 7

   Brush outer perimeter with water and fold dough to make a closed pocket.

8. 8

   Press edges together with fork.

9. 9

   Brush with water and sprinkle with sugar. Freeze on parchment paper or foil-lined baking sheets for at least 15 minutes.

10. 10

    Bake empanadas until golden, about 20 minutes.

11. 11

    Serve warm with cinnamon ice cream or whipped cream, if desired.