KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Warm Childhood Memories

September 19, 2013

When the warm weather subsides, it’s time to turn on the oven and start baking some of our favorite fall treats. Cozy desserts with pumpkin, cinnamon, persimmons and pomegranates start making their way onto our dinner tables and the kid’s lunch boxes.

As a child, I loved my mother’s guava paste empanadas with cream cheese. During the month of September as we returned to school, my mother made a big batch for my brother, my sister and I to enjoy as an afterschool snack to hold us over until dinner. Some were even packaged into gift boxes to give to our new grade school teachers that year.

Now that my son has started preschool, I’ve developed an easy to prepare empanada recipe for him. Just like my mother did for us during our elementary school years.

My son is a big fan of bananas and banana pudding, so I decided to include his favorite fruit in this sweet and tasty dessert I knew he would enjoy.

Simple to transport and easy to hold with their small hands, empanadas can be stuffed with your child’s favorite sweet or savory ingredients. Give these a try and I guarantee your family will have a new favorite treat this fall. Enjoy!

Dulce de Leche Banana Empanadas with Walnuts
Prep Time: 15 minutes• Cook Time: 15 minutes • Serves: 9

Ingredients
3 Tbsp. dulce de leche plus 1 Tbsp. for drizzling
1 large banana, mashed
1/3 cup PLANTERS Walnuts, crushed
1 ready-made pie crust dough
2 Tbsp. flour for dusting
1 egg, beaten
¼ cup powdered sugar

Directions

PREHEAT oven to 450° F and grease baking sheet.

MIX mashed banana, 3 tablespoons dulce de leche and walnuts in a small bowl.

ROLL out pie dough on a floured surface and extend with rolling pin to approximately 12-inches in diameter. Cut out 3-inch circles with cookie cutter or rim of a small bowl.

PLACE 1½ heaping tablespoons of dulce de leche mixture. Brush dough circle edges with egg; fold in half and crimp edges with fork to seal. Place empanadas on prepared baking sheet; brush with egg and prick a few holes with fork.

BAKE for 12-15 minutes or until golden. Sprinkle with sugar and drizzle with remaining dulce de leche.

For more recipes and ideas, visit my blog at www.nibblesandfeasts.com.

Warm Childhood Memories
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email