Sweet Plantain and Chocolate Empanaditas

Sweet Plantain and Chocolate Empanaditas
Photo by Becky Luigart-Stayner


  • 2 tablespoons fat-free sweetened condensed milk
  • Dough:
  • Cooking spray
  • 5 teaspoons 2% reduced-fat milk, divided
  • ½ teaspoon salt
  • 6 tablespoons ice water
  • 1 teaspoon cider vinegar
  • + 8 more ingredients
    • Filling:
    • ¼ cup granulated sugar
    • 2 cups all-purpose flour, divided
    • ¼ cup semisweet chocolate minichips
    • ½ cup vegetable shortening
    • Remaining ingredients:
    • 1 cup (1-inch-thick) sliced soft black plantain (about 1/2 pound)
    • 2 tablespoons powdered sugar

Preheat oven to 400°. To prepare filling, cook plantain in boiling water 10 minutes or until tender; drain. Combine plantain and condensed milk in a bowl, and mash with a potato masher. Set aside. To prepare the dough, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 c...

View full recipe at My Recipes


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