1 large, ripe banana, peeled and cut into 1/4-inch cubes
1 cup Nutella hazelnut spread
2 refrigerated 9-inch pie crusts or favorite from-scratch
pie dough (enough for two 9-inch pie crusts)
2 tablespoons water (for brushing)
2 tablespoons granulated sugar
Cinnamon ice cream or whipped cream, for serving (optional)
In small bowl, mix banana and Nutella until combined (it will
thicken and become stiff). Set aside.
Divide dough in half. Roll out each half to a 14 x 8-inch rectangle,
1/4-inch thick. Using square or round 3-inch cookie cutter,
cut out 8 pieces per half. Place 1 heaping teaspoon Nutella-banana
mixture on each dough cutout. Brush outer perimeter with water
and fold dough to make a closed pocket. Pinch edges together
with fork. Brush with water and sprinkle with sugar. Freeze
on parchment paper or foil-lined baking sheets for at least
15 minutes. (The empanadas can be made up to this point and
frozen for 3 months.)
Bake empanadas until golden, about 20 minutes.
Serve warm with cinnamon ice cream or whipped cream, if desired.