Can I bake these empanadas instead of frying them?
Yes, you can! Brush them lightly with oil and bake at 375°F (190°C) for 15-20 minutes, flipping halfway, until golden brown. They might not be as crispy as fried ones.
DESSERT
Nicaraguan Plantain and Cheese Empanadas with Guava Glaze
These sweet and savory empanadas feature a delightful filling of ripe plantains and creamy cheese, encased in a crispy shell. A vibrant guava glaze adds a touch of tropical sweetness, making them a perfect dessert or snack.
HOW TO MAKE IT
Let's cook.
01
Peel the ripe plantains and cut each into 3-4 large pieces. Place them in a pot, cover with water, and add 1/4 teaspoon of salt. Bring to a boil over medium-high heat and cook for 15 minutes, or until very tender.
02
Drain the cooked plantains and mash them thoroughly with a fork or potato masher until smooth. Allow the mashed plantain to cool slightly, about 5 minutes.
03
While the plantains cool, prepare the guava glaze. In a small saucepan, combine the 1/4 cup guava paste and 2 tablespoons water. Cook over low heat for 3-5 minutes, stirring constantly, until the guava paste melts and forms a smooth glaze. Set aside.
04
Take about 2 tablespoons of the mashed plantain and flatten it into a disc, approximately 3-4 inches in diameter. Place 1 tablespoon of crumbled queso fresco in the center of the plantain disc.
05
Carefully fold the plantain disc in half, enclosing the cheese, and press the edges firmly to seal, forming a crescent-shaped empanada. Repeat with the remaining plantain and cheese.
06
Heat 3 cups of vegetable oil in a deep skillet or pot over medium-high heat to 350°F (175°C).
07
Carefully place 2-3 empanadas into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
08
Remove the empanadas from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining empanadas.
09
Arrange the warm empanadas on a serving platter and drizzle generously with the prepared guava glaze before serving.
About This Recipe
These sweet and savory empanadas feature a delightful filling of ripe plantains and creamy cheese, encased in a crispy shell. A vibrant guava glaze adds a touch of tropical sweetness, making them a perfect dessert or snack.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of cinnamon to the mashed plantains. Ensure your plantains are very ripe (yellow with many black spots) for the best sweetness and texture. If the plantain dough is too sticky, lightly grease your hands with a little oil before forming the empanadas.
Easy Substitutions
Instead of queso fresco, you can use a mild, melting cheese like mozzarella or a blend of Monterey Jack and cream cheese. If guava paste is unavailable, a thick fruit jam (like fig or apricot) can be used for the glaze, thinned with a little water.
Storage & Reheating
Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster oven or air fryer at 350°F (175°C) for 5-7 minutes until warmed through and crispy.
Serving Suggestions
Serve these empanadas warm as a dessert with a scoop of vanilla ice cream, as a sweet breakfast treat with coffee, or as a unique appetizer for a party. They also pair wonderfully with a side of fresh tropical fruit salad.
Common Mistakes
1. Not using ripe enough plantains: Unripe plantains will be starchy and not sweet, affecting the flavor and texture. Always use plantains that are mostly black or very yellow with many black spots. 2. Overfilling the empanadas: Too much cheese can cause the empanadas to burst during frying. Use just enough to fill the center. 3. Not sealing the edges properly: This will lead to cheese leaking out into the oil. Press the edges firmly to create a good seal. 4. Frying at the wrong temperature: Oil that is too cool will result in greasy empanadas, while oil that is too hot will burn the outside before the inside is heated through. Use a thermometer to maintain 350°F (175°C).
Frequently Asked Questions
Can I make the plantain dough ahead of time?
You can mash the plantains and store them covered in the refrigerator for up to 1 day. Bring to room temperature before forming the empanadas.
What kind of cheese is best for this recipe?
Queso fresco is traditional and provides a nice salty contrast. However, any mild, semi-firm cheese that melts well, like mozzarella or a mild white cheddar, would also work.
MORE TO KNOW
The key to perfect plantain empanadas is achieving the right consistency for the plantain dough. Overcooked plantains can become watery, making the dough difficult to handle. If your mashed plantain feels too wet, you can gently cook it in a dry skillet over low heat for a few minutes, stirring constantly, to evaporate some of the moisture. This will make it easier to form the empanadas without them falling apart during frying. Conversely, if the plantain is too dry, add a tiny bit of water, 1/2 teaspoon at a time, until it's pliable.
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