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Air-Fried Chocolate-Banana Empanadas with Cinnamon Whipped Cream
Air-Fried Chocolate-Banana Empanadas with Cinnamon Whipped Cream
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Chocolate and banana empanadas air-fried to perfection, topped with cinnamon whipped cream for a decadent and stunning dessert.
Ingredients:
  • 1 tablespoon water
  • 1 (14 ounce) package empanada pastry discs
  • 0.66666668653488 cup miniature semisweet chocolate chips
  • 5 bananas, peeled and halved horizontally
  • 1 tablespoon milk
  • 1 tablespoon turbinado sugar, or as needed
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon Mexican vanilla extract
  • 0.25 teaspoon ground cinnamon
  • 1 pinch ground cinnamon
Instructions:
  • Preheat the air fryer to a perfect 400°F (200°C).
  • Combine egg and water in a small bowl and whisk.
  • Lay an empanada disc on a work surface. Add a tablespoon of chocolate chips in the center and top with half a banana. Brush edges with egg mixture, fold in half, and firmly pinch edges to seal. Transfer to a baking sheet. Repeat with remaining empanada discs, bananas, and chocolate chips.
  • Coat empanadas with milk and top with turbinado sugar. Arrange 3 to 4 empanadas in a single layer in the air fryer basket, ensuring they are not overcrowded.
  • Air fry the empanadas until they reach a perfect golden brown color, which should take about 6 to 7 minutes. Transfer them to a serving platter and continue with the rest of the batch.
  • Using an electric mixer, whip cream in a medium bowl until soft peaks form. Then, add powdered sugar, vanilla extract, and 1/4 teaspoon cinnamon, and continue whipping until stiff peaks form. Finish by topping warm empanadas with the cinnamon whipped cream and a sprinkle of additional cinnamon.

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