Banana Empanadas

Sweet bananas, shimmering with brown sugar and cinnamon, are nestled inside that golden brown, flaky, sugary pocket. Five ingredients and less than 20 minutes and you can be nuzzling up to this amazing dessert.

Banana Empanadas

Cooking spray
3 cups sliced bananas
2 tablespoons light or dark brown sugar
1 teaspoon ground cinnamon
2 (9-inch) refrigerated pie crusts
Powdered sugar for serving

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or spray with cooking spray.
In a large bowl, combine the bananas, brown sugar and cinnamon. Mix well and set aside.
Unroll pie crusts onto a flat surface.
Using a ring mold (about 3 to 4 inches in diameter), cut circles out of the dough (you should get about 8 circles (if necessary, combine the scraps and roll them out to make more circles). Place the banana mixture on the center of half of the rounds.  Place another round on top and pinch around the edges to seal. Transfer the empanadas to the prepared baking sheet and make 1 to 2 slits in the top to allow steam to escape during cooking.
Bake for 8 to 10 minutes, until the crust is golden brown.
Cool on the pan for 3 to 5 minutes. Sift the powdered sugar over top and serve warm or room temperature.
Makes 8 empanadas (serves 4 to 6)