Honey-Drizzled Plantain Empanadas
- tastewithoutaface
- May 2
- 3 min read
Updated: 7 days ago
Disclaimer: This page contains AI-generated content and may also contain affiliate links.
Total Cook Time: ~1 hour 15 minutes | Level of Difficulty: Moderate
Golden, crisp empanadas meet sweet tropical plantains in this irresistible treat. Ripe plantains are gently sautéed with a touch of cinnamon, stuffed into flaky pastry pockets, baked until perfectly puffed, then finished with a warm honey drizzle. Whether enjoyed as a snack, dessert, or brunch highlight, these empanadas bring sunshine to any table.
Ingredients (makes 12 empanadas)
For the Filling
2 large ripe (yellow-with-black-spots) plantains
1 Tbsp unsalted butter (or coconut oil)
1–2 Tbsp brown sugar (to taste)
½ tsp ground cinnamon
Pinch salt
For the Empanada Dough
2½ cups all-purpose flour
½ tsp salt
8 Tbsp (1 stick) cold unsalted butter, cubed
1 large egg
½ cup cold water (plus extra if needed)
1 tsp apple cider vinegar
For Assembly & Finish
1 egg, beaten (for egg wash)
¼ cup honey (mild-flavored, e.g. clover or acacia)
Flaky sea salt or toasted sesame seeds (optional garnish)
Ingredient Alternatives
Plantains: Substitute with diced apple or pear sautéed in butter for a different fruit twist.
Butter: Use vegan butter or coconut oil for dairy-free version.
Flour: Try half whole-wheat flour for nuttier flavor (dough will be denser).
Honey: Maple syrup or agave nectar work well as alternative drizzles.
Step 1: Cook the Plantains
Peel and slice plantains into ½″ rounds.
In a skillet over medium heat, melt butter. Add plantains, brown sugar, cinnamon, and salt.
Cook, stirring gently, until plantains are soft and caramelized, about 5–7 minutes. Let cool.
Tip Alert: Ripe Plantains: Choose plantains with black-speckled skins—they’re sweetest and softest when cooked.
Step 2: Make the Dough
In a bowl or food processor, pulse flour and salt. Add cubed cold butter and cut in (or pulse) until mixture resembles coarse crumbs. Whisk egg, water, and vinegar together, then pour into flour mixture. Stir or pulse just until dough comes together—don’t overmix.
Form into a disk, wrap, and chill at least 30 minutes.
Tip Alert: Cold Butter: Keeping butter cold gives the dough those flaky layers— handle it quickly and chill between steps.
Step 3: Shape & Fill
Preheat oven to 400 °F (200 °C) and line a baking sheet with parchment.
On a lightly floured surface, roll dough to 1/8″ thickness. Use a 4″ round cutter to cut circles.
Place 1–2 Tbsp of the cooled plantain filling in center of each round. Brush edge with beaten egg, fold over to form a half-moon, and seal edges with a fork.
Tip Alert: Even Sealing: Press edges firmly with a fork to prevent filling from leaking during baking.
Step 4: Bake
Arrange empanadas on sheet. Brush tops with more egg wash.
Bake 18–20 minutes, until golden brown and puffed. Transfer to a wire rack.
Tip Alert: Batch Baking: Empanadas can be assembled ahead and frozen on a tray; transfer frozen to the oven (add 2–3 minutes bake time).
Step 5: Drizzle & Serve
Warm honey slightly (15 seconds in microwave) and drizzle over hot empanadas.
Sprinkle with flaky sea salt or sesame seeds if desired. Serve immediately.
Beverage Pairing
Spiced Dark Rum Cocktail: A rum punch with cinnamon and orange notes echoes the empanadas’ sweetness.
Chilled Cava or Prosecco: Bubbles and bright acidity cut through honeyed richness.
Ginger Turmeric Tea (iced or hot): Warming spices complement cinnamon and plantain flavors.
These Honey-Drizzled Plantain Empanadas are a perfect marriage of flaky pastry and sweet tropical filling—sure to become a new favorite for brunch, parties, or weekend indulgence. Give them a try, and let that warm honey drizzle whisk you away to an island state of mind!
Kommentare