Banana Plantain and Chocolate Turnovers

Name: Banana Plantain and Chocolate Turnovers
Prep time: 70 min
Yield: 12
Cuisine: Argentina
Ingredients: 1 cup plantain, ripe, peeled, and diced; 2 cups flour; 2 tablespoons condensed milk; 6 tablespoons water; 1 tablespoon white vinegar; 2 tablespoons icing sugar; 1/2 tablespoons salt; 1/2 cups vegetable butter; 5 tablespoons cow's milk; 1/4 cups sugar; 1/4 cups semi-dark chocolate chips; spray oil

Deborah Dana

Delicious homemade turnovers filled with plantain and served with chocolate sauce.

Reviewed by Editorial Team of Kiwilimón

Published: 02-01-2011

Preparation

1h 10 mins

Cook the plantain in boiling water for 10 minutes and remove. In a deep bowl, mash the plantain with a fork and add the condensed milk, mixing well. In a deep bowl, mix 1/2 cup of flour, cold water, and vinegar with a whisk. Add the remaining flour, powdered sugar, and salt, and mix with a fork. On a damp surface, place plastic wrap and put the dough there. Cover and freeze for 10 minutes. Preheat the oven to 200 degrees Celsius. Remove the dough from the freezer and plastic wrap and place it on a clean surface with a little flour. Roll out the dough and cut 24 circles with a cookie cutter. Place the circles on a greased baking sheet. Moisten the edges of the circles with water using your finger. Using a spoon, fill each circle with 2 tablespoons of banana puree and some chocolate chips. Close the circles in the shape of a turnover and press the edges with a fork. Using a pastry brush, cover the turnovers with a little milk and sugar. Bake for 17 minutes or until they are lightly golden. In a deep bowl, mix the remaining chocolate chips with a little milk and microwave for 30 seconds. Use this sauce to accompany your dessert.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Banana Plantain and Chocolate Turnovers

Ingredients

Preparation

Nutritional information

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