Air Fryer Chocolate Banana Empanadas with Cinnamon Whipped Cream

Ingredients

• Para Empanadas, Dough for Turnover Pastries

  Dough for Turnover Pastries, Goya

  10 shell or 1000g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Water

  Plain, clean water

  1 tbsp or 15g

• Mini Morsels

  Toll House

  10 ⅔ tbsp or 149g

• Banana

  Raw

  5 small or 505g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 tbsp or 15g

• Turbinado sugar

  1 tbsp or 15g

• Heavy whipping cream

  Fluid

  1 cup, whipped or 120g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Vanilla extract

  1 tsp or 4g

• Vanilla

  Sun Soy

  0.005 cup or 0.5g

• Cinnamon

  Spices, ground

  0.02 tbsp or 0.2g

Directions

1. Preheat the air fryer to 400 degrees F (200 degrees C).
2. Whisk together egg and water in a small bowl.
3. Place an empanada disc on a work surface. Place 1 tablespoon chocolate chips in the center of dough and top with 1/2 banana. Brush edges of empanada disc with egg mixture and fold in half, firmly pinching the edges to seal. Place on a baking sheet. Repeat process with remaining empanada discs, bananas, and chocolate chips.
4. Brush empanadas with milk and sprinkle with turbinado sugar. Place 3 to 4 empanadas in a single layer, being careful not to overcrowd, in the air fryer basket.
5. Cook in the air fryer until golden brown, 6 to 7 minutes. Remove to a platter and repeat with remaining empanadas.
6. Meanwhile, whip cream in a medium bowl with an electric mixer until soft peaks form. Add powdered sugar, vanilla extract, and 1/4 teaspoon cinnamon; whip until stiff peaks form. Top warm empanadas with cinnamon whipped cream and sprinkle with additional cinnamon.