Puerto Rican-Style Sweet Plantain Empanadas
Golden fried empanadas filled with a sweetened mashed ripe plantain and cream cheese mixture, perfect for a dessert or sweet snack. This caribbean-inspired desserts ready in about 45 minutes layers ripe plantains, cream cheese, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 large, peeled and sliced ripe plantains
- 4 oz, softened cream cheese
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 6 tbsp, cubed cold unsalted butter
- 1/4 cup cold water
- for frying, about 2 cups vegetable oil
- for dusting powdered sugar
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Boil 3 large peeled and sliced ripe plantains in a pot of water for 15 minutes until soft. Drain and mash thoroughly in a bowl with 4 oz softened cream cheese, 1/4 cup granulated sugar, and 1 tsp vanilla extract until smooth and creamy.
- Step 2: In a separate large bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Cut in 6 tbsp cold cubed unsalted butter with fingertips or a pastry cutter until the mixture resembles coarse crumbs.
- Step 3: Gradually add 1/4 cup cold water to the flour mixture, stirring until a dough forms. Knead lightly on a floured surface until smooth.
- Step 4: Roll the dough to about 1/8 inch thickness and cut into 4-inch circles using a round cutter.
- Step 5: Place about 2 tbsp of the sweet plantain and cream cheese filling in the center of each circle. Fold dough over to form a half-moon and press edges firmly with a fork to seal.
- Step 6: Heat about 2 cups vegetable oil in a deep skillet to 350°F. Fry the empanadas in batches for 3-4 minutes per side until golden brown and crisp.
- Step 7: Drain on paper towels and dust with powdered sugar before serving warm.
Frequently asked questions
How long does Puerto Rican-Style Sweet Plantain Empanadas take to make?
Total time is about 45 minutes (30 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Puerto Rican-Style Sweet Plantain Empanadas?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Puerto Rican-Style Sweet Plantain Empanadas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Puerto Rican-Style Sweet Plantain Empanadas for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Puerto Rican-Style Sweet Plantain Empanadas?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
