Sweet Honey-Glazed Plantain Empanadas

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Golden fried empanadas filled with mashed ripe plantains and a touch of honey, creating a sweet and savory Latin American treat perfect for snacks or dessert. This Latin American-inspired recipe, ready in about 55 minutes, turns ripe plantains, honey, cinnamon powder into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 220 calories and feeds 8, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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.

Prep: 40 min Cook: 15 min Serves 8 Latin American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Boil 3 large peeled and sliced ripe plantains in water for 10 minutes until soft. Drain and mash with 3 tbsp honey and 1 tsp cinnamon powder until smooth.
  2. Step 2: In a large bowl, combine 2 cups all-purpose flour and 1/2 tsp salt. Cut in 6 tbsp chilled unsalted butter with fingertips until mixture resembles coarse crumbs.
  3. Step 3: Gradually add 1/3 cup cold water, mixing until a soft dough forms. Wrap dough in plastic and chill for 30 minutes.
  4. Step 4: Roll dough on a floured surface to 1/8-inch thickness. Cut out 4-inch circles. Place 1 tbsp plantain filling in center of each circle.
  5. Step 5: Fold dough over filling to create half-moons and press edges with a fork to seal.
  6. Step 6: Heat vegetable oil in a deep skillet to 350°F. Fry empanadas in batches for 3-4 minutes per side until golden and crisp. Drain on paper towels and serve warm.

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