Empanadas de Platano: Sweet Plantain Empanadas

Empanadas de platano are the sweetest members of the Guatemalan empanada family. Made from ripe plantain dough folded around a sweet filling, fried until golden, and rolled in cinnamon sugar, they are a dessert, a snack, and a celebration food all in one.

The plantain dough is naturally sweet – when the plantain is properly ripe (the skin should be almost completely black), it brings its own sugars to the party. The flour is just there to give the dough structure so it holds its half-moon shape during frying. The filling can be sweetened black bean paste (the same filling used in rellenitos) or a creamy vanilla custard. Either way, the contrast of the warm, crispy exterior and the soft, sweet interior is irresistible.

In Guatemala, empanadas de platano appear at celebrations and holidays, but they are also everyday street food at markets. They cost Q5-8 each, and the sight of them glistening in the market stall, freshly fried and coated in cinnamon sugar, is impossible to resist.

Ingredients

For the Dough

• 4 very ripe plantains (skin should be black)
• 1/2 cup all-purpose flour
• Pinch of salt

For the Filling (Choose One)

Option A: Sweet Bean Filling

• 2 cups refried black beans
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon cocoa powder (optional)

Option B: Custard Filling

• 2 cups vanilla custard (manjar de leche), cooled

For Frying and Coating

• Vegetable oil for frying
• 1/2 cup sugar mixed with 1 teaspoon ground cinnamon

Step-by-Step Instructions

Step 1: Cook the plantains. Peel the ripe plantains and cut into large chunks. Boil in water for about 15 minutes until very soft. Drain thoroughly.

Step 2: Make the dough. Mash the hot plantains until completely smooth – no lumps. Mix in the flour and salt to form a pliable dough. If too sticky, add flour a tablespoon at a time. If too dry, add a splash of water. Refrigerate the dough for 15 minutes to firm up, making it easier to handle.

Step 3: Prepare the filling. For the bean filling, heat the refried beans in a skillet with sugar, cinnamon, and optional cocoa powder. Stir constantly over medium heat until the mixture is very thick – it should hold its shape when scooped. Let cool enough to handle. For the custard filling, simply ensure it is cool and thick.

Step 4: Shape the empanadas. Take a golf-ball sized piece of dough. Roll it into a ball, then flatten between your palms (or between two pieces of plastic wrap) into a circle about 4 inches in diameter. Place 1-2 tablespoons of filling in the center. Fold the dough over to create a half-moon shape. Press the edges firmly to seal, using a fork to crimp if desired.

Step 5: Fry. Heat about 1 inch of oil in a deep skillet over medium heat. Carefully slide the empanadas into the oil. Fry for about 3 minutes per side until deep golden brown. Do not crowd the pan. Remove with a slotted spoon.

Step 6: Coat and serve. Drain briefly on paper towels. While still warm (not hot), roll each empanada in the cinnamon-sugar mixture until completely coated. Serve immediately.

Como Lo Hacemos en Guatemala (Local Tips)

Ripe, ripe, ripe. The plantains cannot be too ripe for this recipe. Black skin is ideal. The natural sugars in ripe plantain reduce the amount of added sugar needed and give the dough its characteristic sweetness.

Keep the dough thick enough. Too thin and the empanada will tear during frying. About 1/4 inch thick is the right balance – thin enough to be crispy, thick enough to hold.

The filling must be thick. Whether beans or custard, a runny filling will leak out during frying. Cook it down until it is paste-like. Better too thick than too thin.

Fry at medium heat. Plantain dough browns faster than regular dough because of the natural sugars. Keep the oil at medium to avoid burning the outside while the inside stays cold.

Find Ingredients in the US

Approximate Nutrition (per empanada)

More Guatemalan recipes: Rellenitos (Plantain and Bean Dessert) | Platanos en Mole | Torrejas

Related: Guatemala Food Guide | Food Prices | Cost of Living