2 ripe bananas, sliced about 1/4 inch thick
4 oz pumpkin cream cheese, softened
1/4 cup confectionary sugar
1 tsp vanilla extract
1 package of prepared pie crust, contains 2
1 egg, beaten for egg wash
1 tbsp butter
1 tbsp canola oil
Instructions:
Preheat oven to 375 degrees.
Heat a medium skillet with canola oil and butter over medium high heat. Sautee bananas until light golden about 3 minutes. Remove bananas into a mixing bowl, add vanilla, sugar, and pumpkin cream cheese. Mix until combined, set aside.
Roll out pie crust; using an about 3" round cookie cutter, cut out circles from both pie crust. To yield the amount from this recipe, re-roll the remains of dough. Fill each circle with about 1/2 tsp of cream cheese mixture, fold over and crimp with a fork. When finished place on a greased cookie sheet and brush with egg wash. Bake for 15 minutes or until golden.
Yields: 24
Prep time: 10 minutes
Cook time: 20 minutes
These are adorable. They remind me of a "Chinese version" of empanadas that are usually eaten in the Chinese New Year. However, the Chinese version is deep fried. Your recipe is much healthier! :D
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