Air-Fried Chocolate-Banana Empanadas with Cinnamon Whipped Cream

Ingredients

• 1 egg
• 1 tablespoon water
• 1 package empanada pastry discs , 14 ounce
• 0.67 cups miniature semisweet chocolate chips
• 5 bananas , peeled and halved horizontally
• 1 tablespoon milk
• 1 tablespoon turbinado sugar , or as needed
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon Mexican vanilla extract
• 0.25 teaspoons ground cinnamon
• 1 pinch ground cinnamon

Instructions

1. 1

   Preheat the air fryer to 400 degrees F (200 degrees C).

2. 2

   Whisk together egg and water in a small bowl.

3. 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. 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. 5

   Cook in the air fryer until golden brown, 6 to 7 minutes. Remove to a platter and repeat with remaining empanadas.

6. 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.