BANANA ALMOND & BUFFALO MOZZARELLA EMPANADAS WITH HUCKLEBERRY SYRUP

The first and only time I had banana mozzarella empanadas was in Southern Mexico. They were the creamiest and dreamiest in all of the Yucatan! These little nibs that I whipped out the other night from left over dough and bananas going bad were tasty. But, keep in mind this recipe is in dire need to be perfected. Good start though, good start...

Makes 6

Ingredients...

THE DOUGH

1 Packet of Yeast
1 Egg
Flour
Honey
Sugar
Salt

THE FILLING

3 Bananas
Sliced Raw Almonds
Condensed Milk
1 Egg
Honey
Sugar

THE DOUGH

In a glass bowl place a heaping tablespoon of organic (very important) honey and slowly let the warm water melt the honey. About 2 and a half cups of water will do. Stir the honey and make sure it has dissolved. Slowly sprinkle the yeast in and stir. Let sit for about 5 to 10 minutes or until it has a foamy cap.

In a large bowl throw about 3 cups of flour in, add 1 1/2 tablespoons of lavender and about 3 tablespoons of sugar and 1 and a half tablespoons of salt. Mix with a wooden spatula and create a well in the center. When your yeast mixture is ready to go, pour it inside the well. Mix together. The dough should be pretty wet, almost of a liquid consistency. Add a bit of flour and keep stirring. Remember to just add a bit at a time. When it gets too hard to stir, on a floured surface, take the dough out of the bowl and start kneading. Kneading is very important- the yeast is like a heart that you need to pump to keep alive.

When your dough is ready to "sleep", place in a bowl and cover with a moist linen. After an hour or so it will double in bulk. When this has happened, punch the dough to release the air. Continue kneading and place back in the bowl and cover again with a moist linen.


THE FILLING

In a bowl slice up 3 bananas. Melt 1 tablespoon of condensed milk and 1 tablespoon of honey together. Pour into the the bananas and add 2 tablespoons of sugar. Add about 1/4 cup of sliced raw almonds and mix well. Slice 12 pieces of buffalo mozzarella and set aside.

MAKING THE EMPANADAS

Preheat oven to 375 degrees. Grab a handful of dough and make into a ball. Start to flatten out that ball by either using your hands and fingertips or a rolling pin. Place one slice of cheese on one side of the circle top with filling (about 2 heaping tablespoons) and cover with a second slice of cheese and seal. You may need to use some water to seal the ends. Place on sheet pan.

When you are done, cover evenly with sprinkled flour and slice 3 slits on top. Place in oven for 10 minutes. Before your ten minutes is up whip up one egg and a tablespoon of sugar. Take empanadas out and baste the tops with your egg and sugar mixture. Put back into the oven for another 5 to 10 minutes or until the are golden brown.

I just happen to have some huckleberry syrup. Drizzled on top, it was pretty divine.