Given how good the savory empanadas are at Rincon Argentino, which I review this week, I was curious why the restaurant doesn't serve empanadas for dessert. "They're not very common," explains chef-owner Christian Saber, a native of Argentina, which is why he offers more classic desserts such as dulce de leche-filled cookies and quince tarts. See also: Behind the scenes at Rincon Argentino
Still, the idea of crisp dough tucked around sweet fillings sounds very appealing, for the same reason that hand-held cherry pies or French chausson aux pommes are so hard to resist.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
Newsletters
While Saber says this recipe for chocolate-banana empanadas reminds him of something "you can get in that Cheesecake Factory, not an empanada place," I think I'll give it a try. But I'll take a tip from others who have and swap refrigerated pie crust for Tyler Florence's masa harina-filled empanada dough.
Follow @CafeWestword
Or sign in with a social account:
FACEBOOK GOOGLE + TWITTER YAHOO!