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Banana Cream Empanadas

Banana Cream Empanadas

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Makes 14 servings Calories 170 Prep Time 30 minutes Total Time 1 hour Made with Splenda® Brown Sugar Blend


To make the filling:

  1. In a bowl, combine cream cheese, Splenda Brown Sugar Blend, and lemon zest; mix until smooth and creamy.
  2. Fold bananas into cream cheese mixture. Cover and refrigerate for 15 minutes.

To make the filling:

  1. Preheat oven to 350°F. Spray a baking sheet with cooking spray.
  2. In a bowl, whisk together egg and water to make an egg wash.
  3. On a flour-dusted work surface, unroll one pie crust. Use a 4” round cookie cutter to cut 7 circles; repeat with remaining pie crust.
  4. Fill each circle with one tablespoon of filling. With a pastry brush, brush outer edges of crust with egg wash.
  5. Fold dough to make a half-moon shape. Seal each empanada by pressing with a fork along the edges.
  6. Brush whole surface of each empanada with egg wash and lightly sprinkle with Splenda Brown Sugar Blend. Place empanadas on baking sheet.
  7. Bake for 20–25 minutes or until golden brown. Cool slightly, then transfer to a wire rack. Serve warm.


  • To further lower saturated fat, make this Homemade Pie Crust with Splenda Granulated Sweetener instead of using refrigerated pie crusts.

Nutrition Info Per Serving

Serving Size: 1 empanada

Calories 170
Total Fat 8g
Saturated Fat 3.5g
Cholesterol 25mg
Sodium 180mg
Total Carbs 23g
Dietary Fiber 0g
Sugars 7g
Added Sugars 4g
Protein 2g