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Caramel-Banana Pockets

Caramel-Banana Pockets

Bearing a slight resemblance to deepfried sopaipillas, a favorite dessert in the southwestern U.S., these pillowlike pastries are made with wonton wrappers, filled with banana and caramel, and cooked in a skillet with a small amount of oil.

Oxmoor House JANUARY 2008

  • Yield: 6 servings (serving size: 2 pockets and 1 1/2 teaspoons caramel topping)
  • Cook time: 14 Minutes
  • Prep time: 12 Minutes

Ingredients

  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon water
  • 2 small bananas, finely chopped (about 1 cup)
  • 4 tablespoons fat-free caramel topping (such as Smucker's), divided
  • 1/4 teaspoon ground cinnamon
  • 12 wonton wrappers
  • 8 teaspoons canola oil, divided
  • 2 teaspoons powdered sugar

Preparation

Combine cornstarch and water in a small bowl, stirring well.

Combine banana, 1 tablespoon caramel topping, and cinnamon in a small bowl, stirring well. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), moisten edges of each wonton wrapper with cornstarch mixture. Place about 2 teaspoons banana mixture in center of each wrapper; fold in half to close, forming a rectangle. Press edges to seal.

Heat 4 teaspoons oil in a large nonstick skillet over medium-high heat. Place 6 pockets in pan; cook 3 to 4 minutes on each side or until golden. Remove from pan, and cool on a wire rack. Repeat procedure with remaining oil and pockets. Dust with powdered sugar; serve with remaining 3 tablespoons caramel topping.

Nutritional Information

Amount per serving
  • Calories: 181
  • Fat: 6.6g
  • Saturated fat: 0.5g
  • Protein: 1.9g
  • Carbohydrate: 28.8g
  • Cholesterol: 1mg
  • Iron: 0.6mg
  • Sodium: 129mg
  • Calories from fat: 33%
  • Fiber: 1.2g
  • Calcium: 10mg
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Caramel-Banana Pockets Recipe

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