Rainbow Banana Caramel Empanada
LINE a 18x13x1-inch baking pan with Reynolds® Parchment Paper.
CUT 10, 4-inch circular disks out of the pre-packaged pie dough
SPOON Bananas onto one side of each dough disk. Drizzle about a teaspoon of caramel on top. Brush the inner edges with heavy cream, and then fold the dough over into half moon shape. Crimp and flute edges together to seal. Repeat with remaining dough.
TRANSFER to parchment lined pan.
DIVIDE remaining heavy cream into 7 small prep bowls. Place 1 to 2 tablespoons of cream into each bowl. Use food coloring to dye each of the creams into red, orange, yellow, green, blue and purple.
USE a small paintbrush to paint the colored cream wash onto each of the empanadas in a rainbow pattern. Repeat with a second coat if necessary. Transfer to freezer for 15 minutes.
PREHEAT the oven to 350° and bake for 20 to 25 minutes or until crust is golden.
COOL on a wire rack for 10 to 15 minutes before serving.