Description
Delightful Pineapple Empanadas filled with a sweet and tangy mixture of fresh pineapple, sugar, and cinnamon, encased in a flaky, buttery crust.
Ingredients
Scale
- 2 cups fresh pineapple, finely chopped
- 1/2 cup granulated sugar (or brown sugar)
- 1 tsp cinnamon
- 1/2 cup butter, cold and cubed
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 to 1/2 cup iced water
- 1 egg (for egg wash)
Instructions
- Prepare the pineapple filling: In a medium saucepan, combine chopped pineapple, sugar, and cinnamon. Cook over medium heat until juices are released, about 5-7 minutes. Let cool.
- Make the dough: In a mixing bowl, combine flour and salt. Cut in butter until resembling coarse crumbs. Gradually add iced water until a dough forms. Knead gently, wrap in plastic, and refrigerate for 30 minutes.
- Roll and cut the dough: Roll out chilled dough on a floured surface to a thin sheet. Use a round cutter to cut out 4-5 inch circles.
- Assemble the empanadas: Place a tablespoon of cooled filling on each circle. Fold to create a half-moon and seal the edges, crimping if desired.
- Bake: Preheat oven to 375°F (190°C). Place empanadas on a lined baking sheet, brush tops with egg wash, and bake for 20-25 minutes until golden brown.
- Serve: Let cool slightly before serving. They can be enjoyed warm or at room temperature, optionally sprinkled with powdered sugar.
Notes
For dairy-free options, use coconut oil instead of butter and almond milk for the egg wash. Ensure the filling is cooled before assembling to prevent soggy dough.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: empanadas, pineapple, dessert, baking, family recipe