How To Make Pineapple Empanadas
With a three-ingredient crust, these pineapple empanadas are a real treat. They are filled with pineapple preserves, which give you a taste of the tropics.
Prep:
30 mins
Cook:
12 mins
Total:
42 mins
Ingredients
- 1 cup butter, softened
- 6 fl oz cream cheese, softened
- 2 cup all-purpose flour
- 1 cup pineapple preserves
- 1⁄6 tsp cinnamon, (optional)
- 1 egg
- 1 tbsp water
- sanding sugar, for garnish
Instructions
- In a large bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed until fluffy and light in color. Gradually add flour, beating on low speed until combined.
- Gather mixture into a ball. Divide dough in half. Cover and chill for 1 to 2 hours or until dough is easy to handle.
- Meanwhile, mix pineapple preserves with a dash or two of cinnamon (if using); set aside. In a separate bowl, beat together egg and 1 tablespoon of water; set aside.
- Preheat oven to 375 degrees F. Line a large cookie sheet with parchment paper; set aside. On a lightly floured surface, roll out one of the dough portions to an ⅛-inch thickness. Using a round 3- to 3½-inch cookie cutter, cut out dough.
- Place about 1 teaspoon of the jam in the center of each round. Moisten edges of dough with water. Fold the dough in half to enclose the jam; press edges together with the tines of a fork to seal. Brush empanadas with egg wash and sprinkle with sanding sugar.
- Place empanaditas 1 inch apart on the prepared cookie sheet. Bake in the preheated oven for 12 to 14 minutes or until golden brown.
- Remove to a wire rack; let cool.
Nutrition
- Sugar: 5g
- :
- Calcium: 19mg
- Calories: 118kcal
- Carbohydrates: 13g
- Cholesterol: 10mg
- Fat: 7g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 3g
- Polyunsaturated Fat: 1g
- Potassium: 30mg
- Protein: 1g
- Saturated Fat: 2g
- Sodium: 80mg
- Trans Fat: 1g
- Vitamin A: 301IU
- Vitamin C: 1mg
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