Pineapple Coconut Empanadas Recipes

PINEAPPLE EMPANADAS

Steps:

• For the Dough: -In a bowl, mix together cream cheese and butter until well blended. -Add the flour and salt, mix well. -Put dough on a lightly floured surface and knead for one minute, shape into a ball. -Wrap in plastic, refrigerate for 15 min. For the filling: -In a saucepan (over medium heat,) combine pineapple and cornstarch, stir until the cornstarch is dissolved. -Add sugar, bring the mixture to a boil. (keep stirring) -Lower the heat to low, simmer and stir occasionally until the mixture gets thick. -Stir in pecans, coconuts, and raisins. To shape the Empanadas: -On a lightly floured surface roll out the dough. (Rolling the dough out a little thicker will make shaping the empanadas easier.) -Cut out circles of dough. (The size of the dough circle you cut out depends on the size and number of empanadas you want.) -Stretch out the circle of dough and put in a small spoonful of the filling on one half of the dough. -Fold over the half that doesn't have filling on it until the edges of the circle meet. -Take a fork and press down the edges all the way around. (This will make a half moon shape.) -Brush the top of the empanadas with a beaten egg, then sprinkle some cinnamon sugar on top. -Bake in the oven at 375 (Fahrenheit) for around 15 min or until the crust becomes golden.

PINEAPPLE COCONUT EMPANADAS

Steps:

• To make dough: Sift flour & salt into a large bowl: Add shortening and mix with electric mixer on medium speed for 2 minutes (the mixture should look like a coarse meal).
• Add sour cream and stir: Add i/2 of water at a time, stirring until the dough forms a ball.
• Divide dough into 24 small balls and place on plate, cover with plastic wrap and refrigerate 15 minutes.
• Heat oven to 425°F and spray 2 large baking sheets with cooking spray; set aside.
• To make filling: Combine WELL DRAINED pineapple, sugar or Splenda, coconut, and vanilla in bowl; set aside.
• Using the 3 T flour as needed, roll each dough ball into a 6-inch circle.
• Place 2 T filling in the center of each dough round:Roll& pinch edges of dough together to seal: place on baking sheet.
• Pierce empanadas with a fork and brush tops with sweetened condensed milk.
• Bake for 18 minutes or until golden.
• Cool& serve.