Pineapple Empanadas Recipes

SWEET AND EASY PINEAPPLE EMPANADAS

Steps:

• Preheat the oven to 350 degrees F. Spray a large baking sheet with nonstick cooking spray. Unfold 1sheet of puff pastry on lightly floured surface. Using a 3-inch cookie cutter or a 3-inch diameter can with the top removed, cut out 9 circles of dough. Repeat with the remaining puff pastry sheet. Put a scant teaspoon of cajeta in center of each round. Top each with a sprinkling of grated cheese and 3 or 4 pieces of pineapple. Brush the edge of each circle with the egg mixture and enclose each empanada into a half moon. Crimp the edges with fork. Transfer to prepared baking sheet and brush each empanada with the egg mixture. Crimp edges with fork.Transfer the empanadas to the prepared baking sheet and brush them with the egg mixture. Sprinkle with demarara sugar and bake until golden brown, about 25 to 30 minutes. Transfer the empanadas to a serving platter and serve warm.

EMPANADAS DE PINA (PINEAPPLE PASTRY COOKIES)

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place sugar in a bowl.
• Place flour in a large mixing bowl. Begin working butter into flour slowly until fully incorporated. Repeat process gradually with cream cheese, kneading dough until uniform and no longer crumbly. Form into 1 inch balls, then flatten with a rolling pin to a thickness of 1/8 inch. (This may also be done by rolling out the entire amount of dough and cutting rounds with a biscuit cutter.)
• Place 1 tablespoon preserves on each dough center. Fold over, and seal with fingers or press to seal with a fork. Place cookies on a parchment paper-lined cookie sheet.
• Bake in the preheated oven for approximately 12 to 15 minutes. Cookie will remain white and should not be browned, and it is normal for some filling to leak from the cookie. When cookies are cool enough to handle, roll in sugar until evenly coated. Transfer to a platter to cool completely.

EMPANADAS DE PINA (PINEAPPLE)

Steps:

• Mix all ingredients except preserves.
• Knead into dough, roll out and cut with biscuit cutter, making a round circle.
• Place slightly less than a teaspoon of preserves in each cut shape.
• Fold and crimp edges together with fork.
• Bake on a cookie sheet at 350 degrees F until light beige, about 12 minutes.
• After baking, roll in confectioners' sugar.

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.

PINEAPPLE-BERRY EMPANADAS

Steps:

• Heat oven to 425ºF.
• Unroll 1 pie crust on work surface; cut into 11 rounds with 3-1/2-inch biscuit cutter, rerolling scraps as necessary. Repeat with second crust.
• Mix pineapple, strawberries and dry pudding mix until blended; spoon onto centers of pastry rounds, adding about 1-1/2 Tbsp. to each. Lightly brush edges with water; fold in half to enclose filling. Seal edges with fork.
• Place on parchment-covered baking sheet; brush with egg. Cut slits in tops to vent; sprinkle with sugar.
• Bake 12 to 13 min. or until golden brown.

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.

CAJETA PINEAPPLE EMPANADAS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Working with 1 sheet of puff pastry at a time, unfold on a lightly floured surface and cut out four 4-inch circles.
• Beat the egg with 1 tablespoon water in a small bowl. Place 1/2 teaspoon cajeta in the center of each circle. Top each with some grated cheese and a few pieces of pineapple. Brush the edge of each circle with the egg wash and fold in half to form a half-moon. Crimp the edges with fork.
• Transfer the empanadas to the prepared baking sheet, brush with the remaining egg wash and sprinkle with the demerara sugar. Bake until golden brown, about 30 minutes.