Description
Delicious pineapple empanadas with a sweet and spiced filling, perfect for any occasion.
Ingredients
Scale
- 1 can (20 ounces) crushed pineapple (drained)
- 3/4 cup granulated sugar
- 2 cinnamon sticks (finely crushed or about 2 teaspoons ground cinnamon)
- 1 teaspoon cornstarch
- 2 cups all-purpose flour
- 1 Tablespoon granulated sugar
- 1 pinch salt or 1/8 teaspoon (if using unsalted butter)
- 1 large egg
- 1/8 cup oil (canola, avocado, or olive)
- 1/2 cup (1 stick) unsalted butter (very cold)
- 1/4 cup cold water
Instructions
- Add the crushed pineapple, sugar, and finely crushed cinnamon to a pot and warm over medium heat.
- Once the filling begins to lightly simmer (don’t let it boil!), add in the cornstarch and mix it in quickly.
- Let the filling simmer for about 10-12 minutes, stirring often. Remove from heat and let it cool completely while you make the pastry dough.
- In a large bowl, whisk together the flour, sugar, and salt.
- In a separate small bowl, mix the oil and egg together.
- Use a cheese grater to quickly grate the entire stick of butter, keeping it as cold as possible through the process. Alternatively, you can chop the butter into tiny pieces.
- Alternate adding the grated butter, egg mixture, and cold water to the dry ingredients, mixing each time.
- Once combined, use your hands to quickly roll the dough into a log.
- Cover completely and let it rest for 10 minutes in the refrigerator.
- Slice the dough into 16-20 even pieces, then roll each one into a ball. Cover and place in the fridge for another 10 minutes.
- Preheat the oven to 350°F, and line a large baking sheet with parchment paper.
- On a well-floured surface, roll each ball of dough into a very thin disk shape, one at a time (about 6-7” in diameter).
- Add about 1 to 1 1/2 Tablespoons of the pineapple filling in the center/bottom half of the rolled-out dough.
- Fold the top half over to make the empanada shape, then press the edges down and roll them over or use a fork.
- Place each pastelito on the baking sheet (they can fit close to each other since they won’t spread).
- Once you’ve made all of the pastelitos, spray the tops with a little bit of water and quickly sprinkle with extra granulated sugar.
- Bake for about 25-28 minutes.
- Let cool completely, then enjoy!
Notes
- Ensure the butter stays very cold for a flaky crust.
- Feel free to add more spices to the filling according to your taste.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin
Nutrition
- Serving Size: 1 empanada
- Calories: 200
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg