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Pineapple Empanadas

Warning: these pineapple empanadas, topped with caramel or cinnamon sugar are a highly addictive tropical treat.
Course Dessert
Cuisine South American
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 8 -10
Calories 432kcal
Author Imma



  • 2 cups all purpose flour
  • 2 tablespoon granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 4 1/2- ounces cold cream cheese
  • 12 tablespoons 1 1/2 sticks; 6 ounces cold unsalted butter
  • 1 egg

Pineapple Filling

  • 20 ounce pineapple crushed or chunks
  • 2 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon cinnamon spice
  • 1/2 teaspoon nutmeg
  • 2 tablespoons butter
  • 1/2 teaspoon lime juice.

Egg Wash

  • 1 egg
  • 1 tsp. milk
  • Combine egg and milk thoroughly .


  • Place the diced butter in a Ziploc or plastic bag and freeze while you gather the other ingredients(about 20-30mins)
  • Combine the flour, sugar, salt, and baking powder in a food processor.
  • Then add cream cheese, butter and pulse just until the crumbs of dough are the size of peas. Followed by eggs. Pulse about 4-5 times until the dough comes together. Remove dough and knead 3-4 times on a floured surface
  • Refrigerate while you make the filling.
  • In a medium saucepan, add pineapple, butter, sugar, cinnamon spice, nutmeg, cornstarch, and lemon juice 
  • Simmer on medium heat about 3-4 minutes until thickened. Set aside. Let it cool.
  • When ready to assemble place dough on a well floured surface roll it out.
  • Using a large mouth, glass, cookie cutter, bowl about 3- 4 " cut out circles by gently pressing on the dough and releasing it, Continue cutting out dough until all dough has been cut. Assembling Empanadas dough
  • Scoop a heaping tablespoon of filling into each circle. Fold over press gently to seal with fingers , twist edges of the empanadas
  • Another way of sealing is by pressing the tines of a fork along the edges of the dough.
  • Carefully place each empanada on a baking sheet to bake or you may freeze to use later.
  • Bake at 375 for 15-18 minutes until cooked through.


Calories: 432kcal | Carbohydrates: 43g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 111mg | Sodium: 242mg | Potassium: 178mg | Fiber: 1g | Sugar: 16g | Vitamin A: 925IU | Vitamin C: 33.9mg | Calcium: 57mg | Iron: 1.9mg