Pineapple Empanadas

These pineapple empanadas, topped with luscious caramel or dusted with cinnamon sugar, are highly addictive. The soft cream cheese empanada dough and warm, spiced pineapple filling will have you coming back for seconds and thirds.

Makes about a dozen

Course Dessert

Cuisine South American

Prep Time 2

Cook Time 30

Total Time 2 30

Servings

Calories 446kcal

Author Imma

Ingredients

Empanada Dough

2 cups (240g) all-purpose flour
2 tablespoon (25g) granulated sugar
½ teaspoon (3g) salt
½ teaspoon (3g) baking powder
4½ ounces (130g) cream cheese, cold
6 ounces (170g) unsalted butter, cold (1½ sticks)
1 egg

Pineapple Filling

20 ounces (570g) pineapple, crushed or chunks
2 tablespoons (25g) granulated sugar
2 tablespoons (25g) brown sugar
1 teaspoon (7g) cornstarch
1 teaspoon (3g) cinnamon
½ teaspoon (1g) nutmeg
2 tablespoons (28g) butter
½ teaspoon (2ml) lime juice (or lemon juice)

Egg Wash

1 egg
1 teaspoon (5ml) milk

Instructions

Place the diced butter in a plastic bag and freeze for 20-30 minutes while you gather the other ingredients.
Next, combine the flour, sugar, salt, and baking powder in a food processor.
Then, add the cream cheese and butter and pulse just until the crumbs of dough are the size of peas. Next, add the eggs and pulse everything 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 the pineapple, butter, sugar, cinnamon, nutmeg, cornstarch, and lime juice.
Simmer for 3-4 minutes on medium until it thickens. Set aside and let cool.
When ready to assemble, place the dough on a well-floured surface and roll it out.
Cut out circles by gently pressing on the dough with a large-mouth glass, cookie cutter, or even a small 3-4" bowl. Continue until all the dough has been cut.
Next, scoop a heaping tablespoon of filling into each circle.
Fold the dough over the pineapple filling and press the edges together gently. To seal with your fingers, twist the edges of the empanadas until they have a braided look around the outer edge.
Carefully place each empanada on a baking sheet to bake or freeze them for later.
Beat egg and milk for the egg wash until well combined. Once the empanadas are arranged on the baking sheet, brush each with the egg wash.
Bake at 375℉ (190℃) for 15-18 minutes until cooked through.

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