Easy Pineapple Empanadas Recipe
Craving a delightful taste of the tropics wrapped up in a comforting pastry? Look no further than these pineapple empanadas, a mouthwatering fusion of sweet and savory flavors that leave your taste buds dancing. Not only is this recipe simple to create, it’s also jam-packed with vibrant pineapple goodness, perfect for any occasion.
I remember the first time I tried pineapple empanadas at a family gathering. My aunt, known for her incredible baking, brought a batch warm from the oven. The moment I tasted the flaky crust filled with sweet pineapple, I was hooked. Since then, this recipe has become a beloved staple in our family, eagerly anticipated at every celebration.
Why You’ll Love This Recipe
This recipe is a delightful balance of sweet and savory, making it a versatile treat for any occasion. The tropical flavor of pineapple blends with the buttery crust, offering a taste explosion that is both unique and comforting. Its simple preparation means that even novice bakers can whip up a batch of these impressive treats. Plus, they’re perfect for sharing at gatherings, instantly impressing guests with your baking prowess.
Ingredients Notes
To ensure the best flavor, use fresh ripe pineapple if possible, though canned pineapple will work in a pinch. If you’re looking to spice things up, try adding a touch of cinnamon or nutmeg to the filling for an extra flavor twist. For the dough, using chilled butter is vital to achieve that flaky crust, so handle it with care and avoid overworking.
Recipe Steps
Step 1
Begin by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. Prepare your filling by combining diced pineapple with sugar in a saucepan over medium heat, cooking until thickened.
Step 2
While the filling cools, prepare your dough. In a large bowl, whisk together flour, salt, and small cubes of chilled butter until the mixture resembles coarse crumbs. Gradually add cold water to form a dough.
Step 3
Roll out the dough on a floured surface to about 1/8-inch thickness, then cut it into circular shapes using a cookie cutter.
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Step 4
Place a tablespoon of the pineapple filling in the center of each dough circle. Fold over the dough to create a half-moon shape, pressing the edges firmly to seal. Use a fork to crimp edges for a decorative finish.
Step 5
Bake the empanadas for 20-25 minutes or until golden brown. Allow them to cool slightly before serving.
Storage Options
These empanadas can be stored in an airtight container at room temperature for up to two days. For longer storage, freeze them on a baking sheet before transferring to a freezer bag for up to a month. Reheat in the oven at 350°F (175°C) until warm to maintain their flaky texture.
Variations & Substitutions
For a dairy-free version, substitute the butter with a plant-based alternative. To add a spicy kick, include a pinch of chili powder in the filling. You can also substitute pineapple with mango or banana for a different tropical flavor experience.
Serving Suggestions
Serve these empanadas as a delightful dessert at your next tropical-themed party or enjoy them as a sweet breakfast treat alongside a hot cup of coffee. They also make an excellent addition to picnic baskets and brunch spreads.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the dough up to two days in advance. Store it in the refrigerator, wrapped in plastic wrap. When ready to use, let it sit at room temperature for about 10 minutes to make it easier to roll out.
Are there gluten-free alternatives for this recipe? Absolutely! You can use a 1:1 gluten-free flour blend in place of all-purpose flour. Ensure all other ingredients are gluten-free, especially if you have celiac disease or gluten sensitivity.
What other fillings can I use? This dough is versatile, so feel free to experiment with other fillings like apple, peach, or even savory options like cheese and spinach, adapting the sugar content in the filling as necessary.
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Easy Pineapple Empanadas Recipe
Ingredients
- For the Dough:
- 1/2 lb 2 sticks unsalted butter, chilled and cubed
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 cup cold water
- 1 large egg beaten (for egg wash)
- For the Pineapple Filling:
- 1 lb crushed pineapple drained
- 1/4 cup light brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1 teaspoon lemon juice fresh
- Pinch of salt
Instructions
- Make the Filling:
- In a saucepan over medium heat, combine the crushed pineapple, brown sugar, cinnamon, lemon juice, and salt. Simmer for 5–7 minutes. Mix the cornstarch with a tablespoon of water to make a slurry, then stir it into the pineapple mixture. Cook for another 1–2 minutes, until thickened. Remove from heat and let it cool completely.
- Prepare the Dough:
- In a mixing bowl, stir together flour, sugar, and salt. Cut in the chilled butter using a pastry cutter or your fingers until it resembles coarse crumbs. Gradually add the cold water, mixing until the dough comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
- Roll & Fill:
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Use a round cutter (4–5 inches wide) to cut circles. Place a spoonful of cooled pineapple filling in the center of each. Fold over into a half-moon shape and press the edges with a fork to seal.
- Bake:
- Place the empanadas on a parchment-lined baking sheet. Brush the tops with beaten egg. Bake for 20–22 minutes, or until golden brown.
- Cool & Serve:
- Let them cool slightly before serving. You can dust with powdered sugar or serve with a scoop of vanilla ice cream for extra indulgence.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
