SWEET AND EASY PINEAPPLE EMPANADAS
Provided by Marcela Valladolid
Categories dessert
Time 45m
Yield 18 empanadas
Number Of Ingredients 9
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)
My mother-in-law gave me this recipe. It may sound hard, but once you get your system going, it's really fun! Enjoy!
Provided by Brenda
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h20m
Yield 36
Number Of Ingredients 5
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.
Nutrition Facts : Calories 292.2 calories, Carbohydrate 38.3 g, Cholesterol 40.8 mg, Fat 14.7 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 9.2 g, Sodium 114.7 mg, Sugar 24.3 g
PINEAPPLE EMPANADAS RECIPE
These dessert empanadas feature a gooey pineapple filling with a crispy outer crust for the perfect sweet Mexican treat.
Provided by Lori Alcalá
Categories Dessert
Number Of Ingredients 10
Steps:
- Combine the flour, sugar and salt in a mixing bowl.
- Then add the vegetable lard.
- Using your fingers, mix in the lard with the dry ingredients.
- Add a third of the water to the mixture and mix to incorporate.
- Repeat this process of adding water and mixing two more times, adding a third of the water each time until all of the water has been used.
- If the dough is too sticky, add flour little by little until it reaches the desired consistency.
- Once the dough is no longer sticky, turn it out onto a floured surface and let rest while you prepare the filling.
- Preheat your oven to 356 degrees.
- Peel and core the pineapple.
- Cut into thin strips and dice.
- Sprinkle in the flour, sugar, cinnamon and nutmeg, and mix until incorporated.
- Set aside as you cut the dough.
- Roll out your ball of dough onto a floured surface.
- Roll into a rectangular shape, taking care not to roll too thinly or the dough will break.
- Using a 2 ½" to 3" round cookie cutter, cut about 10 rounds from the dough.
- Remove the excess dough around the circles.
- Add a tablespoon of filling to the center of each round.
- Gently pick up a filled round and fold in half.
- Next, pinch the edges until the empanada is completely sealed.
- Repeat until you've sealed all your empanadas.
- Dust with sugar, place on a cookie sheet lined with a silicone mat or sprayed with non-stick spray, and bake for 30-35 minutes in your preheated oven until the crust turns golden brown.
- Once your empanadas are ready, let them cool.
- Transfer to a serving plate and serve with your favorite coffee or hot beverage
- Enjoy!
Nutrition Facts : Calories 352 kcal, Carbohydrate 39 g, Protein 3 g, Fat 21 g, SaturatedFat 5 g, TransFat 3 g, Sodium 2 mg, Fiber 2 g, Sugar 16 g, UnsaturatedFat 14 g, ServingSize 1 serving
CAJETA PINEAPPLE EMPANADAS
Provided by Marcela Valladolid
Categories appetizer
Time 55m
Yield 8 servings
Number Of Ingredients 7
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.
EMPANADAS DE PINA (PINEAPPLE)
Make and share this Empanadas De Pina (Pineapple) recipe from Food.com.
Provided by Ang11002
Categories Pineapple
Time 17m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 400.7, Fat 22.2, SaturatedFat 13.9, Cholesterol 61.5, Sodium 177.3, Carbohydrate 47.1, Fiber 1, Sugar 23.1, Protein 3.9
PINEAPPLE-BERRY EMPANADAS
Explore our Pineapple-Berry Empanadas recipe. Ready-to-use refrigerated pie crusts make prepping these scrumptious Pineapple-Berry Empanadas a breeze.
Provided by My Food and Family
Categories Home
Time 28m
Yield 22 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.7453 g, Sugar 0 g, Protein 1 g
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.
PINEAPPLE COCONUT EMPANADAS
These tasty little treats can be habit forming. I found the recipe in a grocery store circular and have made them several times since.
Provided by Susie D
Categories Dessert
Time 48m
Yield 24 serving(s)
Number Of Ingredients 12
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.
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- Combine the pineapple (including juice) and sugar in a pot on medium to medium-low heat. Once it comes to a boil, take down and simmer for about 1.5 hours, stirring occasionally.
- After about 1.5 hours, once the pineapple mix pulls away from the bottom of the pan, but still has some liquid, add your cornstarch and water mixture.
- Continue cooking on low for another 2-3 minutes. You will know it’s ready when you drag a spoon and it pulls apart but does not come back together or has pooling liquid at the bottom.
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5/5 (3)Total Time 1 hr 45 minsCategory Breakfast, Dessert, SnackCalories 146 per serving
- In a saucepan combine drained tidbits and drained crushed pineapple, nutmeg, ginger, cinnamon, sugar, and ¾ cups reserved juice.
- In a stand mixer add the first 5 dry ingredients and combine on low. Add in the shortening and combine. In a separate bowl whisk the eggs and milk and combine with dry ingredients. Continue to mix until you have soft dough. Knead dough and split the dough in half, wrap in plastic wrap, and refrigerate for about 20 to 30 minutes.
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