Sweet And Easy Pineapple Empanadas Recipes

EMPANADAS DE PINA (PINEAPPLE PASTRY COOKIES)

Empanadas de Pina (Pineapple Pastry Cookies) image

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

Ingredients

3 cups white sugar
4 cups all-purpose flour
1 pound butter, softened and cut into pieces
2 (8 ounce) packages cream cheese, softened and cut into pieces
2 (10 ounce) jars pineapple preserves

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 COCONUT EMPANADAS

Pineapple Coconut Empanadas image

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

Ingredients

2 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup solid shortening
1 tablespoon sour cream
1/2 cup chilled water, plus
1 teaspoon chilled water
2 (20 ounce) cans crushed pineapple, well drained
1 cup sugar or 1 cup Splenda sugar substitute
1 1/2 cups flaked coconut
1 teaspoon vanilla
3 tablespoons all-purpose flour
1/4 cup sweetened condensed milk

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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