Empanadas De Pina Pineapple
Bring a touch of tropical sweetness to your table with these irresistible Empanadas de Piña (Pineapple Empanadas). These golden, flaky pastries are filled with a luscious blend of crushed pineapple, brown sugar, and warm cinnamon, creating a perfectly balanced treat that’s both fruity and comforting. The buttery, homemade dough is easy to work with and cradles the pineapple filling beautifully, forming delicate, hand-held pies that bake to perfection. Ideal for dessert, snacks, or special occasions, these empanadas are as visually stunning as they are delicious. Serve them warm or at room temperature for a crowd-pleasing treat that showcases the bright, tangy flavor of pineapple in every bite.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.5 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 cup Unsalted butter
- 1 large Egg
- 0.25 cup Milk
- 2 cups Canned crushed pineapple (drained)
- 0.5 cup Brown sugar
- 2 tablespoons Cornstarch
- 0.5 teaspoon Ground cinnamon
- 1 large Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Cut the butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg and milk. Gradually add this to the flour mixture, stirring until a dough forms. Knead the dough gently until it is smooth.
Wrap the dough in plastic wrap and refrigerate for 30 minutes while you prepare the filling.
In a medium saucepan, combine the crushed pineapple, brown sugar, cornstarch, and cinnamon. Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes). Remove from heat and let the filling cool completely.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles.
Place a small spoonful of the cooled pineapple filling in the center of each circle. Fold the dough over to form a half-moon shape and press the edges together to seal. Crimp the edges with a fork.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the tops of the empanadas with the egg wash.
Arrange the empanadas on the prepared baking sheet, leaving space between them.
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
Let them cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
4391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.6 g | 266% | |
| Saturated Fat | 126.6 g | 633% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 895 mg | 298% | |
| Sodium | 1240 mg | 54% | |
| Total Carbohydrate | 587.1 g | 213% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 279.2 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 413 mg | 32% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1401 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
