Pineapple Coconut Empanadas
Transport your taste buds to a tropical paradise with these irresistible Pineapple Coconut Empanadas. Featuring a buttery, flaky pastry made from scratch and a luscious filling of sweet-tart crushed pineapple, shredded coconut, warm cinnamon, and a hint of brown sugar, these golden-baked hand pies are the perfect fusion of tropical flavors and comforting textures. Whether enjoyed warm or at room temperature, these delectable treats are an ideal dessert or snack for parties, brunches, or any occasion that calls for a touch of sweetness. Simple to assemble and baked to golden perfection, these empanadas bring the sunshine straight to your table and pair wonderfully with a cup of coffee or tea. Get ready to impress your guests with this tropical twist on a classic pastry!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (cold, cubed)
- 2 units Egg yolks
- 6 tablespoons Cold water
- 1 cup Crushed pineapple (drained)
- 0.75 cup Shredded sweetened coconut
- 0.5 cup Brown sugar
- 1 tablespoon Cornstarch
- 0.25 teaspoons Ground cinnamon
- 1 unit Egg (for egg wash)
- 1 tablespoon Milk (for egg wash)
Instructions
In a large mixing bowl, combine the flour, sugar, and salt.
Cut the cold cubed butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the egg yolks and 4 tablespoons of cold water to the mixture. Stir together until the dough comes together. If needed, add the remaining water 1 tablespoon at a time until a cohesive dough forms.
Turn the dough out onto a lightly floured surface and form it into a ball. Flatten it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling. In a medium saucepan over medium heat, combine the drained crushed pineapple, shredded coconut, brown sugar, cornstarch, and cinnamon.
Cook the filling mixture, stirring frequently, until it thickens (about 5-7 minutes). Remove from heat and allow to cool completely.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Use a 4-5 inch round cutter to cut circles from the dough.
Place about 1 tablespoon of the pineapple-coconut filling in the center of each dough circle.
Fold the dough over the filling to create a half-moon shape. Press the edges together with your fingers, then crimp with a fork to seal.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the egg wash over the empanadas.
Place the empanadas on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
Allow the empanadas to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 100 mg | 4% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 17.1 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 96 mg | 2% | |
*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.
