Semita De Pia Salvadoran Jam Filled Pastry
Delight your taste buds with the rich, buttery layers of *Semita de Piña*, a beloved Salvadoran jam-filled pastry that’s perfect for any occasion. This traditional dessert features a soft, yeast-leavened dough made with simple pantry staples like flour, sugar, and butter, paired with the sweet, tropical flavor of pineapple jam (or your favorite fruit preserve). A beautifully crafted lattice top sprinkled with cinnamon adds a rustic charm and a hint of spice, making it as visually appealing as it is delicious. With its golden, flaky texture and balance of sweetness, this pastry is a crowd-pleasing treat for breakfast, snack time, or dessert. Easy to slice and share, *Semita de Piña* is the ultimate way to bring a taste of Salvadoran cuisine to your table.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 cup Granulated sugar
- 1 cup Unsalted butter
- 3 large Eggs
- 0.5 cup Whole milk
- 1 packet Active dry yeast
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 2 cups Pineapple jam (or your preferred jam)
- 1 teaspoon Ground cinnamon
Instructions
In a small bowl, mix the milk and active dry yeast. Let it sit for about 10 minutes until it turns foamy.
In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt.
Cut the unsalted butter into small cubes and add it to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, beat 2 eggs and mix in the vanilla extract. Add this mixture and the foamy yeast to the flour mixture. Stir to combine.
Knead the dough for about 8-10 minutes on a lightly floured surface until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for 1 hour or until it has doubled in size.
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking pan.
Once the dough has risen, punch it down and divide it into two portions: one slightly larger than the other.
Roll out the larger portion of dough into a rectangle that fits the bottom of your baking pan. Place it in the pan and spread the pineapple jam evenly on top.
Roll out the smaller dough portion and cut it into thin strips, about 1/2-inch wide. Lay the strips over the jam layer in a lattice pattern, pressing the edges down gently to seal.
Beat the remaining egg and brush it over the lattice to give the pastry a golden finish.
Sprinkle ground cinnamon over the top of the pastry for extra flavor.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and cooked through.
Allow the Semita de Piña to cool before slicing into squares or rectangles. Serve and enjoy!
Nutrition Facts
Calories |
4838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 821 mg | 274% | |
| Sodium | 1586 mg | 69% | |
| Total Carbohydrate | 886.0 g | 322% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 492.0 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 399 mg | 31% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 1326 mg | 28% | |
*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.
