Pineapple Empanadas

These empanadas are little pockets of perfection - sweet and juicy pineapple filling enveloped by a buttery, flakey crust and sprinkled with cinnamon sugar. Plus they are great for sharing!

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Why you’ll love pineapple empanadas

These empanadas are little pockets of perfection - sweet and juicy pineapple filling enveloped by a buttery, flakey crust and sprinkled with cinnamon sugar.

They take a little time, but they are so fun to make! This is a great baking project to do with kids if you let them fill the empanadas, fold them over, and press them. Keep in mind, they don’t need to look perfect to still be cute and appealing!

Empanadas are also easy to transport. As long as they are completely cooled, they can be placed in a ziplock bag or container without any damage to how they look, which makes them great for bringing to parties or sharing with a neighbor.

Recipe Tips for the best pineapple empanadas

Measure out the filling. This is important because if you overstuff your empanadas, the filling will ooze out during baking and they could end up kind of hollow inside. I recommend about 1 - 1/2 tablespoons of filling per each 7” diameter pie crust round for the best results.

Don’t over bake them. It is very easy to leave them in the oven a little bit too long. You want to remove them from the oven as soon as they puff up and turn a light golden brown. They should be light in color but hold their structure when touched.

Recipe Variations

For a less sugary experience, substitute egg wash for the cinnamon sugar coating. They will not have any cinnamon flavor, however, they will still taste just as good!

FAQ

• What are empanadas?

  Empanadas are a type of hand pie - small pastry dough pockets filled with a variety of fillings and flavors. Once baked or fried, they are usually half circle shaped or round and can be held in your hand.

• Do you need to poke holes in empanadas before baking them?

  It is not required to poke holes in empanadas to bake them, however, lightly poking a tiny holes in the top of each empanada with a fork will allow air pockets to release during baking so the empanadas don’t puff up too much.

• Are empanadas gluten free?

  Traditional empanada dough contains flour which is not gluten free, however, there are flour alternatives such as corn flour that would work if you need to avoid gluten.

• What are common fillings for empanadas?

  Empanadas can be made with a variety of different fillings. Here are some common filling ideas:

  • Meats - beef, chicken, pork, chorizo, sausage, etc.

  • Veggies - potatoes, corn, peas, carrots, peppers, broccoli are all good options

  • Cheeses - cheddar, pepperjack, mozeralla, queso fresco, etc.

  • Fruits - Pineapple, cherries, guava, pumpkin among others

• How are empanadas typically served?

  Empanadas are usually served as an appetizer or snack, however, they make a fun breakfast idea, dinner dish, and dessert.

Helpful Kitchen Tools

• Rolling pin

• Parchment paper

Ingredients

Filling

• 1 20 oz can crushed pineapple

• 1/2 cup sugar

• 1 teaspoon corn starch
  

Crust

• 2 boxes frozen pie crust

Cinnamon topping

• 1 tablespoon sugar

• 1/2 teaspoon cinnamon

How to make pineapple empanadas

Prep

Let frozen pie crusts thaw until room temperature, about two hours.

Soak the diced potato in water for 1 - 2 hours.

Line a pan with parchment paper.

Make the filling

In a pot, add the crushed pineapple (including the juice) and sugar. Cook on medium high for about 1 - hours until the moisture is mostly evaporated and the mixture gets sticky. There should be a little bit of liquid left. Remove from heat and add the corn starch, mixing it in until dissolved. The mixture should thicken. If still runny, add an additional teaspoon of cornstarch.

Let the filling cool before adding it to the crust dough.

Preheat the oven to 350℉.

Prepare the crust

Unroll each pie crust and slice into 4 pieces. Roll each piece into a ball in your hand. Place the ball between two pieces of parchment paper. Using a rolling pin, flatten each ball into a round about 7” in diameter and 3/8 inches thick.

Measure out 1 - 1 1/2 tablespoons of the filling and place it on one side of each round of dough. Fold each dough round in half, creating a sealed pocket for the filling. Using a fork, press around the half circle to seal the dough together so it won’t leak. Place each empanada carefully onto the parchment lined pan about 1 inch apart.

Make the topping

Add the sugar and cinnamon to a small bowl and mix together. Sprinkle it over the top of each emapanada.

Place the pan in the oven and bake for 18 - 20 minutes or until they start to turn a light golden brown.

Remove the pan from the oven and let them cool slightly before serving.

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How to Store

Store pineapple empanadas in the refrigerator for up to three days. Pop in the microwave for a minute to warm them up prior to serving.

You can also freeze pineapple empanadas easily. Just place (fully baked and cooled) in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and defrost either in the refrigerator (for 24 hours) or in the microwave (for a few minutes depending on your microwave settings) prior to serving.

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• Chicken Pot Pie Empanadas

hand pies, yummy comfort food, dessert empanadas, pineapple desserts, cinnamon desserts, comfort food, dessert hand pies

dessert, appetizer, pie

american

Servings: 24

Author: Jessie Cagliero

PRINT RECIPE

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Pineapple Empanadas

These empanadas are little pockets of perfection - sweet and juicy pineapple filling enveloped by a buttery, flakey crust and sprinkled with cinnamon sugar. Plus they are so aesthetic and cute, which makes them great for sharing at parties or baking for a neighbor.

Prep time: 30 minutesCook time: 20 minutesInactive time: 2 hourTotal time: 2 H & 50 M

Cook modePrevent screen from turning off

Ingredients

Filling

• 1 20 oz can crushed pineapple
• 1/2 cup sugar
• 1 teaspoon corn starch

Crust

• 2 boxes frozen pie crust

Topping

• 1 tablespoon sugar
• 1/2 teaspoon cinnamon

Directions

1. Let frozen pie crusts thaw until room temperature, about two hours.
2. Soak the diced potato in water for 1 - 2 hours.
3. Line a pan with parchment paper.
4. In a pot, add the crushed pineapple (including the juice) and sugar. Cook on medium high for about 1 - hours until the moisture is mostly evaporated and the mixture gets sticky. There should be a little bit of liquid left. Remove from heat and add the corn starch, mixing it in until dissolved. The mixture should thicken. If still runny, add an additional teaspoon of cornstarch.
5. Let the filling cool before adding it to the crust dough.
6. Preheat the oven to 350℉.
7. Unroll each pie crust and slice into 4 pieces. Roll each piece into a ball in your hand. Place the ball between two pieces of parchment paper. Using a rolling pin, flatten each ball into a round about 7” in diameter and 3/8 inches thick.
8. Measure out 1 - 1 1/2 tablespoons of the filling and place it on one side of each round of dough. Fold each dough round in half, creating a sealed pocket for the filling. Using a fork, press around the half circle to seal the dough together so it won’t leak. Place each empanada carefully onto the parchment lined pan about 1 inch apart.
9. Add the sugar and cinnamon to a small bowl and mix together. Sprinkle it over the top of each emapanada.
10. Place the pan in the oven and bake for 18 - 20 minutes or until they start to turn a light golden brown.
11. Remove the pan from the oven and let them cool slightly before serving.

Nutrition Facts

Calories

185

Fat

9 g

Sat. Fat

3 g

Carbs

25 g

Fiber

1 g

Net carbs

23 g

Sugar

8 g

Protein

2 g

Sodium

137 mg

Cholesterol

0 mg

*Nutrition is auto-calculated by recipes generator.

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