Empanadas de Piña
Pineapple Empanadas
Fresh pineapple is simmered with piloncillo and cinnamon into a jammy filling, then sealed inside a buttery, egg-enriched pastry dough with a decorative crimped edge.
Empanadas de Piña
✦ Antes de Empezar
Before you cook
Can I use canned pineapple instead of fresh?
Fresh pineapple works best since the filling relies on cooking down real fruit until the liquid evaporates, 20 to 25 minutes. If you use canned, drain it very well first and watch the cook time — it may need the cornstarch slurry to thicken properly since canned fruit holds extra moisture.
Ingredientes· 8View
Pastry Dough
- 2 cupsAll-Purpose Flour
- 1/2 cupUnsalted Buttersoftened
- 4 ozCream Cheesesoftened (makes a flaky dough)
- 1/4 tspSalt
Pineapple Jam
- 20 oz canCrushed Pineappledrained
- 1/2 cupGranulated Sugar
- 1.5 tbspCornstarchdissolved in 1 tbsp water to thicken
Topping
- 1/4 cup sugar + 1 tsp cinnamonSugar & Ground Cinnamonfor dusting
Instrucciones
6 pasosCocina el relleno
Cook the filling
Cook the pineapple, sugar, and cinnamon over medium heat until the fruit breaks down and most liquid evaporates, 20 to 25 minutes. Add the cornstarch slurry only if still watery, then cool completely.
Prepara la masa
Make the dough
Mix the flour, sugar, baking powder, and salt. Cut in the butter until sandy.
Enfría la masa
Chill the dough
Add the eggs and enough milk to form a soft dough. Chill 30 minutes.
Rellena los discos
Fill the rounds
Roll 1/8 inch thick and cut 5-inch circles. Add 1 1/2 tablespoons filling to each.
Sella las empanadas
Seal the empanadas
Fold into half-moons and seal with a fork or decorative repulgue.
Hornea y sirve
Bake and serve
Brush with egg wash, sprinkle with sugar, and bake at 375°F (190°C) until golden.