Pineapple Empanadas (Empanadas de Piña) are soft, flaky, and sweet. The dough is like a pie crust and the pineapple is sweet but not overly sweet. It’s like a handheld pie.
- 1 – 20 oz cans of crushed pineapple in pineapple juice
- 1/2 cups of sugar
- 1 teaspoon of cornstarch
- 1 tablespoon of water
- 3 cups all-purpose flour
- 2 sticks (1 cup) of softened butter
- 8 oz cream cheese – softened
- 1 egg
- 1 tablespoon milk or cream
Cinnamon sugar coating:
- 1/2 cup sugar
- 1/2 tablespoon cinnamon
- Combine the pineapple (including juice) and sugar in a pot on medium to medium-low heat. Once it comes to a boil, take down and simmer for about 1.5 hours, stirring occasionally.
- Mix 1 teaspoon of cornstarch and 1 tablespoon water and set aside.
- After about 1.5 hours, once the pineapple mix pulls away from the bottom of the pan, but still has some liquid, add your cornstarch and water mixture.
- Continue cooking on low for another 2-3 minutes. You will know it’s ready when you drag a spoon and it pulls apart but does not come back together or has pooling liquid at the bottom.
- It will still be just a tiny bit loose, not totally set. It will set once it has cooled. You will notice it is thicker, sweeter, and jam-like.
- For the empanada dough, start by creaming the butter and cream cheese together with a hand mixer or stand mixer.
- Add the flour to the butter and cream cheese mixture and mix with a spoon and then by hand until well combined.
- Set the dough aside for about 30 minutes to rest at room temperature.
- Once your dough has rested and the filling has cooled, we need to form the empanadas.
- Start by making 1.5-ounce dough balls, or about the size of your palm.
- For the next step, use a tortilla press or a rolling pin and flatten the dough ball until it is approximately 4-5 inches in diameter
- Take about 1 to 1 1/2 a teaspoons of filling and place it slightly off-center. Do not overfill because it might spill out during baking.
- Using a little bit of egg wash, moisten the edges of the flat dough.
- Fold the dough over itself and press together with a fork to crimp the edges. Place it on a parchment-lined baking sheet about 1 inch apart from each other. Continue until you run out of dough.
- At this point, you can either brush the tops of the empanadas with an egg wash or leave as is and you can roll in cinnamon sugar after baking.
- Bake in a 350-degree oven for approximately 25-30 or until a light golden brown
- If you are rolling them in cinnamon sugar, make sure it’s done as soon as they come out of the oven. In a bowl big enough, add the sugar and cinnamon, mix well. Add an empanada to the sugar mixture and toss to coat. Remove and leave them cool on a cooling rack.
- Once it has cooled enough not to burn your mouth you may enjoy!
- Stores for 7 days at room temperature.
- Option – do half with cinnamon sugar and half without only using the eggwash.
Keywords: empanadas de pina, empanadas de queso crema, cream cheese empanadas