Empanadas are a beloved pastry enjoyed across many cultures, often filled with savory meats, cheeses, or vegetables. However, if you have a sweet tooth and are looking for a unique dessert, Pineapple Empanadas might be just what you need. These delicious pastries are filled with a sweet, tangy pineapple filling and baked to golden perfection, offering a delightful blend of tropical flavor and buttery, flaky crust.
Why You’ll Love Pineapple Empanadas
Pineapple Empanadas are perfect for those who love fruit-filled desserts or are looking for a unique treat to serve at a gathering. The natural sweetness of the pineapple, combined with a hint of cinnamon and sugar, makes these empanadas a refreshing and indulgent dessert. They’re also easy to make and can be prepared in advance, making them a great option for parties, picnics, or simply enjoying with a cup of coffee or tea.
Ingredients for Pineapple Empanadas
To make these delightful pastries, you’ll need the following ingredients:
For the Dough:
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1 cup unsalted butter, cold and cubed
- 2 large eggs
- 1/4 cup cold water
- 1 tsp vanilla extract
For the Pineapple Filling:
- 2 cups fresh pineapple, finely chopped (or canned pineapple, drained and chopped)
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp cornstarch
- 2 tbsp water
For Assembly:
- 1 egg, beaten (for egg wash)
- 2 tbsp coarse sugar (for sprinkling, optional)
Kitchen Equipment You’ll Need
Here’s the equipment you’ll need to make Pineapple Empanadas:
- Mixing bowls: For preparing the dough and filling.
- Rolling pin: To roll out the dough.
- Baking sheets: For baking the empanadas.
- Pastry brush: To apply the egg wash.
- Fork: To seal the edges of the empanadas.
- Saucepan: For cooking the pineapple filling.
How to Make Pineapple Empanadas
Follow these steps to create your Pineapple Empanadas:
1. Prepare the Dough:
- In a large mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the eggs, cold water, and vanilla extract. Pour this mixture into the flour mixture and stir until a dough forms.
- Turn the dough out onto a lightly floured surface and knead gently until smooth. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Make the Pineapple Filling:
- In a medium saucepan, combine the chopped pineapple, sugar, and cinnamon. Cook over medium heat, stirring occasionally, until the pineapple softens and releases its juices (about 10 minutes).
- In a small bowl, mix the cornstarch and water to create a slurry. Add this to the pineapple mixture and cook for another 2-3 minutes, or until the mixture thickens. Remove from heat and let cool completely.
3. Assemble the Empanadas:
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cookie cutter (about 4-5 inches in diameter) to cut out circles of dough.
- Place about 1-2 tablespoons of the cooled pineapple filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and press the edges together with a fork to seal.
- Transfer the empanadas to the prepared baking sheets. Brush the tops with beaten egg and sprinkle with coarse sugar, if desired.
4. Bake the Empanadas:
- Bake the empanadas in the preheated oven for 20-25 minutes, or until they are golden brown and the edges are crisp.
- Remove from the oven and let cool slightly before serving.
Tips for Perfect Pineapple Empanadas
- Chilling the Dough: Make sure to chill the dough before rolling it out. This helps the dough maintain its shape during baking and results in a flakier crust.
- Filling Variations: You can customize the filling by adding other fruits like mango or coconut for a different flavor profile.
- Freezing: These empanadas can be frozen before baking. Simply place the assembled empanadas on a baking sheet, freeze until solid, and then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
How to Store Pineapple Empanadas
Store any leftover empanadas in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, place the empanadas in a 350°F (175°C) oven for 5-7 minutes, or until warmed through.
Serving Suggestions for Pineapple Empanadas
Pineapple Empanadas are delicious on their own, but they can be served with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. They also pair well with a hot cup of coffee or a refreshing glass of iced tea.
Frequently Asked Questions (FAQ)
Q: Can I use canned pineapple instead of fresh?
A: Yes, canned pineapple works well in this recipe. Just be sure to drain it thoroughly and chop it into small pieces.
Q: Can I make the dough in advance?
A: Absolutely! The dough can be made up to 2 days in advance and stored in the refrigerator. Let it sit at room temperature for a few minutes before rolling it out.
Q: Can I bake these empanadas instead of frying them?
A: This recipe is designed for baking, which makes it a lighter alternative to frying. If you prefer frying, you can still use this dough, but the texture and taste will differ slightly.
Conclusion
Pineapple Empanadas are a delightful dessert that combines the tropical sweetness of pineapple with the comforting warmth of a homemade pastry. They’re perfect for any occasion, whether you’re making a special treat for yourself or sharing with friends and family.