Empanadas are like small pies with a tasty filling. They’re usually savory but there are sweet versions too like these pineapple empanadas. They make a great snack or dessert, or you can have one for breakfast or brunch to make a change from whatever you normally have!
The filling is a combination of crushed pineapple and pineapple tidbits, nutmeg, ginger and cinnamon, along with some sugar. Those warm spices really make the pineapple filling magical. The dough for your empanadas is flavored with cinnamon too. And then on top you have a simple egg glaze and, if you want, some crunchy raw sugar.
You can use fresh pineapple if you want to. You’ll need to chop it up finely and you might need to adjust the amount of sugar you add. If you’re a fan of pineapple and you also enjoy baking, you won’t want to miss out on these delicious pineapple empanadas.
Why You’ll Love the Recipe
These gorgeous pineapple empanadas are well worth making. They’re sweet and delicious and the spiced pineapple filling is just perfect.
How to Serve Them
Enjoy these warm from the oven or chilled, for breakfast, brunch, a snack, or for dessert.
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Can You Make Them Ahead?
Make the filling ahead if you want. You can also assemble the empanadas and freeze them without baking them.
Storage Instructions
These will keep for a few days. They’re fine kept at room temperature.
Variations and Substitutions
You can omit any of the spices you don’t have or don’t like.
Pineapple Empanadas
Ingredients
FOR THE FILLING:
- 20- ounce can crushed pineapple drained but keep the juice
- 20- ounce can pineapple tidbits drained but keep the juice
- 1 cup granulated white sugar
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 3 tablespoons cornstarch
FOR THE DOUGH:
- 3 cups all-purpose flour
- 2 eggs
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup milk
- ½ cup shortening
- 1 teaspoon cinnamon
FOR THE GLAZE:
- 1 egg
- Raw sugar optional
Instructions
- First make the filling. Put the drained pineapple in a pan with the sugar, nutmeg, cinnamon, ginger, and ¾ cup of the reserved juice.
- Stir and bring the mixture to a boil, and then simmer for 45 minutes.
- Take ⅓ cup of liquid out of the pan and set it aside to cool.
- Mix the cornstarch with the liquid once it’s cool.
- Pour the mixture back into the pan and simmer, stirring often, for about 10 minutes or until thick.
- You can add more cornstarch dissolved in juice if it’s runny.
- Let the filling cool and make the empanada dough next.
- Put the flour, baking powder, sugar, salt, and cinnamon in a stand mixer bowl and mix on low.
- Add the shortening and mix again.
- Whisk the milk and eggs in another bowl and pour this mixture into the flour mixture.
- Mix until you get a soft dough and then knead it, divide it in half and wrap each half in plastic wrap.
- Refrigerate it for 20 to 30 minutes.
- Preheat the oven to 350°F.
- Divide one half of the dough into 12 balls and roll each one into a small circle.
- Divide half of the pineapple mixture between them.
- Use egg glaze to moisten the bottom edge of each circle and fold the dough over the filling, pressing firmly to seal.
- Repeat with the rest of the dough and the rest of the filling.
- Brush egg glaze over them and sprinkle on some raw sugar too if you like.
- Pierce the top of each empanada with a fork and bake on a parchment paper-lined baking sheet on the middle oven rack for 15 minutes.
- If the bottoms are starting to brown, move them to the top of the oven.
- If not, leave them where they are.
- Bake for another 5 minutes or until golden brown and serve.
