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Pineapple Empanadas

Pineapple Empanadas

Nutrition Facts
  • cal. (kcal) 351
Pineapple Empanadas
  • Yield: 10 empanadas
  • Prep: 30 mins
  • Refrigerate: 1 hr
  • Bake: 20 mins at 350°F
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Ingredients

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  • 2 cups all-purpose flour, plus more for dusting
  • 1/2 cup granulated sugar
  • Pinch of kosher or coarse sea salt
  • 2 large eggs
  • 3 tablespoons sour cream
  • 1 1/2 sticks (12 tbsp) unsalted butter, diced
  • 1/2 pound pineapple, peeled and diced (about 1 1/2 cups)
  • 1/4 pound apricots, pitted and diced (about 3/4 cup)
  • 1/2 cup pecans, finely chopped
  • 1/4 cup dark brown sugar
  • 1 1/2 teaspoons cornstarch
  • 1 1/2 teaspoons freshly squeezed lime juice
  • 1/8 teaspoon five-spice powder
  • Dulce de leche (optional)

Directions

  1. Heat oven to 350 degrees .
  2. In a large mi bowl, combine first 3 ingredients. In a small bowl, beat 1 egg and sour cream.
  3. With your fingers, rub butter into dry ingredients until it resembles coarse meal (should be crumbly). Add egg mixture. Mix with a spatula until it forms a smooth dough. Wrap in plastic wrap and refrigerate at least 1 hour.
  4. In a large bowl, combine pineapple and next 6 ingredients; mix well.
  5. Generously flour a work surface and rolling pin. Roll dough to 1/4-inch thickness. Cut into 4-inch rounds. Repeat with any leftover scraps until you have used up all dough. Place 1 heaping tablespoon fruit filling in middle of each round. Beat 1 egg and brush around edges of dough; fold to make a half-moon and gently press with fingers to close edges. Use the back of a fork to seal dough without breaking it.
  6. Line 2 baking sheets with parchment and divide empanadas between them. Brush tops with beaten egg.
  7. Bake 20 minutes, until golden brown. Serve warm with dulce de leche, if using.

Note

  • Recipe from Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens by Pati Jinich, host of PBS's Pati's Mexican Table.

Nutrition Information for Pineapple Empanadas

PER SERVING: 351 cal., 20 g total fat (10 g sat. fat), 44 mg sodium, 40 g carb. (2 g fiber, 19 g sugars), 5 g pro.