Best Cajeta Pineapple Empanadas Recipes

PINEAPPLE EMPANADAS RECIPE

Steps:

• Combine the flour, sugar and salt in a mixing bowl.
• Then add the vegetable lard.
• Using your fingers, mix in the lard with the dry ingredients.
• Add a third of the water to the mixture and mix to incorporate.
• Repeat this process of adding water and mixing two more times, adding a third of the water each time until all of the water has been used.
• If the dough is too sticky, add flour little by little until it reaches the desired consistency.
• Once the dough is no longer sticky, turn it out onto a floured surface and let rest while you prepare the filling.
• Preheat your oven to 356 degrees.
• Peel and core the pineapple.
• Cut into thin strips and dice.
• Sprinkle in the flour, sugar, cinnamon and nutmeg, and mix until incorporated.
• Set aside as you cut the dough.
• Roll out your ball of dough onto a floured surface.
• Roll into a rectangular shape, taking care not to roll too thinly or the dough will break.
• Using a 2 ½" to 3" round cookie cutter, cut about 10 rounds from the dough.
• Remove the excess dough around the circles.
• Add a tablespoon of filling to the center of each round.
• Gently pick up a filled round and fold in half.
• Next, pinch the edges until the empanada is completely sealed.
• Repeat until you've sealed all your empanadas.
• Dust with sugar, place on a cookie sheet lined with a silicone mat or sprayed with non-stick spray, and bake for 30-35 minutes in your preheated oven until the crust turns golden brown.
• Once your empanadas are ready, let them cool.
• Transfer to a serving plate and serve with your favorite coffee or hot beverage
• Enjoy!

CAJETA PINEAPPLE EMPANADAS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Working with 1 sheet of puff pastry at a time, unfold on a lightly floured surface and cut out four 4-inch circles.
• Beat the egg with 1 tablespoon water in a small bowl. Place 1/2 teaspoon cajeta in the center of each circle. Top each with some grated cheese and a few pieces of pineapple. Brush the edge of each circle with the egg wash and fold in half to form a half-moon. Crimp the edges with fork.
• Transfer the empanadas to the prepared baking sheet, brush with the remaining egg wash and sprinkle with the demerara sugar. Bake until golden brown, about 30 minutes.

EMPANADAS DE PINA (PINEAPPLE PASTRY COOKIES)

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place sugar in a bowl.
• Place flour in a large mixing bowl. Begin working butter into flour slowly until fully incorporated. Repeat process gradually with cream cheese, kneading dough until uniform and no longer crumbly. Form into 1 inch balls, then flatten with a rolling pin to a thickness of 1/8 inch. (This may also be done by rolling out the entire amount of dough and cutting rounds with a biscuit cutter.)
• Place 1 tablespoon preserves on each dough center. Fold over, and seal with fingers or press to seal with a fork. Place cookies on a parchment paper-lined cookie sheet.
• Bake in the preheated oven for approximately 12 to 15 minutes. Cookie will remain white and should not be browned, and it is normal for some filling to leak from the cookie. When cookies are cool enough to handle, roll in sugar until evenly coated. Transfer to a platter to cool completely.