CAJETA PINEAPPLE EMPANADAS

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Cajeta Pineapple Empanadas image

Provided by Marcela Valladolid

Categories     appetizer

Time 55m

Yield 8 servings

Number Of Ingredients 7

All-purpose flour, for dusting
2 sheets frozen puff pastry (one 17-ounce package), thawed
1 large egg
1 heaping tablespoon cajeta (Mexican caramel sauce) or dulce de leche, at room temperature
1/4 cup finely grated Monterey jack cheese
1/4 cup diced pineapple
1 tablespoon demerara sugar

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.

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