Hamdi Saidani This Sweet and Easy Pineapple Empanadas Recipe is a flaky and sweet recipe, which is made with frozen puff pastry and fresh pineapple. It’s the perfect party appetizer, ready in about 45 minutes.
Sweet and Easy Pineapple Empanadas Recipe Ingredients
- Non-stick cooking spray
- One 1-pound package frozen puff pastry, thawed
- 1/3 cup cajeta or thick caramel sauce
- 1/2 cup finely grated Monterrey jack cheese
- 1/4 cup pineapple, peeled and diced into 1/2-inch cubes (about 1 cup)
- 2 eggs, beaten and blended with 1 tablespoon water
- All-purpose flour, for dusting
- 2 tablespoons demerara or light brown sugar
How To Make Sweet and Easy Pineapple Empanadas Recipe
- Prep the oven and pastry: Preheat the oven to 350°F. Spray a large baking sheet with nonstick cooking spray. Unfold one sheet of puff pastry on a lightly floured surface.
- Cut the dough: Using a 3-inch round cookie cutter, cut out 9 circles of dough. Repeat with the remaining puff pastry sheet to get 18 circles in total.
- Fill the empanadas: Place a scant teaspoon of cajeta in the center of each round. Top with a sprinkling of grated cheese and 3 or 4 pieces of diced pineapple.
- Seal and bake: Brush the edge of each circle with the egg wash and fold it over to create a half-moon shape. Crimp the edges with a fork to seal.
- Finish and bake: Transfer the empanadas to the prepared baking sheet. Brush the tops with the egg wash and sprinkle with demerara sugar. Bake for 25 to 30 minutes, until golden brown. Serve warm.
Recipe Tips
- How to get a good seal on the empanadas? Don’t overfill them. The egg wash acts as a glue, and firmly crimping the edges with a fork is the key to ensuring the delicious filling stays inside during baking.
- Can I use a different fruit? Yes, this recipe is very versatile. Finely diced apples or pears would be a wonderful substitute for the pineapple.
- What if I don’t have puff pastry? You can use refrigerated pie dough as a substitute. The texture will be less flaky but still delicious.
- How can I make these ahead of time? You can assemble the empanadas completely, then freeze them unbaked on a baking sheet. Once frozen, transfer them to a freezer bag. They can be baked directly from frozen, adding about 10-15 minutes to the baking time.
What To Serve With Pineapple Empanadas
These sweet and savory empanadas are delicious on their own or with a simple dipping sauce.
- A scoop of vanilla bean or coconut ice cream
- A drizzle of extra caramel sauce
- A dollop of whipped cream
How To Store Pineapple Empanadas
- Refrigerate: Store baked and cooled empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for a few minutes to re-crisp the pastry.
- Freeze: Freeze unbaked empanadas as described in the tips section for up to 3 months.
Pineapple Empanadas Nutrition Facts
- Calories: 180 kcal (per empanada)
- Carbohydrates: 15g
- Protein: 3g
- Fat: 12g
- Saturated Fat: 5g
- Sodium: 150mg
- Sugar: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is cajeta?
Cajeta is a rich, thick caramel sauce traditionally made from goat’s milk. It has a slightly tangy flavor. A thick cow’s milk caramel sauce or dulce de leche is an excellent substitute.
Can I make these in an air fryer?
Yes. To make them in an air fryer, bake at 350°F for about 8-10 minutes, or until the pastry is puffed and golden brown, working in batches if necessary.
Is it necessary to use the egg wash?
The egg wash is highly recommended. It’s the secret to getting a beautiful, shiny, deep golden-brown finish on the baked pastry.
Try More Recipes:
Sweet and Easy Pineapple Empanadas Recipe
Description
Flaky, sweet, and savory handheld pies filled with fresh pineapple, Monterey Jack cheese, and rich caramel sauce, all baked in a puff pastry crust.
Ingredients
Instructions
- Preheat oven to 350°F. Cut 18 (3-inch) circles from the puff pastry.
- Place a small amount of cajeta, cheese, and pineapple in the center of each circle.
- Brush the edges with egg wash, fold into a half-moon, and crimp with a fork to seal.
- Place on a baking sheet, brush the tops with egg wash, and sprinkle with sugar.
- Bake for 25-30 minutes until golden brown and puffed.
Notes
- Using thawed, frozen puff pastry is a key time-saver for this easy recipe.
- Don’t overfill the empanadas, or they may burst open while baking.
- The combination of sweet pineapple, savory cheese, and rich caramel creates a unique and delicious flavor profile.
- These are best served warm while the cheese is still melty.
