Empanadas de Piña (Pineapple Empanadas)

Pineapple empanadas are a delightful Mexican pan dulce that captures the tropical sweetness of fresh pineapple encased in a buttery, flaky crust. They are a perfect treat to enjoy for breakfast, dessert, or as a sweet snack. With a combination of a tender dough and luscious pineapple filling, these empanadas are sure to become a favorite.

Ingredients

For the Filling:
🍍 3 cups fresh pineapple, finely chopped
🍬 1.5 cups sugar
💧 1.5 cups water
🌿 1 cinnamon stick
🌽 4 tbsp cornstarch
❄️ 4 tbsp cold water
🍦 1 tsp vanilla extract

For the Dough:
🌾 3 cups all-purpose flour
🍬 1/4 cup sugar
🧈 1/2 cup butter (2 sticks)
🍦 1 tsp vanilla extract
💧 3/4 cup water (may not use all)

For the Egg Wash:
🥚 1 egg
💧 1 tbsp water

Instructions

1- Prepare the Filling:

• Finely chop 3 cups of fresh pineapple using a food processor.
• In a pot, combine the chopped pineapple, 1.5 cups of sugar, and 1.5 cups of water, then add the cinnamon stick.
• Cook the mixture on high heat, letting it boil until the water reduces by about one-quarter.
• Remove the cinnamon stick.
• Mix the cornstarch with cold water until smooth, then add to the pot.
• Stir the mixture until it thickens, then remove from heat.
• Stir in the vanilla extract, transfer the filling to containers, and allow it to cool or refrigerate it for later use.

2- Prepare the Dough:

• In a large bowl or using a mixer, blend the flour, 1/4 cup of sugar, butter, and vanilla extract until the mixture resembles sand.
• Slowly add water, kneading continuously until you achieve a soft and smooth dough. You may not need all the water.
• Divide the dough into small balls, around 20, depending on the desired size for the empanadas.

3- Assemble the Empanadas:

• Roll each dough ball into discs that are neither too thick nor too thin.
• Place a spoonful of cold pineapple filling in the center of each disc.
• Fold the disc over to encase the filling, sealing the edges tightly. Ensure all air is pressed out before sealing completely.

4- Bake the Empanadas:

• Place the empanadas on a baking sheet lined with parchment paper.
• Brush the tops with the egg wash mixture.
• Preheat your oven to 375°F (190°C) and bake the empanadas for about 25 minutes, or until golden and crisp.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: Approximately 20 empanadas
Equipment: Food processor, pot, mixing bowl, rolling pin, baking sheet, parchment paper

Cooking Tips:

• Make sure the filling is completely cool before using it to avoid making the dough soggy.
• Seal the empanada edges well to prevent the filling from oozing out during baking.

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Empanadas de Piña (Pineapple Empanadas)