Pineapple Empanadas
Pineapple Empanadas are sweet, golden hand pies filled with a warm, spiced pineapple preserve.
Wrapped in a tender, flaky dough and lightly glazed, these tropical treats are perfect for dessert, brunch, or a sweet snack with coffee or tea.
Why You’ll Love This Recipe
Sweet + Tangy: The pineapple filling is infused with warm spices and a bright tropical flavor.
Perfectly Portable: These empanadas are easy to take on the go, making them great for lunchboxes or parties.
Make-ahead Friendly: Both the dough and filling can be prepped ahead, ideal for busy schedules.
Fun to Make: Rolling and folding the dough is a hands-on, family-friendly activity.
Classic with a Twist: A sweet spin on traditional savory empanadas.
Key Ingredients
Pineapple tidbits & crushed pineapple – create a sweet, juicy filling with texture.
Warm spices (cinnamon, nutmeg, ginger) – add cozy, comforting flavor to the filling.
Cornstarch – thickens the filling to a jammy, spoonable consistency.
Flour, shortening, and milk – build the empanada dough for a soft and tender bite.
Egg glaze – helps seal the empanadas and adds a shiny, golden finish.
Pineapple Empanadas
Ingredients:
Pineapple Filling:
1 20-ounce can pineapple tidbits, drained but reserve juice
1 20-ounce can crushed pineapple, drained but reserve juice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
¼ teaspoon ground cinnamon
1 cup granulated sugar
reserved pineapple juice
3 tablespoons cornstarch
Empanada Dough:
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar
1 teaspoon cinnamon
1/2 cup shortening
2 eggs
1/2 cup milk
Glaze:
1 egg
raw sugar, optional
Instructions:
Pineapple Filling:
In a saucepan combine drained tidbits and drained crushed pineapple, nutmeg, ginger, cinnamon, sugar, and ¾ cups reserved juice.
Stir ingredients and bring to a boil and then simmer on low for 45 minutes.
Remove about 1/3 cups of liquid from saucepan, reserve, and let cool.
In a bowl combine cornstarch with cooled cup of liquid and stir.
Pour back in mixture to thicken filling.
Stir and simmer for an additional 10 minutes to a thickened consistency of preserves. (If runny add an additional tablespoon of cornstarch combined with 1/8 cup of reserved juice and simmer mixture for an additional 5 minutes).
Make the empanada dough after your filling has chilled.
Empanada Dough:
In a stand mixer add the first 5 dry ingredients and combine on low. Add in the shortening and combine. In a separate bowl whisk the eggs and milk and combine with dry ingredients. Continue to mix until you have soft dough. Knead dough and split the dough in half, wrap in plastic wrap, and refrigerate for about 20 to 30 minutes.
Assemble and Bake Empanadas:
Preheat the oven to 350 degrees F.
Take out half the dough and split it into 12 equal balls of dough.
On a floured surface, roll out the dough balls into small round circles. Place a small dollop of pineapple filling on one half of each of the dough circles.
Wet the bottom edge of the circles with egg glaze to help seal the two halves. Fold over the dough to cover filling and seal off the edges with a fork pressing down along the edges or using a pastry cutter.
Repeat with remaining dough and filling.
Brush each empanada with egg glaze, sprinkle with raw sugar, if using.
Puncture the top of each empanada with a fork to allow steam to escape while baking.
Place parchment paper on a cookie sheet; place the empanadas on the parchment paper and bake for 15 to 20 minutes on middle rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes, until golden brown.
Recipe Notes for Pineapple Empanadas
Let the filling cool completely: Warm filling can soften the dough too much and make it harder to seal the empanadas properly.
Drain pineapple well: Be sure to drain both the tidbits and crushed pineapple thoroughly, reserving only the needed juice for thickening. Too much moisture can lead to a runny filling.
Cook the filling until thick and jammy: The longer simmer time helps the fruit break down and flavors develop. A thick consistency prevents leakage during baking.
Chill the dough before rolling: This step makes the dough easier to work with and helps prevent it from sticking or tearing when shaping.
Don’t overfill: Use only about a tablespoon of filling per empanada. Overfilling can cause them to burst open in the oven.
Seal well and vent steam: Use a fork to crimp edges securely and poke a small vent on top to allow steam to escape, which helps keep them from puffing or splitting.
Raw sugar is optional but adds crunch: A sprinkle on top gives a slight caramelized texture and pretty finish, but it’s not essential if you prefer a softer crust.
Watch your oven rack position: If the bottoms brown too quickly, move the pan to a higher rack for the last few minutes of baking.
Nutrition Information:
Calories: 146kcal, carbohydrates: 23g, protein: 2g, fat: 5g, saturated fat: 1g, cholesterol: 21mg, sodium: 59mg, potassium: 65mg, fiber: 1g, sugar: 10g, vitamin a: 38IU, calcium: 26mg, iron: 1mg
Frequently Asked Questions:
Can I use fresh pineapple instead of canned for the filling?
Yes, you can use fresh pineapple, but ensure it’s finely chopped and adjust the sugar accordingly.
Is it necessary to reserve and use the pineapple juice for the filling?
Yes, reserving and using the pineapple juice enhances the flavor of the filling.
It adds sweetness and a fruity taste.
Can I prepare the Pineapple Filling in advance?
Absolutely! You can make the filling ahead and refrigerate it until you’re ready to assemble the empanadas.
What’s the purpose of adding nutmeg, ginger, and cinnamon to the filling?
These spices enhance the overall flavor profile, adding warmth and depth to the pineapple filling.
Is there a substitute for shortening in the empanada dough?
Butter or margarine can be used as a substitute for shortening in the dough.
However, it may affect the texture slightly.
How do I prevent the empanadas from getting soggy after baking?
Ensure the filling has a thickened consistency.
Also, allow the baked empanadas to cool on a wire rack to prevent condensation.
Can I freeze unbaked empanadas for later use?
Yes, you can freeze unbaked empanadas. Place them on a baking sheet, freeze until solid, then transfer to a freezer bag.
Bake directly from frozen, adding a few extra minutes to the baking time.
What is the purpose of puncturing the top of the empanadas before baking?
Puncturing allows steam to escape during baking, preventing the empanadas from becoming too puffy or bursting.
Is raw sugar necessary for the glaze, or can I omit it?
Raw sugar adds a bit of sweetness and a crunchy texture.
You can omit it if you prefer a simpler glaze.
Can I use this empanada dough for savory fillings?
Yes, this versatile dough can be used for both sweet and savory fillings.
Adjust the sugar and spices accordingly for savory options.