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Fresh Pineapple Empanadas
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4.41 from 5 votes

Flaky Fresh Pineapple Empañadas

Crisp and flaky pastry surrounds fresh pineapple filling in this quick and delicious version of a classic mexican pastry. Premade pie crust makes it easy.
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: Mexican
Keyword: comfort food, empanada, fresh pasta, healthy, pie, pineapple, treat
Servings: 12 servings
Calories: 329kcal
Author: BlakOpal

Ingredients

Filling

  • 1 Fresh pineapple peeled, cored, and roughly chopped into small pieces
  • 2 cups Sugar
  • 1/4 tsp Salt
  • 1/4 tsp Ground cinnamon
  • 2 Tbsp Cornstarch
  • 2 Tbsp Cold water

Pastry

Instructions

Making the Filling

  • Peel and core the pineapple by cutting the top and bottom off. Stand the pineapple on your cutting board and slice off the skin from top to bottom, taking about 1/4" of fruit off. Work your way around all sides. Make sure you cut off all of the small round holes left behind.
    Fresh Pineapple Empanadas
  • When all the skin is gone, slice down lengthwise using the core as your guide. Slice the halves into lengthwise quarters, following the core.
    Fresh Pineapple Empanadas
  • Slice off the inner core by cutting diagonally across each quarter lengthwise. Make sure to remove all of the light-colored core. This part is woody, and won't break down in cooking.
    Fresh Pineapple Empanadas
  • Roughly chop the pineapple into small pieces. The smaller, the better. There can be some small chunks.
    Fresh Pineapple Empanadas
  • Put the pineapple, sugar, salt, and ground cinnamon into a saucepan.
    Fresh Pineapple Empanadas
  • Using a silicone spatula, cook down the pineapple, stirring occasionally to keep it from burning or sticking. Scrape down the sides of the pan as you stir. When the mixture begins to boil reduce the heat and continue to cook for 15 minutes.
    Mash the cooked pineapple slightly with an immersion blender, keeping it a bit chunky. (You can also use a potato masher).
    Fresh Pineapple Empanadas
  • In a small bowl, combine cold water and cornstarch and mix well.
    Fresh Pineapple Empanadas
  • Stir the cornstarch mixture into the pineapple, stirring constantly to combine. Cook until the mixture starts to thicken. Remove from the heat and let cool completely.
    Fresh Pineapple Empanadas

Prep for Pastries

  • Preheat Oven to 350°.
  • Remove boxed pie crusts from the refrigerator and allow to come to room temperature. When at room temp, unroll and lay out flat on your cutting board.
    Fresh Pineapple Empanadas

Making Pastries

  • Using a round cookie cutter, cut out as many circles as you can fit on the sheet of pastry.
    Note: if you don't have a large circle cutter, you can use a small bowl as a guide. Lay the bowl upside down on the pastry and run a small knife around the edge to cut the dough.
    Fresh Pineapple Empanadas
  • Set the circles aside and collect all of the cuttoff pieces. Repeat for second sheet of pastry.
  • Using the cutoff dough, gather it together into a ball and squeeze it slightly to combine. Do not overwork the dough or it will become tough! Continue to cut circles out of the remaining dough.
    Fresh Pineapple Empanadas
  • Lay out the circles on your cutting board and place a spoonful of cooled filling onto each circle, leaving room to fold them over and crimp them. For small circles, you can do this in your hand.
    Fresh Pineapple Empanadas
  • Using a pastry brush, brush some beaten egg on the inside edges of the dough, just wetting the pastry. Fold the dough over and press together with your fingers, making sure that the filling doesn't squeeze out the edges. It is important to have about 1/4"-3/8" of dough sealed around the edge. Use a fork to crimp the edges to seal them.
    If holes appear while you are working with them, you can use leftover dough to patch them.
    Fresh Pineapple Empanadas
  • Place each empanada onto a silicone baking mat in your cookie sheet pan. Because they won't grow in the oven, you can place them close to each other on the baking tray. Brush the tops with beaten egg.
    Fresh Pineapple Empanadas
  • Sprinkle the pastries with sugar.
    Fresh Pineapple Empanadas
  • With a sharp small knife, poke a couple of small holes in each one. This will let the steam escape whick keeps them from bursting.
    Fresh Pineapple Empanadas
  • Put into the preheated oven, middle rack, for 15-20 minutes until they are golden brown.
    Fresh Pineapple Empanadas
  • Remove to a cooling rack and allow to cool completely. You can test them right out of the oven, but the filling will be extremely hot! Don't worry if some of them have split open, they will still be delicious!
    Fresh Pineapple Empanadas
  • Big or small, these will become a new favorite treat! Enjoy
    Fresh Pineapple Empanadas

Nutrition

Serving: 1serving | Calories: 329kcal | Carbohydrates: 61g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 191mg | Potassium: 120mg | Fiber: 2g | Sugar: 41g | Vitamin A: 65IU | Vitamin C: 36.1mg | Calcium: 18mg | Iron: 1.2mg