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Pineapple Empanadas

These tasty little pineapple empanadas are a breeze to make with only three ingredients in the crust and pineapple preserves for the filling! Customize with different flavors of jam and enjoy for breakfast or dessert!
These tasty little pineapple empanadas are a breeze to make with only three ingredients in the crust and pineapple preserves for the filling! Easy breakfast or dessert!

Pineapple Empanadas

I believe food is better when shared (unless it’s the last bite!), so I was thrilled when Better Homes & Gardens invited me to share a recipe with you. After all, I’ve been a fan since I first discovered the magazine on my grandma’s coffee table 20-some years ago.

I picked these Sweet Empanaditas because they sounded like they would be the perfect ending to a meal of roasted pork, rice and beans. I was wrong – they are a fabulous dessert for ANY meal! I even ate them for breakfast!

These tasty little pineapple empanadas are a breeze to make with only three ingredients in the crust and pineapple preserves for the filling! Easy breakfast or dessert!

These little pastries have a soft flaky crust which is my favorite part. The only sweetener is fruit preserves, which means they’re not overly sweet. With the holidays coming up, these will be your new favorite dessert!

Essentially an empanada is a hand pie. They can be sweet or savory. The dough is only three ingredients and these pineapple empanadas are filled with jam so they couldn’t be easier.

I chose pineapple preserves since they complement Latin cooking so well, but you can use your favorite flavor. You could even use caramel, Nutella or apple butter!

These tasty little pineapple empanadas are a breeze to make with only three ingredients in the crust and pineapple preserves for the filling! Easy breakfast or dessert!

Tips and changes to Sweet Empanaditas recipe:

  • Instead of rolling each pie in cinnamon-sugar, I brushed them with an egg wash before baking and sprinkled them with sanding sugar. I loved the color this added along with some sparkle.
  • I mixed in a dash of cinnamon with the fruit preserves – this took the flavor from good to great!
  • I made the dough ahead of time and stored it in the fridge until I was ready to bake. Terrific timesaver if you’re making these for an event.

These tasty little pineapple empanadas are a breeze to make with only three ingredients in the crust and pineapple preserves for the filling! Easy breakfast or dessert!

Pin these to your sweets board!

These tasty little pineapple empanadas are a breeze to make with only three ingredients in the crust and pineapple preserves for the filling! Easy breakfast or dessert!

These tasty little pineapple empanadas are a breeze to make with only three ingredients in the crust and pineapple preserves for the filling! Easy breakfast or dessert!

Pineapple Empanadas

Yield: 36
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes

These tasty little pineapple empanadas are a breeze to make with only three ingredients in the crust and pineapple preserves for the filling! Customize with different flavors of jam and enjoy for breakfast or dessert!

Ingredients

  • 1 cup butter, softened
  • 6 oz cream cheese, softened
  • 2 cups all-purpose flour
  • 1 cup pineapple preserves
  • Dash of cinnamon (optional)
  • 1 egg
  • 1 tablespoon water
  • Sanding sugar, for garnish

Instructions

  • In a large bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed until fluffy and light in color. Gradually add flour, beating on low speed until combined.
  • Gather mixture into a ball. Divide dough in half. Cover and chill for 1 to 2 hours or until dough is easy to handle.
  • Meanwhile, mix pineapple preserves with a dash or two of cinnamon (if using); set aside. In a separate bowl, beat together egg and 1 tablespoon of water; set aside.
  • Preheat oven to 375°F. Line a large cookie sheet with parchment paper; set aside. On a lightly floured surface, roll out one of the dough portions to an 1/8-inch thickness. Using a round 3- to 3-1/2-inch cookie cutter, cut out dough.
  • Place about 1 teaspoon of the jam in the center of each round. Moisten edges of dough with water. Fold the dough in half to enclose the jam; press edges together with the tines of a fork to seal. Brush empanadas with egg wash and sprinkle with sanding sugar.
  • Place empanaditas 1 inch apart on the prepared cookie sheet. Bake in the preheated oven for 12 to 14 minutes or until golden brown.
  • Remove to a wire rack; let cool.
  • Notes

    Time does not include time needed for chilling dough.

    Did you make this recipe?

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    25 Desserts Cinco De Mayo Faciles - Cakes Paradise

    Sunday 25th of September 2022

    […] 17. Empanadas à l’ananas […]

    Erin

    Sunday 19th of June 2022

    Attempted to make today, used cherry preserves as the store didn't carry the pineapple preserves. All but 2 fell completely apart even after cooking them longer. Perhaps using an egg with cream cheese and butter before adding flour would hold it together better? Really disappointed since I made these for my husband for Father's day. The taste is amazing though.

    maria

    Thursday 28th of April 2022

    use unsalted butter?

    Rebekah

    Friday 29th of April 2022

    I prefer unsalted, but you can use salted since there's no added salt in the dough.

    Tammy

    Thursday 18th of November 2021

    Can you use refrigerated Dale sheets to make these?

    Rebekah

    Thursday 18th of November 2021

    Yes.

    Robin

    Friday 5th of March 2021

    Follow up to my follow up:

    I ran out of time to use all of the dough so yesterday I used the rest.

    1) Sprinkled the dough circle with sugar, dusted with cinnamon and used more jam since I wanted a "juicy" filling. 2) After wetting the edges of the circle, I picked it up and loosely bent it into an "open" semi circle. 3) Then starting at the "corners" I pinched the edges together until my fingers met in the middle. Some oozed out during the pinching and some oozed out during the baking, but I decided that they not only tasted better, they really didn't look all that bad after baking. Granted, I don't really know what an "empanada" is supposed to look like since I've never had them. Gasp!

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