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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?

    Leave a comment below! Or tag @kitchengidget on Instagram with the hashtag #kitchengidget


     

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    Charlene Miller

    Saturday 19th of December 2020

    Store them in freezer?

    Rebekah

    Sunday 20th of December 2020

    I haven't frozen these particular ones but it should be fine!

    Holly

    Saturday 24th of October 2020

    Can these be made ahead of time and stored.

    Rebekah

    Saturday 24th of October 2020

    Yes, they will keep for a few days in an airtight container.

    nataly

    Sunday 17th of November 2019

    They we’re pretty good but my dough kept shrinking when cutting it out. How can I stop it from shrinking?

    Rebekah

    Sunday 17th of November 2019

    I'm sorry to hear that! The dough may have been a little over-mixed. Things that can help shrinking are to let the dough rest. And when rolling it out lift it off the counter so it can shrink, then roll again, repeat. Hope that helps!

    nataly pacheco

    Thursday 14th of November 2019

    Made empanadas is the dough supposed to be sticky ? How long am I supposed to mix flour with the rest ?

    Rebekah

    Thursday 14th of November 2019

    The flour is mixed just until incorporated. Mixing too long makes it tough. The dough will be a bit tacky and it needs to chill and firm up in the fridge before rolling it out. It's really soft at room temp.

    Ritu

    Friday 16th of June 2017

    Made pineapple empanadas so yummmmmm olive the recipe thank you