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!

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 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!

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.

Pin these to your sweets board!

Continue to Content

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!

Print

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