Pineapple Coconut Empanadas Recipe

Name: Pineapple Coconut Empanadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the dough; 2 1/2 cups all-purpose flour; 1/2 teaspoon salt; 3/4 cup solid shortening; 1 tablespoon sour cream; 1/2 cup chilled water, plus; 1 teaspoon chilled water; For the filling; 2 (20 ounce) cans crushed pineapple, well drained; 1 cup sugar or 1 cup Splenda sugar substitute; 1 1/2 cups flaked coconut; 1 teaspoon vanilla; 3 tablespoons all-purpose flour; For the glaze; 1/4 cup sweetened condensed milk

Servings: persons

For the dough
2 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup solid shortening
1 tablespoon sour cream
1/2 cup chilled water, plus
1 teaspoon chilled water
For the filling
2 (20 ounce) cans crushed pineapple, well drained
1 cup sugar or 1 cup Splenda sugar substitute
1 1/2 cups flaked coconut
1 teaspoon vanilla
3 tablespoons all-purpose flour
For the glaze
1/4 cup sweetened condensed milk

1
To make dough: Sift flour & salt into a large bowl: Add shortening and mix with electric mixer on medium speed for 2 minutes (the mixture should look like a coarse meal).
2
Add sour cream and stir: Add i/2 of water at a time, stirring until the dough forms a ball.
3
Divide dough into 24 small balls and place on plate, cover with plastic wrap and refrigerate 15 minutes.
4
Heat oven to 425u00b0F and spray 2 large baking sheets with cooking spray; set aside.
5
To make filling: Combine WELL DRAINED pineapple, sugar or Splenda, coconut, and vanilla in bowl; set aside.
6
Using the 3 T flour as needed, roll each dough ball into a 6-inch circle.
7
Place 2 T filling in the center of each dough round:Roll& pinch edges of dough together to seal: place on baking sheet.
8
Pierce empanadas with a fork and brush tops with sweetened condensed milk.
9
Bake for 18 minutes or until golden.
10
Cool& serve.

553

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the dough, 2 1/2 cups all-purpose flour, 1/2 teaspoon salt, 3/4 cup solid shortening, and more.

Yes, Pineapple Coconut Empanadas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pineapple Coconut Empanadas

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