Pineapple Empanadas Recipe

Name: Pineapple Empanadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the dough:; 6 oz of cream cheese, at room temp; 1 cup of unsalted butter, at room temp; 2 cups of unbleached all purpose flour; 1/2 tsp of salt; For the Filling:; 1 can of crushed pineapple (in own juice); 1 tbsp of cornstarch; 2-3 tbsp of sugar (depending on taste); 1/2 cup of chopped pecans; 1/2 cup of shredded coconut; 1/4 cup of raisins (that have been soaked in rum and simple syrup for 24 hrs or long enough for the raisins to become plump and juicy)

Servings: persons

For the dough:
6 oz of cream cheese, at room temp
1 cup of unsalted butter, at room temp
2 cups of unbleached all purpose flour
1/2 tsp of salt
For the Filling:
1 can of crushed pineapple (in own juice)
1 tbsp of cornstarch
2-3 tbsp of sugar (depending on taste)
1/2 cup of chopped pecans
1/2 cup of shredded coconut
1/4 cup of raisins (that have been soaked in rum and simple syrup for 24 hrs or long enough for the raisins to become plump and juicy)

1
For the Dough:
2
-In a bowl, mix together cream cheese and butter until well blended.
3
-Add the flour and salt, mix well.
4
-Put dough on a lightly floured surface and knead for one minute, shape into a ball.
5
-Wrap in plastic, refrigerate for 15 min.
6
For the filling:
7
-In a saucepan (over medium heat,) combine pineapple and cornstarch, stir until the cornstarch is dissolved.
8
-Add sugar, bring the mixture to a boil. (keep stirring)
9
-Lower the heat to low, simmer and stir occasionally until the mixture gets thick.
10
-Stir in pecans, coconuts, and raisins.
11
To shape the Empanadas:
12
-On a lightly floured surface roll out the dough. (Rolling the dough out a little thicker will make shaping the empanadas easier.)
13
-Cut out circles of dough. (The size of the dough circle you cut out depends on the size and number of empanadas you want.)
14
-Stretch out the circle of dough and put in a small spoonful of the filling on one half of the dough.
15
-Fold over the half that doesn't have filling on it until the edges of the circle meet.
16
-Take a fork and press down the edges all the way around. (This will make a half moon shape.)
17
-Brush the top of the empanadas with a beaten egg, then sprinkle some cinnamon sugar on top.
18
-Bake in the oven at 375 (Fahrenheit) for around 15 min or until the crust becomes golden.

1123

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: For the dough:, 6 oz of cream cheese, at room temp, 1 cup of unsalted butter, at room temp, 2 cups of unbleached all purpose flour, and more.

Yes, Pineapple 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.

That's it — enjoy your meal!

Pineapple Empanadas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions