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