Pineapple Empanaditas (Mini-Pineapple Pockets)

Name: Pineapple Empanaditas (Mini-Pineapple Pockets)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup cornmeal; 1/4 cup sugar; 1 cup pastry flour, whole wheat or white; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 2 tablespoons cream cheese (reduced-fat); 2 tablespoons canola oil or any vegetable oil; 4 tablespoons milk; 1 1/2 cups pineapple fresh or canned, finely chopped; ⅓ cup apricot preserves (jam); 1/4 teaspoon cinnamon

Servings: persons

1/2 cup cornmeal
1/4 cup sugar
1 cup pastry flour, whole wheat or white
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons cream cheese (reduced-fat)
2 tablespoons canola oil or any vegetable oil
4 tablespoons milk
1 1/2 cups pineapple fresh or canned, finely chopped
⅓ cup apricot preserves (jam)
1/4 teaspoon cinnamon

1
["Sift cornmeal, sugar, flour, salt and baking powder together into a medium bowl.", "(or mix well with a whisk)", "Add the oil and cream cheese and mix with a fork until crumbly.", "Add milk one tablespoon at a time and mix well with a fork until the dough begins to come together.", "This mixture will be crumbly.", "Using your hands knead the dough for a while bringing it together (it will be a bit soft and slightly sticky).", "Place the dough in the refrigerator to chill.", "At least 30 minutes or up to one day.", "Meanwhile heat the pineapple, apricot jam and cinnamon into a small saucepan bringing to a boil.", "Simmer for at least 15 minutes until thickened, breaking up the bits of pineapple with a fork.", "You don't want the pieces of pineapple too large.", "Break up any larger pieces.", "Remove from heat and cool.", "Preheat the oven to 350F (180C).", "Spray a baking sheet lightly with cooking spray.", "They are excellent served warm or at room temperature.", "Divide the dough into two.", "On a lightly floured surface roll the dough out to about 1/8"" thick.", "Using a 3 inch round cookie cutter make 12 rounds of dough.", "Please one teaspoon (at the most) of the mixture in the center of each round.", "Gently fold over the dough making a small dumpling.", "Crimp the edges to seal with a fork.", "Use a gentle hand, it's ok if the dough breaks up a bit just be gentle.", "Using a cookie spatula transfer each ""dumpling"" to the baking sheet.", "Bake for 15 minutes until slightly brown.", "Dust with powdered sugar if desired."]

332

kcal

Calories

Fat

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 11 ingredients. The key ingredients include: 1/2 cup cornmeal, 1/4 cup sugar, 1 cup pastry flour, whole wheat or white, 1 1/2 teaspoons baking powder, and more.

Yes, Pineapple Empanaditas (Mini-Pineapple Pockets) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!