Sweet and Easy Pineapple Empanadas – a delicious recipe with cooking spray, pastry, cajeta, cheese, pineapple, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F. Spray a large baking sheet with nonstick cooking spray.
2
Unfold 1sheet of puff pastry on lightly floured surface.
3
Using a 3-inch cookie cutter or a 3-inch diameter can with the top removed, cut out 9 circles of dough.
4
Repeat with the remaining puff pastry sheet.
5
Put a scant teaspoon of cajeta in center of each round.
6
Top each with a sprinkling of grated cheese and 3 or 4 pieces of pineapple.
7
Brush the edge of each circle with the egg mixture and enclose each empanada into a half moon.
8
Crimp the edges with fork.
9
Transfer to prepared baking sheet and brush each empanada with the egg mixture.
10
Crimp edges with fork.Transfer the empanadas to the prepared baking sheet and brush them with the egg mixture.
11
Sprinkle with demarara sugar and bake until golden brown, about 25 to 30 minutes.
12
Transfer the empanadas to a serving platter and serve warm.
164
kcal
Calories
10
g
Fat
10
g
Carbs
10
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Non-stick cooking spray, 1 (1-pound) package frozen puff pastry, thawed, 1/3 cup cajeta or thick caramel sauce, 1/2 cup finely grated Monterrey jack cheese, and more.
Yes, Sweet and Easy Pineapple Empanadas 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.
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