Pineapple Empanaditas

  • Active Time 1h
  • Total Time 1h 15m

2 dozen empanaditas

These miniature empanadas, tender pastry dough wrapped around pineapple filling, are just the right size for afternoon tea.

Make Ahead Tip: Refrigerate the dough (Step 1) and filling (Step 2) separately for up to 2 days. Prepare through Step 4 and freeze in a single layer for up to 3 months. Bake frozen empanaditas at 350 degrees F until golden, 12-15 minutes. | Equipment: 3-inch round cookie cutter.

ingredients

  • 1 cup whole-wheat pastry flour
  • 1/2 cup cornmeal
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons reduced-fat cream cheese (Neufchâtel), cut into small pieces
  • 2 tablespoons canola oil
  • 4 tablespoons low-fat milk
  • 1 1/2 cups chopped fresh pineapple
  • 1/3 cup pineapple or apricot preserves
  • 2 tablespoons plain dry breadcrumbs
  • 1/4 teaspoon ground cinnamon
  • Confectioners’ sugar for dusting (optional)

directions

Whisk the flour, cornmeal, sugar, baking powder and salt in a large bowl. Add the cream cheese and oil and blend with your fingers until crumbly. Sprinkle the mixture with milk, 1 tablespoon at a time, and stir with a fork until the dough just comes together—the mixture will still be a little crumbly. Knead a few times in the bowl, then turn out onto a lightly floured surface and knead a few more times until the dough comes together. Divide in half and shape into 2 discs. Wrap in plastic and refrigerate until chilled, at least 30 minutes or up to 2 days.

Combine the pineapple and preserves in a small saucepan. Bring to a simmer over medium heat and cook, stirring often, until syrupy, 12-15 minutes. Mash the pineapple into smaller chunks with a potato masher or fork. Remove from the heat; stir in the breadcrumbs and cinnamon.

Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray.

On a well-floured surface, roll out one disc of dough at a time into a 1/8-inch-thick circle. Cut the circles of dough using a 3-inch round cookie cutter. Repeat with the remaining dough, re-rolling scraps as necessary, to make 24 circles.

Place 1 teaspoon pineapple filling in the center of each circle. Fold in half, press edges together and crimp with a fork. Place on the prepared baking sheet.

Bake the empanaditas until golden, 12-15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature, dusted with confectioners’ sugar, if desired.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9402

nutrition information per serving

64 calories; 2g total fat; 0g total saturated fat; 1mg cholesterol; 84mg sodium; 12g carbohydrates; 1g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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