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Pineapple Empanaditas

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  1 Hour
Total Time:  1 Hour 15 Minutes
  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 to 15 minutes. | Equipment: 3-inch round cookie cutter.
RECIPE 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)
Pineapple Empanaditas Recipe at Cooking.com
DIRECTIONS
Whisk flour, cornmeal, sugar, baking powder and salt in a large bowl. Add 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 pineapple and preserves in a small saucepan. Bring to a simmer over medium heat and cook, stirring often, until syrupy, 12 to 15 minutes. Mash the pineapple into smaller chunks with a potato masher or fork. Remove from the heat; stir in breadcrumbs and cinnamon.


Preheat 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 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 to 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 © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Pineapple Desserts
Nutrition Facts per Serving
Yield:   2 dozen empanaditas
Calories: 64
Fat. Total: 2g
Fiber: 1g
Carbohydrates, Total: 12g
Sodium: 84mg
% Cal. from Fat: 28%
Cholesterol: 1mg
Protein: 1g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: donna Reviewed: 08/03/2009
sounds GREAT
Living in Tucson, I buy these all the time ,even drive to Mexico to get them there. Will be trying these ,they sound fantastic ..except for the powdered sugar on top..should be rough granulated sugar instead.Hope they are as good as the Mexican version...will post if they are or are not .
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