Pineapple Empanadas

Content… Perfect for Every Occasion Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions What to Serve More Tasty Pineapple Recipes to Try

Pineapple Empanadas for Every Occasion

A sweet empanada with a cup of hot coffee is one of my favorite breakfasts. But this pineapple empanada recipe also makes a great after-meal dessert or afternoon snack. The fact that they’re hand-held makes them great for parties and potlucks. 

Ingredients for This Recipe

1. Dough Ingredients – Flour, salt, sugar, baking powder, cream cheese, butter, and one egg make the softest, most delicious empanada dough you’ve ever tasted!
2. Pineapple Filling for Empanadas – Pineapple tops the list, of course. I used canned to save time, but fresh also pineapple works. 🍍Sugar and brown sugar sweeten the filling, cornstarch thickens it, warm spices add flavor, and we round everything out with butter and lime juice. 
3. Egg Wash – An egg and a little milk give your empanadas a quick egg wash before baking. That provides an appealing shine and a golden brown color. ✨

How to Make Pineapple Empanadas

Prep the Empanadas

• Freeze Butter. Place the diced butter in a plastic bag and freeze for 20-30 minutes while you gather the other ingredients.
• Dry Ingredients. Next, combine the flour, sugar, salt, and baking powder in a food processor.
• Cream Cheese and Eggs. Then, add the cream cheese and butter and pulse just until the crumbs of dough are the size of peas. Next, add the eggs and pulse everything 4-5 times until the dough comes together.
• Knead. Remove dough and knead 3-4 times on a floured surface. Refrigerate while you make the filling.
• Mix. In a medium saucepan, add the pineapple, butter, sugar, cinnamon, nutmeg, cornstarch, and lemon juice. 
• Simmer for 3-4 minutes on medium until it thickens. Set aside and let cool.

Assemble Them

• Roll. When ready to assemble, place the dough on a well-floured surface and roll it out.
• Cut out circles by gently pressing on the dough with a large-mouth glass, cookie cutter, or even a small 3-4″ bowl. Continue until all the dough has been cut.
• Fill. Next, scoop a heaping tablespoon of filling into each circle. 
• Fold the dough over the pineapple filling and press the edges together gently. To seal with your fingers, twist the edges of the empanadas until they have a braided look around the outer edge.
• Egg Wash. Carefully place each empanada on a baking sheet to bake or you may freeze to use later. Once arranged on the baking sheet, brush each empanada with egg wash. 
• Bake at 375℉ (190℃) for 15-18 minutes until cooked through.

Recipe Variations

1. Customize the toppings. Eat these empanadas plain, or have some fun with toppings. Drizzle them with homemade caramel sauce or roll them gently in cinnamon sugar.
2. Add other fruit. Add or substitute mango, apple, or another fruit for an excellent fruit empanada. 
3. Make fried empanadas. Air fry or deep fry these empanadas instead of baking them! Dust them with powdered sugar as they come out of the air fryer for a crunchier twist on this recipe. 

Tips and Tricks

1. If you’re having trouble sealing the empanada edges by hand, just use a fork. Simply press the tines of a fork along the edges of the dough! 😅
2. If your filling still seems too runny after simmering, just keep it simmering a few minutes longer. You could also add an extra teaspoon of cornstarch to the mix.
3. Always use extra cold butter and cream cheese for the dough and avoid overworking it. If the butter gets too melty, the empanada dough will lose its flaky crispness.

Make-Ahead Instructions

Make the empanadas as per the recipe instructions without baking, and then store them in the fridge or freezer until you’re ready to bake them. They’ll last frozen for up to three months. Or you can refrigerate them for up to two days.

You don’t need to thaw frozen empanadas before baking. Instead, pop them in the oven and add 6-8 minutes to the cooking time. 

Serving and Storage Instructions 

Serve pineapple empanadas hot or at room temperature. They taste great either way.

Refrigerate leftovers for 3-5 days. Reheat them in an oven or toaster oven for about 10 minutes at 325℉ (160℃) if you want them hot.

What Goes With Pineapple Empanadas

Pineapple empanadas are the perfect follow-up to a hearty meal of brown sugar glazed ham and Caribbean rice and beans. They also taste great as a snack paired with indulgent warm drinks like ginger tea or a chai tea latte. 🤤

More Tasty Pineapple Recipes to Try

1. Fresh Pineapple Cucumber Salad
2. Tender Pineapple Pound Cake
3. Sweet Pineapple Casserole
4. Perfect Pineapple Pie
5. Pineapple and White Chocolate Scones

This blog post was originally published in May 2014 and has been updated with additional tips