Pineapple Empanadas: A Sweet & Savory Recipe You’ll Love

Pineapple Empanadas, those golden, flaky pockets of sweet and tangy delight, are more than just a dessert; they’re a little bite of sunshine! Have you ever bitten into a warm empanada, the pastry practically melting in your mouth as the sweet, slightly caramelized pineapple filling bursts forth? It’s an experience that’s both comforting and utterly irresistible. I’m so excited to share my recipe with you!

Empanadas themselves boast a rich history, tracing back to Spain and Portugal, where they were originally savory meat-filled pastries. Over time, as they journeyed across the globe, particularly to Latin America and the Philippines, they adapted to local flavors and ingredients. That’s where the sweet versions, like these glorious Pineapple Empanadas, began to flourish. The pineapple filling, often spiced with cinnamon and cloves, adds a tropical twist that’s both refreshing and deeply satisfying.

What makes these little pastries so beloved? It’s a combination of factors. The contrast between the buttery, flaky crust and the sweet, slightly tart filling is simply divine. They’re also incredibly convenient – perfect for a quick snack, a delightful dessert, or even a portable treat for picnics and gatherings. Plus, who can resist that warm, comforting aroma that fills the kitchen as they bake? Get ready to experience the magic for yourself!

this Recipe

Ingredients:

• For the Dough:
• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 1/2 cup vegetable shortening, cold
• 6-8 tablespoons ice water
• 1 large egg, beaten (for egg wash)
• For the Pineapple Filling:
• 1 large pineapple, peeled, cored, and finely diced (about 4 cups)
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of ground cloves
• 2 tablespoons unsalted butter
• 1 tablespoon lemon juice
• 1/4 cup raisins (optional)
• For Brushing & Sprinkling:
• 1 tablespoon granulated sugar (for sprinkling)

Preparing the Dough:

1. In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough, which is crucial for flavor and gluten development.
2. Cut in the cold butter and shortening. You can use a pastry blender, your fingers (work quickly to keep the butter cold!), or a food processor. The goal is to create pea-sized pieces of butter and shortening mixed with the flour. This creates pockets of fat that will melt during baking, resulting in a flaky crust. If using a food processor, pulse until the mixture resembles coarse crumbs. Be careful not to over-process.
3. Gradually add the ice water, one tablespoon at a time, mixing after each addition. The amount of water needed will vary depending on the humidity and the flour. Mix until the dough just comes together. It should be slightly shaggy but not sticky. Overmixing will develop the gluten too much, resulting in a tough crust.
4. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, or preferably 2 hours. This allows the gluten to relax, making the dough easier to roll out, and it also allows the butter to firm up, which is essential for flakiness. You can even refrigerate it overnight.

Making the Pineapple Filling:

1. In a large saucepan, combine the diced pineapple, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and cloves. The flour acts as a thickener, preventing the filling from being too runny. The spices add warmth and depth of flavor that complements the pineapple beautifully.
2. Cook over medium heat, stirring frequently, until the pineapple releases its juices and the mixture begins to thicken. This usually takes about 15-20 minutes. Be patient and stir often to prevent the sugar from burning.
3. Stir in the butter and lemon juice. The butter adds richness and shine to the filling, while the lemon juice brightens the flavors and balances the sweetness.
4. If using, stir in the raisins. They add a chewy texture and extra sweetness to the filling.
5. Remove from heat and let the filling cool completely. This is important because a hot filling will melt the butter in the dough and make it difficult to work with. You can speed up the cooling process by spreading the filling out on a baking sheet.

Assembling the Empanadas:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents the empanadas from sticking and makes cleanup easier.
2. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Work with half of the dough at a time, keeping the other half refrigerated. This prevents the dough from becoming too warm and difficult to handle.
3. Use a round cookie cutter (about 4-inch diameter) or a bowl as a template to cut out circles of dough. You can re-roll the scraps to get more circles, but be aware that the dough will become tougher with each re-rolling.
4. Place a spoonful (about 2 tablespoons) of the cooled pineapple filling in the center of each dough circle. Don’t overfill the empanadas, or they will be difficult to seal and the filling may leak out during baking.
5. Fold the dough over to form a half-moon shape.
6. Crimp the edges with a fork to seal the empanadas. This creates a decorative edge and ensures that the filling stays inside. You can also use your fingers to pinch the edges together.
7. Place the empanadas on the prepared baking sheet.
8. Brush the tops of the empanadas with the beaten egg. This gives them a golden-brown color and a shiny finish.
9. Sprinkle the tops of the empanadas with granulated sugar. This adds a touch of sweetness and sparkle.

Baking the Empanadas:

1. Bake for 20-25 minutes, or until the empanadas are golden brown. Keep a close eye on them, as baking times may vary depending on your oven.
2. Let the empanadas cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
3. Serve warm or at room temperature. These pineapple empanadas are delicious on their own or with a scoop of vanilla ice cream.

Tips for Success:

• Keep the ingredients cold: Cold butter and shortening are essential for a flaky crust. Make sure to use ice water and work quickly to prevent the butter from melting.
• Don’t overmix the dough: Overmixing develops the gluten, resulting in a tough crust. Mix just until the dough comes together.
• Chill the dough: Chilling the dough allows the gluten to relax and the butter to firm up, resulting in a tender and flaky crust.
• Cool the filling: A hot filling will melt the butter in the dough and make it difficult to work with.
• Seal the empanadas well: Crimp the edges with a fork or pinch them together with your fingers to prevent the filling from leaking out during baking.

Variations:

• Add other fruits: You can add other fruits to the pineapple filling, such as mango, peaches, or apples.
• Use different spices: Experiment with different spices, such as ginger, cardamom, or allspice.
• Add nuts: Add chopped nuts, such as pecans or walnuts, to the filling.
• Make mini empanadas: Use a smaller cookie cutter to make mini empanadas. These are perfect for parties or snacks.
• Glaze the empanadas: After baking, you can glaze the empanadas with a simple glaze made from powdered sugar and milk.

Conclusion:

Well, there you have it! These Pineapple Empanadas are truly a little slice of tropical sunshine baked into a golden, flaky crust. I know, I know, there are a million dessert recipes out there vying for your attention, but trust me on this one. The combination of the sweet, tangy pineapple filling with the buttery, melt-in-your-mouth pastry is simply irresistible. It’s the kind of treat that brings a smile to your face with every single bite.

But why are these empanadas a must-try? It’s more than just the delicious flavor. It’s the ease of preparation. Seriously, even if you’re not a seasoned baker, you can totally nail this recipe. The steps are straightforward, the ingredients are readily available, and the result is something that looks and tastes like it came straight from a professional bakery. Plus, they’re incredibly versatile!

Think about it: warm Pineapple Empanadas fresh from the oven, served with a scoop of vanilla ice cream. Pure bliss! Or, for a slightly more sophisticated touch, try dusting them with powdered sugar and serving them alongside a dollop of whipped cream infused with a hint of rum. For a breakfast treat, pair them with a cup of strong coffee or a refreshing glass of iced tea.

And don’t be afraid to experiment! Feeling adventurous? Add a pinch of cinnamon or nutmeg to the pineapple filling for a warm, spicy kick. Want to make them even more decadent? Mix a little cream cheese into the filling for a richer, creamier texture. You could even try using different fruits altogether – mango, guava, or even a mix of tropical fruits would work beautifully. Consider adding a drizzle of chocolate sauce for an extra special touch.

These empanadas are also perfect for parties and gatherings. They’re easy to transport, they can be made ahead of time, and they’re always a crowd-pleaser. Imagine bringing a batch of these to your next potluck or picnic – you’ll be the star of the show! They are also a great option for a homemade gift. Package them in a cute box with a ribbon, and you’ve got a thoughtful and delicious present for friends, family, or neighbors.

I’m so confident that you’re going to love this recipe. It’s a guaranteed winner! So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake up a batch of these amazing Pineapple Empanadas.

I truly can’t wait to hear what you think! Once you’ve tried the recipe, please come back and leave a comment below. Let me know how they turned out, what variations you tried, and any tips or tricks you discovered along the way. Your feedback is invaluable, and it helps other readers who are trying the recipe for the first time. Share your photos on social media too! Tag me so I can see your beautiful creations. Happy baking!