Pineapple Empanadas
Try this Pineapple Empanadas recipe, or contribute your own.
Try this Pineapple Empanadas recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1 cup sugar
- 1/4 teaspoon ground cinnamon
- 1 cup shortening
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- water
- 1 1/2 cup water
- 2 tablespoon cornstarch
- for the dough:
- for the filling:
- 2 tablespoons cold water
- 1 piece of star of anise
- 1-2 inch piece of canela (cinnamon stick)
- 3 1/2 cups flour sifted
- 1 fresh pineapple
- additional ingredients:
- Carbohydrate 27.4441295135233 g
- Cholesterol 3.39307150364906 mg
- Fat 5.78591153494257 g
- Fiber 0.574428461913892 g
- Protein 0.37688604132427 g
- Saturated Fat 2.32656984522848 g
- Serving Size 1 1 Serving (101g)
- Sodium 4657.48362446846 mg
- Sugar 26.8697010516094 g
- Trans Fat 0.275230023925711 g
- Calories 159 calories
Step-by-step
- For the Dough: Combine the water, anise, and cinnamon stick in a small pot.
- Bring to a boil.
- Boil for 3 minutes.
- Set aside and let cool.
- Combine the dry ingredients in a large bowl.
- Heat the shortening in a microwave-safe bowl just until it begins to melt.
- Cut the shortening into the flour with a pastry cutter or fork.
- Strain the anise/cinnamon from water.
- Start by mixing in ½ cup of warm “cinnamon tea” into the flour mixture.
- Mix until dough forms. It will look slightly lumpy (not smooth).
- Knead in a little more water and work the dough for 5-6 minutes.
- You will use about 1 cup of the warm liquid, or whatever is needed.
- Cover with a towel and let dough rest for 30 minutes.
- For the Filling: Cut up a fresh pineapple.
- Chop into small pieces.
- Discard the tough core.
- To a stock pot, add the pineapple, sugar, cinnamon, and vanilla.
- Bring to a boil, stirring occasionally.
- Reduce the heat and let cook for 15 minutes.
- Continue stirring occasionally.
- With a potato masher, break up the larger pieces of pineapple.
- In a small cup, stir together cornstarch and the cold water.
- Add the cornstarch mixture to the pineapple.
- Cook until the pineapple filling starts to thicken.
- Remove from heat and let cool.
- To Assemble: Preheat oven to 350 degrees F.
- Dust your working surface with flour.
- Make 24-28 small dough balls the size of a large golf ball.
- With a rolling pin, roll each dough out to 2-inch circles.
- Add a 1-1 ½ tablespoons of filling to the center of each circle.
- Fold over the dough and using a fork or fingers, press edges together to seal.
- Transfer empanadas to a lined baking sheet.
- In a small bowl, mix ground cinnamon + ½ cup sugar.
- Brush water over the top of each empanada. (For non-vegans, you can use an egg + water mixture instead of water)
- Sprinkle the cinnamon-sugar mixture on top of the empanadas.
- Bake for 20 minutes, or until golden brown.
- While the empanadas are still warm, add more of the cinnamon-sugar mixture.
- Let cool and enjoy!
A Sweet Escape: My Pineapple Empanada Adventure
The aroma of warm cinnamon and sweet pineapple filled my kitchen, a comforting scent that transported me back to my childhood. My grandmother, a master baker with hands as weathered as the old wooden rolling pin she used, would always make these pineapple empanadas during the summer. The juicy sweetness of the filling, perfectly balanced by the flaky, cinnamon-spiced crust, was a taste of pure happiness. Years later, after countless moves and adventures, the simple act of making these empanadas remains a cherished connection to my past and a delicious way to bring a little sunshine to my day. It's more than just a recipe; it's a ritual, a fragrant hug from a memory I hold dear. Today, I'm sharing this recipe, not just as a guide to making these delectable treats, but as a journey back to those simpler times, filled with love, laughter, and the comforting warmth of a home-cooked meal.
The process itself is a meditative one. First, there's the careful measuring and mixing of ingredients – the flour, the sugar, the spices, each a tiny piece of a larger puzzle. Then, the kneading, a physical act that allows me to connect with the ingredients, to feel the texture of the dough transform under my fingertips. It's like a dialogue between my hands and the ingredients, a quiet conversation that builds towards a delicious crescendo. As the dough rests, I prepare the pineapple filling – the bright, vibrant color a promise of the sweet explosion of flavor to come. The simmering spices, the soft texture of the mashed pineapple, it all comes together to create a filling that’s both vibrant and comforting.
Rolling out the dough is an exercise in patience. Each circle, a miniature canvas awaiting the burst of flavor within. Folding, crimping, and sealing the edges is a ritual, a small act of creation. The final touch, the sprinkle of cinnamon sugar, is like adding the finishing flourish to a masterpiece. As they bake, the kitchen is filled with that intoxicating aroma – a blend of sweet and spicy, a testament to the magic that happens when simple ingredients are brought together with care and intention. The golden-brown empanadas emerge from the oven, their crispy crusts promising a delightful interior, a perfect ending to a truly rewarding baking experience.
These empanadas are more than just a dessert; they're a reminder of the power of simple pleasures and the importance of connecting with our roots. They're a delicious journey, a taste of tradition, a warm embrace in a pastry. And whether you’re a seasoned baker or a complete novice, I invite you to embark on this culinary adventure and discover the joy of creating these little pockets of sunshine. The recipe may be simple, but the experience is anything but. It's a journey, a memory made anew, one bite at a time.
