Mexican pineapple empanadas

Mexican style pineapple empanadas

Empanadas are one of my favorite versatile Mexican snacks. In Mexico, you’ll find them stuffed with ground beef, potatoes, cheese, fruit, and everything in between! In this article we will teach you how to make pineapple empanadas Pineapple Empanadas. These pockets of joy are perfect for breakfast, an afternoon coffee break, or an on-the-go snack.

Pineapple Empanadas

These delicious empanadas are so tempting. Just look at that filling!

What to expect from this recipe

The crispy crust of these sweet empanadas balances the syrupy sweet filling. Together, they create a delicious cake that you’ll want to serve again and again. First, prepare the dough, then mix the filling, assemble the empanadas and bake them. 30 minutes out of the oven and you’ll have a fresh dessert ready to eat!

How the recipe is structured

This pineapple empanadas recipe is divided into the following sections:

Making the dough
Preparing the filling
Cutting the dough
Collecting and baking
Serve and color

This combination of crispy cake and gooey filling is like no other!

Meet the chef

This recipe comes to us from Chef Roxana Prieto, originally from Guadalajara in the state of Jalisco, Mexico. She began preparing delicious meals for family and friends, perfected her techniques in luxury hotels such as Fort Seasons Punta Mita, earned a degree in gastronomy from the Universidad del Valle de Mexico, and now makes delicious desserts and pastries. Naakari Restaurant in San Miguel de Allende, Guanajuato, Mexico.

Learn how to make pineapple empanadas

Elements

For Dow

2 cups of flour
1 cup vegetable oil
4 teaspoons of sugar
½ cup cold water
A pinch of salt

to fill

1 pound pineapple
½ cup of sugar
¼ cup flour
½ tablespoon of cinnamon
A pinch of nutmeg

Instructions

Make the dough

Combine the ingredients

First, combine the dry ingredients. Sift the flour into a medium bowl and add the salt to the flour.

Then add in the sugar.

Finally, add the vegetable fat in batches to the dry ingredients.

Mix the flour

Mix the vegetable oil with the dry ingredients using your fingers.

Add one third of water to the batter. In the next steps, add water and mix until all the water is used up.

Work the water into a dough with your hands.

Add another third of water to the dough.

Work the second portion of water into a dough using your hands. You can see that the dough is starting to come together now.

Add the last bit of water to your batter.

Work the last of the water into your dough. Get well together! If the dough is too sticky, add flour a little at a time until it sticks to your fingers while mixing.

Once the dough is sticky, turn it into flour.

Shape the dough

Begin to shape the empanada dough into a ball.

Roll gently as you shape.

Once you have a nice ball of dough as shown below, let it rest while you prepare the filling. But before proceeding, preheat the oven to 356 degrees.

Prepare the filling

Peel and cut the pineapple

It’s time to prepare the filling. First, gather your tools and ingredients. Prepare your cutting board, pineapple and a sharp knife.

Carefully cut the skin off the pineapple.

Cut the core of the pineapple.

Cut the pineapple into thin slices.

Then the dice.

Add the diced pineapple to a medium bowl.

Mix in the dry ingredients

Sprinkle the flour over the chopped pineapple.

Then add in the sugar.

Sprinkle in cinnamon.

Then nutmeg.

Mix to combine all the ingredients.

Continue stirring until all the dry ingredients are combined. Then put it aside.

Cut the dough

Roll the dough

Now we will mold our empanadas. First, flour your cutting board or work surface.

Next, place the dough ball on the cutting board.

Using a rolling pin, begin to roll out your dough.

Continue to roll it into a rectangle, being careful not to roll it too thin or the dough will break.

When ready, your dough should be as thick as you see in the photo below.

Cut out your circles
Now you are ready to cut the dough.

Using a 2 ½” to 3″ round cookie cutter, cut rounds from the dough.

Remove any leftover dough from the empanada rounds.

Collect and bake

Fill the empanadas

Let’s assemble our empanadas. Add a tablespoon of filling to the center of each round.

The dough should yield about 10 empanadas.

Folding and printing

Now you are ready to fold. Slowly lift the filled circle and fold it in half.

Next, start pinching the edges to close them.

Continue pinching the edges until the empanada is completely sealed.

As you can see below, all of your empanadas should be formed into a half moon shape. It’s almost baked!

Dust with sugar

Now we add the final touch. Sprinkle the empanadas with sugar.

Place the empanadas on a cookie sheet lined with a silicone mat or sprayed with nonstick spray and bake in your preheated oven for 30-35 minutes, or until the crust is golden brown.

Serve and enjoy

Once your empanadas have cooled, transfer them to a serving tray. Serve with your favorite coffee or hot drink. so sweet!