SWEET AND EASY PINEAPPLE EMPANADAS
Provided by Marcela Valladolid
Categories dessert
Time 45m
Yield 18 empanadas
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Spray a large baking sheet with nonstick cooking spray. Unfold 1sheet of puff pastry on lightly floured surface. Using a 3-inch cookie cutter or a 3-inch diameter can with the top removed, cut out 9 circles of dough. Repeat with the remaining puff pastry sheet. Put a scant teaspoon of cajeta in center of each round. Top each with a sprinkling of grated cheese and 3 or 4 pieces of pineapple. Brush the edge of each circle with the egg mixture and enclose each empanada into a half moon. Crimp the edges with fork. Transfer to prepared baking sheet and brush each empanada with the egg mixture. Crimp edges with fork.Transfer the empanadas to the prepared baking sheet and brush them with the egg mixture. Sprinkle with demarara sugar and bake until golden brown, about 25 to 30 minutes. Transfer the empanadas to a serving platter and serve warm.
PINEAPPLE-BERRY EMPANADAS
Explore our Pineapple-Berry Empanadas recipe. Ready-to-use refrigerated pie crusts make prepping these scrumptious Pineapple-Berry Empanadas a breeze.
Provided by My Food and Family
Categories Home
Time 28m
Yield 22 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425ºF.
- Unroll 1 pie crust on work surface; cut into 11 rounds with 3-1/2-inch biscuit cutter, rerolling scraps as necessary. Repeat with second crust.
- Mix pineapple, strawberries and dry pudding mix until blended; spoon onto centers of pastry rounds, adding about 1-1/2 Tbsp. to each. Lightly brush edges with water; fold in half to enclose filling. Seal edges with fork.
- Place on parchment-covered baking sheet; brush with egg. Cut slits in tops to vent; sprinkle with sugar.
- Bake 12 to 13 min. or until golden brown.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.7453 g, Sugar 0 g, Protein 1 g
CAJETA PINEAPPLE EMPANADAS
Provided by Marcela Valladolid
Categories appetizer
Time 55m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Working with 1 sheet of puff pastry at a time, unfold on a lightly floured surface and cut out four 4-inch circles.
- Beat the egg with 1 tablespoon water in a small bowl. Place 1/2 teaspoon cajeta in the center of each circle. Top each with some grated cheese and a few pieces of pineapple. Brush the edge of each circle with the egg wash and fold in half to form a half-moon. Crimp the edges with fork.
- Transfer the empanadas to the prepared baking sheet, brush with the remaining egg wash and sprinkle with the demerara sugar. Bake until golden brown, about 30 minutes.
EMPANADAS DE PINA (PINEAPPLE)
Make and share this Empanadas De Pina (Pineapple) recipe from Food.com.
Provided by Ang11002
Categories Pineapple
Time 17m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients except preserves.
- Knead into dough, roll out and cut with biscuit cutter, making a round circle.
- Place slightly less than a teaspoon of preserves in each cut shape.
- Fold and crimp edges together with fork.
- Bake on a cookie sheet at 350 degrees F until light beige, about 12 minutes.
- After baking, roll in confectioners' sugar.
Nutrition Facts : Calories 400.7, Fat 22.2, SaturatedFat 13.9, Cholesterol 61.5, Sodium 177.3, Carbohydrate 47.1, Fiber 1, Sugar 23.1, Protein 3.9
BERRY EMPANADAS - EMPANADAS DE BAYAS
Make and share this Berry Empanadas - Empanadas De Bayas recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 400º.
- Combine apple, walnuts, sugar, flour, cinnamon, vanilla and salt in medium bowl and mix well.
- Gently fold in berries.
- Roll out pastry and cut into twelve 4 1/2-inch rounds.
- Place 2 tablespoons berry filling on half of round, leaving about 1/2 inch along edges.
- Fold the other half of pastry over filled half, moisten edges and seal by pressing with fork.
- Repeat this procedure until all rounds are folded and sealed.
- Combine 2 tablespoons sugar with 1/2 teaspoon ground cinnamon.
- Brush each empanada with melted butter and sprinkle with cinnamon-sugar.
- Bake on greased cookie sheet 18-20 minutes or until golden brown.
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