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, potato, cheese, fruit and everything in between! In this article, we’re going to teach you how to make pineapple empanadas or empanadas de piña. These pockets of delight are perfect for breakfast, an afternoon coffee break, or an on-the-go snack.

Empanadas de Piña

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

What to Expect from This Recipe

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

How the Recipe Is Structured

This pineapple empanadas recipe is broken down into the following sections:

• Making the Dough
• Preparing the Filling
• Cutting the Dough
• Assembling and Baking
• Serving and Savoring

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

Meet the Chef

This recipe comes to us from Chef Roxana Prieto, originally from Guadajalara in the state of Jalisco, Mexico. She started out making desserts for family and friends, perfected her techniques in luxury hotels like the Four Seasons Punta Mita, earned her degree in gastronomy from the Universidad del Valle de Mexico, and now creates delectable desserts and pastries at Naakary restaurant in San Miguel de Allende, Guanajuato, Mexico.

Learn How to Make Pineapple Empanadas

Ingredients

For the Dough

• 2 cups flour
• 1 cup vegetable lard
• 4 tsps sugar
• ½ cup cold water
• Pinch of salt

For the Filling

• 1 lb. pineapple
• ½ cup sugar
• ¼ cup flour
• ½ tablespoon cinnamon
• Pinch of nutmeg

Instructions

Make the Dough

Combine the Ingredients

First, you’ll combine the dry ingredients. Pour the flour into a medium mixing bowl and add the salt to the flour.

Next, add in the sugar.

Finally, add the vegetable lard in chunks to the bowl with the dry ingredients.

Mix the Dough

Using your fingers, combine the vegetable lard with the dry ingredients.

Add one third of the water to the dough. In the next steps you’ll alternate adding water and mixing until you’ve used up all the water.

Work the water into the dough with your hands.

Add another third of the water to the dough.

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

Add the last of the water to your dough.

Work the last of the water into your dough. Coming together nicely! If the dough is too sticky, add flour little by little until it no longer sticks to your fingers when mixing.

Once the dough is no longer sticky, turn it out onto a floured surface.

Shape the Dough

Begin to shape the empanada dough into a ball.

Gently roll as you’re shaping.

Once you have a nice ball of dough like you see below, let it rest while you prepare the filling. But before you move on, preheat your oven to 356 degrees.

Prepare the Filling

Peel and Cut the Pineapple

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

Carefully cut the peel from the pineapple.

Cut off the pineapple core.

Cut the pineapple into thin strips.

Then dice.

Add the diced pineapple to a medium-sized bowl.

Mix In Dry Ingredients

Sprinkle the flour on top of the diced pineapple.

Next, add in the sugar.

Sprinkle in the cinnamon.

Then the nutmeg.

Stir to combine all ingredients.

Keep stirring until all of the dry ingredients have been incorporated. Then set aside.

Cut the Dough

Roll the Dough

Now we’ll shape our empanadas. First, flour your cutting board or work surface.

Next, place your reserved ball of dough on the cutting board.

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

Keep rolling out into a rectangular shape, taking care not to roll too thinly or the dough will break.

When ready, your dough should be about the thickness you see in the photo below.

Cut Out Your Circles
You’re now ready to cut your dough.

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

Remove the excess dough from the empanada rounds.

Assemble 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.

Fold and Seal

Now you’re ready to fold. Gently pick up a filled round and fold in half.

Next, begin pinching the edges to seal.

Continue pinching the edges until the empanada is completely sealed.

Your empanadas should all be formed into a half-moon shape as you see below. Almost ready to bake!

Dust with Sugar

Now we’ll add the final touch. Dust your empanadas with sugar.

Place the empanadas onto a cookie sheet lined with a silicone mat or sprayed with non-stick spray and bake in your preheated oven for 30-35 minutes, or until the crust has turned golden brown.

Serve and Savor

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

More Authentic Mexican Desserts from the Blog

• Mexican Buñuelos
• Arroz con Leche
• Traditional Mexican Flan
• Tres Leches Cake