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    You are here: Home / Desserts / Pineapple Empanadas

    Pineapple Empanadas

    Lori Alcalá, This blog generates income via ads and affiliate links which earn us a small commission.

    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

    Pineapple Empanadas

    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!

    Mexican Style Pineapple Empanadas

    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.

    Chef Roxanna Prieto

    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

    Pineapple Empanadas Ingredients

    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.

    Add salt to flour

    Next, add in the sugar.

    Add Sugar to Flour

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

    Vegetable Lard for Empanada Dough

    Mix the Dough

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

    Mixing Dough

    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.

    Pouring Water into Dough

    Work the water into the dough with your hands.

    Mixing Water and Dough

    Add another third of the water to the dough.

    Adding Water to Dough Mixture

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

    Making Empanada Dough

    Add the last of the water to your dough.

    Mixing Up 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.

    Pineapple Empanada Dough

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

    Turning Out Empanada Dough

    Shape the Dough

    Begin to shape the empanada dough into a ball.

    Kneading Empanada Dough

    Gently roll as you’re shaping.

    Rolling Empanada Dough

    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.

    Ball of Empanada Dough

    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.

    Pineapple on Cutting Board

    Carefully cut the peel from the pineapple.

    Peeling Pineapple

    Cut off the pineapple core.

    Coring Pineapple

    Cut the pineapple into thin strips.

    Cutting Pineapple into Strips

    Then dice.

    Dicing Pineapple

    Add the diced pineapple to a medium-sized bowl.

    Diced Pineapple in Bowl

    Mix In Dry Ingredients

    Sprinkle the flour on top of the diced pineapple.

    Sprinkling Flour on Pineapple

    Next, add in the sugar.

    Pouring Sugar on Diced Pineapple

    Sprinkle in the cinnamon.

    Sprinkling Cinnamon on Pineapple Filling

    Then the nutmeg.

    Adding Nutmeg to Pineapple Filling

    Stir to combine all ingredients.

    Stirring Pineapple Empanada Filling

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

    Making Pineapple Empanada Filling

    Cut the Dough

    Roll the Dough

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

    Flour on Cutting Board

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

    Ball of Dough on Cutting Board

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

    Rolling Out Dough

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

    Rolling Pineapple Empanada Dough

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

    Empanada Dough

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

    Empanada Dough Ready for Cutting

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

    Cutting Empanada Rounds

    Remove the excess dough from the empanada rounds.

    Empanada Dough Rounds

    Assemble and Bake

    Fill the Empanadas

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

    Assembling Pineapple Empanadas

    The dough should yield about 10 empanadas.

    Filled Pineapple Empanadas

    Fold and Seal

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

    Folding Pineapple Empanadas

    Next, begin pinching the edges to seal.

    Pinching Edges of Empanadas

    Continue pinching the edges until the empanada is completely sealed.

    Sealing Pineapple Empanadas

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

    Empanadas Ready to Bake

    Dust with Sugar

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

    Dust 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.

    Pineapple Empanadas on Cookie Sheet

    Serve and Savor

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

    Authentic Mexican Pineapple Empanadas

    Traditional Mexican Pineapple Empanadas
    Print Pin
    5 from 1 vote

    Pineapple Empanadas Recipe

    These dessert empanadas feature a gooey pineapple filling with a crispy outer crust for the perfect sweet Mexican treat.
    Course Dessert
    Cuisine Mexican
    Prep Time 30 minutes minutes
    Cook Time 30 minutes minutes
    Servings 10
    Calories 352kcal
    Author Lori Alcalá

    Equipment

    • Mixing Bowls
    • Cutting board
    • Kitchen knife
    • Kitchen spoon
    • Cookie Sheet
    • Round Cookie Cutters (2 ½" to 3")
    • Silicon Mat Optional

    Ingredients

    For the Dough

    • 2 cups Flour
    • 1 cup Vegetable Lard
    • 4 teaspoon 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 flour, sugar and salt in a mixing bowl.
    • Then add the vegetable lard.
    • Using your fingers, mix in the lard with the dry ingredients.
    • Add a third of the water to the mixture and mix to incorporate.
    • Repeat this process of adding water and mixing two more times, adding a third of the water each time until all of the water has been used.
    • If the dough is too sticky, add flour little by little until it reaches the desired consistency.
    • Once the dough is no longer sticky, turn it out onto a floured surface and let rest while you prepare the filling.
    • Preheat your oven to 356 degrees.

    Prepare the Filling

    • Peel and core the pineapple.
    • Cut into thin strips and dice.
    • Sprinkle in the flour, sugar, cinnamon and nutmeg, and mix until incorporated.
    • Set aside as you cut the dough.

    Cut the Dough

    • Roll out your ball of dough onto a floured surface.
    • Roll into a rectangular shape, taking care not to roll too thinly or the dough will break.
    • Using a 2 ½” to 3” round cookie cutter, cut about 10 rounds from the dough.
    • Remove the excess dough around the circles.

    Assemble and Bake

    • Add a tablespoon of filling to the center of each round.
    • Gently pick up a filled round and fold in half.
    • Next, pinch the edges until the empanada is completely sealed.
    • Repeat until you’ve sealed all your empanadas.
    • Dust with sugar, place on a cookie sheet lined with a silicone mat or sprayed with non-stick spray, and bake for 30-35 minutes in your preheated oven until the crust turns golden brown.

    Serve and Eat

    • Once your empanadas are ready, let them cool.
    • Transfer to a serving plate and serve with your favorite coffee or hot beverage
    • Enjoy!

    Nutrition

    Calories: 352kcal | Carbohydrates: 39g | Protein: 3g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 3g | Sodium: 2mg | Potassium: 81mg | Fiber: 2g | Sugar: 16g | Vitamin A: 27IU | Vitamin C: 22mg | Calcium: 14mg | Iron: 1mg

    More Authentic Mexican Desserts from the Blog

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    Reader Interactions

    Comments

    1. Edward B Armour says

      February 24, 2022 at 9:53 am

      Did I miss the oven temperature?

      Reply
      • PK says

        February 24, 2022 at 11:45 am

        356 degrees

        Reply

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    Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

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