Delicious Pineapple Empanadas

Growing up, empanadas were always savory in my house – filled with meat, cheese, or beans. But when I tried pineapple empanadas at my friend’s house, I couldn’t believe what I’d been missing. The sweet, tropical filling wrapped in flaky pastry was a total game-changer. Now they’re a regular treat in my kitchen, especially when my kids have friends over after school.

These pineapple empanadas are perfect for anyone who wants to try something a little different from the usual desserts. They’re not complicated to make, and you can prep the filling ahead of time when you have a few minutes to spare. I often make a double batch and freeze half – they heat up perfectly when unexpected guests drop by.

Whether you’re new to making empanadas or you’ve been crimping dough for years, this sweet version is sure to become a favorite. My family asks for them at least once a month, and I’m always happy to oblige.

What Kind of Pineapple Jam Should I Use?

You can use either homemade or store-bought pineapple jam for these empanadas – both options will give you tasty results. If you’re going with store-bought, look for a thick, chunky variety rather than a super smooth one, as it’ll give your empanadas more texture and a more authentic feel. For homemade jam, you’ll want to cook it down until it’s fairly thick and not too runny, which helps prevent leaks while baking. Just make sure whatever jam you choose isn’t too watery, as this could make your empanada dough soggy and harder to seal properly.

Options for Substitutions

Need to make some swaps for these sweet empanadas? Here are some helpful substitutions:

• Butter: You can use margarine instead of butter, though the dough might be a bit less flaky. Just make sure it’s at room temperature like you would with butter.
• Cream cheese: Mascarpone cheese works great as a substitute, or you could use Neufchâtel cheese for a lighter option. Both need to be softened before use.
• Pineapple jam: While pineapple jam gives these empanadas their signature taste, you can try other fruit jams like guava, mango, or peach for a different twist. Just make sure the jam isn’t too runny.
• Regular flour: This is one ingredient you shouldn’t substitute, as it’s crucial for the right texture. All-purpose flour works best here.
• Egg wash: If you need an egg-free option, brush the tops with milk or heavy cream instead. The sanding sugar will still stick, though the shine might be a bit less golden.
• Sanding sugar: Regular granulated sugar works fine for topping, or you can skip it altogether. Some people like to dust with powdered sugar after baking instead.

Watch Out for These Mistakes While Baking

The biggest challenge when making empanadas is working with dough that’s either too warm or too cold – for the perfect texture, let your butter and cream cheese come to room temperature naturally (about 1 hour) rather than microwaving them. Working with warm dough will make it sticky and impossible to handle, while cold dough will crack when you try to fold it. Another common mistake is overfilling the empanadas – stick to about 1-1.5 teaspoons of filling per empanada to prevent the jam from leaking during baking. For the best seal, don’t skip the egg wash around the edges before crimping, and make sure to press out any air pockets that could cause the empanadas to burst open in the oven. Finally, let the empanadas cool for at least 10 minutes after baking – the filling will be extremely hot and needs time to set.

What to Serve With Pineapple Empanadas?

These sweet pineapple empanadas are perfect with a hot cup of Mexican hot chocolate or café de leche for an afternoon snack or dessert. If you’re serving them as part of a bigger dessert spread, try pairing them with some vanilla ice cream – the warm, flaky empanadas taste amazing with the cold, creamy ice cream. For a fun breakfast or brunch setup, I like to serve these alongside fresh tropical fruits like mango and papaya, which complement the pineapple filling really nicely. A dollop of whipped cream or Mexican crema on the side adds an extra touch of richness that works really well with these hand pies.

Storage Instructions

Keep Fresh: These pineapple empanadas stay fresh at room temperature in an airtight container for up to 2 days. If you want them to last longer, pop them in the fridge where they’ll keep well for up to a week. Just place some parchment paper between layers to prevent them from sticking together.

Freeze: Good news – these little treats freeze really well! Once they’re completely cool, place them in a freezer-safe container with parchment paper between layers and they’ll keep for up to 3 months. It’s super handy to make a big batch and have them ready whenever a sweet craving hits.

Enjoy Later: When you’re ready to eat your frozen empanadas, just move them to the fridge overnight to thaw. You can enjoy them at room temperature, or if you like them warm, pop them in the oven at 350°F for about 5-7 minutes. They’ll taste almost as good as freshly baked!

Preparation Time	45-120 minutes
Cooking Time	12-14 minutes
Total Time	57-134 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 20-25 g
• Fat: 150-160 g
• Carbohydrates: 250-270 g

Ingredients

• 1 cup softened butter
• 6 ounces softened cream cheese
• 2 cups regular flour
• 1 cup pineapple jam
• Pinch of cinnamon (optional)
• 1 egg
• 1 tablespoon water
• Sanding sugar for topping

Step 1: Prepare the Dough

In a large bowl, combine butter and cream cheese.

Use an electric mixer on medium to high speed to beat the ingredients until they become fluffy and light in color.

Gradually add flour while beating on low speed until the ingredients are well combined.

Gather the dough mixture into a ball, then divide it in half.

Cover and chill the dough for 1 to 2 hours, or until it is easy to handle.

Step 2: Prepare the Filling and Egg Wash

While the dough chills, mix pineapple preserves with a dash or two of cinnamon, if desired, and set aside.

In a separate bowl, beat together an egg and 1 tablespoon of water to create an egg wash, then set aside as well.

Step 3: Roll Out Dough and Fill

Preheat your oven to 375°F and line a large cookie sheet with parchment paper.

On a lightly floured surface, roll out one portion of the chilled dough to an 1/8-inch thickness.

Using a round 3- to 3-1/2-inch cookie cutter, cut out circles from the dough.

Place about 1 teaspoon of jam in the center of each round.

Moisten the edges of the dough with a bit of water.

Fold the dough in half to enclose the jam, then press the edges together with the tines of a fork to seal.

Step 4: Apply Egg Wash and Bake

Brush each empanadita with the prepared egg wash and sprinkle with sanding sugar for added texture and sweetness.

Arrange the empanaditas 1 inch apart on the parchment-lined cookie sheet.

Bake in the preheated oven for 12 to 14 minutes or until the empanaditas are golden brown.

Step 5: Cool and Enjoy

Once baked, remove the empanaditas from the oven and transfer them to a wire rack to cool.

Allow them to cool for a few minutes before serving.

Enjoy your homemade buttery, jam-filled treats!