Best 2 Empanadas De Pina Pineapple Pastry Cookies Recipes

In a realm of culinary delights, where sweet and savory collide, lies a confection that tantalizes taste buds and captivates hearts: the Empanada de Piña, a symphony of flavors encapsulated within a golden pastry. This delectable treat, originating from the vibrant streets of Venezuela, has captured the imaginations of food enthusiasts worldwide, inspiring a diverse array of recipes that celebrate its unique charm.

From the classic rendition, where pineapple chunks dance harmoniously with a sweet and tangy filling, to the daring variations that incorporate coconut, cinnamon, or even a touch of spice, the Empanada de Piña offers a boundless canvas for creativity. Whether enjoyed as a midday snack, a sweet ending to a savory meal, or a cherished part of festive gatherings, this pastry consistently delivers moments of pure indulgence.

As you embark on this culinary journey, you'll discover a treasure trove of recipes that unveil the secrets behind crafting the perfect Empanada de Piña. Each recipe is carefully curated to guide you through the process, ensuring that every bite is a testament to your culinary prowess. So, gather your ingredients, don your apron, and prepare to embark on a flavor-filled adventure that will leave you yearning for more.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET AND EASY PINEAPPLE EMPANADAS

Sweet and Easy Pineapple Empanadas image

Provided by Marcela Valladolid

Categories dessert

Time 45m

Yield 18 empanadas

Number Of Ingredients 9

Ingredients

Non-stick cooking spray
One 1-pound package frozen puff pastry, thawed
1/3 cup cajeta or thick caramel sauce
1/2 cup finely grated Monterrey jack cheese
1/4 cup pineapple, peeled and diced into 1/2-inch cubes (about 1 cup)
2 eggs, beaten and blended with 1 tablespoon water
2 eggs, beaten and blended with 1 tablespoon water
All-purpose flour, for dusting
2 tablespoons demarara or light brown sugar

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.

EMPANADAS DE PINA (PINEAPPLE PASTRY COOKIES)

Empanadas de Pina (Pineapple Pastry Cookies) image

My mother-in-law gave me this recipe. It may sound hard, but once you get your system going, it's really fun! Enjoy!

Provided by Brenda

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Time 1h20m

Yield 36

Number Of Ingredients 5

Ingredients

3 cups white sugar
4 cups all-purpose flour
1 pound butter, softened and cut into pieces
2 (8 ounce) packages cream cheese, softened and cut into pieces
2 (10 ounce) jars pineapple preserves

Steps:

Preheat oven to 325 degrees F (165 degrees C). Place sugar in a bowl.
Place flour in a large mixing bowl. Begin working butter into flour slowly until fully incorporated. Repeat process gradually with cream cheese, kneading dough until uniform and no longer crumbly. Form into 1 inch balls, then flatten with a rolling pin to a thickness of 1/8 inch. (This may also be done by rolling out the entire amount of dough and cutting rounds with a biscuit cutter.)
Place 1 tablespoon preserves on each dough center. Fold over, and seal with fingers or press to seal with a fork. Place cookies on a parchment paper-lined cookie sheet.
Bake in the preheated oven for approximately 12 to 15 minutes. Cookie will remain white and should not be browned, and it is normal for some filling to leak from the cookie. When cookies are cool enough to handle, roll in sugar until evenly coated. Transfer to a platter to cool completely.

Nutrition Facts : Calories 292.2 calories, Carbohydrate 38.3 g, Cholesterol 40.8 mg, Fat 14.7 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 9.2 g, Sodium 114.7 mg, Sugar 24.3 g

Tips:

For the perfect pastry dough, use cold butter and ice water. This will help to create a flaky and tender crust.
If you don't have a rolling pin, you can use a wine bottle or a glass to roll out the dough.
To prevent the empanadas from sticking to the baking sheet, grease it lightly with cooking spray or line it with parchment paper.
Bake the empanadas until they are golden brown, about 20-25 minutes.
Serve the empanadas warm or at room temperature. They are delicious on their own or with a dollop of whipped cream or ice cream.

Conclusion:

Empanadas de pina are a delicious and easy-to-make treat that is perfect for any occasion. With a flaky pastry crust and a sweet and tangy pineapple filling, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a new dessert to make, give empanadas de pina a try. You won't be disappointed!