When the sun shines brilliantly and calls for something sweet, there’s nothing quite like the joy of biting into a warm, crispy empanada. Enter the delightful world of Homemade Pineapple Empanadas, or Empanadas de Pina—your new secret weapon for breakfast treats, afternoon snacks, or even light desserts. I recently found myself in a mini baking frenzy over the weekend, and these tropical-filled pastries stole the show!
Picture this: a golden crust that gives way to a luscious, gooey pineapple filling that dances with sweetness and a hint of tang. The best part? They’re effortless to whip up from scratch, making them a perfect culinary project that kids can join in on. These empanadas are not just a hit with the little ones—they make for a delightful addition to any brunch spread or a charming treat to impress guests. Are you ready to bring a taste of Mexico to your kitchen? Let’s dive into creating these delicious gems!
Why Love These Empanadas de Pina?
Irresistible Flavors: Each bite bursts with tropical pineapple goodness, perfectly balanced by a hint of cinnamon and sugar.
Easy to Make: With simple ingredients and straightforward steps, these empanadas are accessible even for novice bakers.
Kid-Friendly Fun: Involve family in the kitchen—rolling dough and filling empanadas is a delightful activity for all ages.
Versatile Treat: Enjoy them for breakfast, brunch, or as a delightful dessert; they’re perfect for any occasion!
Time-Saving Delight: Bake a batch ahead of time, and simply reheat for last-minute snacking or serving.
Indulge in the magic of Empanadas de Pina that are not only delicious but also a perfect way to brighten your day!
Empanadas de Pina Ingredients
For the Pineapple Filling
• Frozen Pineapple – This is the star of your empanadas, delivering that tropical sweetness that everyone loves.
• Sugar – Sweetens the filling; you can adjust it according to your taste for the perfect balance.
• Vanilla Extract – Enhances the aromatic profile; feel free to use imitation vanilla if you’re on a budget.
• Fresh Lemon or Lime Juice – Adds brightness to balance the sweetness of the pineapple; bottled juice works in a pinch.
• Cornstarch – Acts as a thickener for your filling, ensuring it doesn’t leak; substitute with arrowroot powder if needed.
For the Empanada Dough
• All-Purpose Flour – The base of your dough, creating a sturdy yet tender pastry; gluten-free flour can be used for a different twist.
• Salt – Essential for enhancing overall flavor; don’t skip this!
• Sugar (for dough) – Adds a hint of sweetness; you can reduce or completely omit it if preferred.
• Shortening – Contributes to the tenderness of the dough; butter or coconut oil can be used as flavorful alternatives.
• Vanilla Extract (for dough) – A nice touch, but you can omit it for a more neutral flavor.
• Ice Cold Water – Critical for achieving a flaky texture; make sure it’s very cold before adding to your mixture.
For the Coating
• Sugar & Cinnamon – Create a delectable topping for your empanadas, hitting that sweet spot; try nutmeg for a twist if you like.
Indulge in these delightful Empanadas de Pina that are sure to brighten any meal, whether they’re enjoyed fresh out of the oven or as a chilled treat!
How to Make Empanadas de Pina
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Prepare Pineapple Filling: Begin by defrosting and draining your frozen pineapple. In a saucepan, combine it with sugar, lemon juice, and vanilla, cooking until thickened—about 10 minutes. Stir in cornstarch and let the mixture cool to room temperature.
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Make Cinnamon Sugar Coating: In a small bowl, mix together sugar and cinnamon. Set aside for later, letting the aroma fill your kitchen with warmth.
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Prepare Empanada Dough: In a mixing bowl, combine flour, salt, and sugar. Cut in the shortening until the mixture resembles coarse crumbs. Gradually incorporate vanilla and ice-cold water until a dough forms. Chill this dough in the refrigerator for about 30 minutes to achieve a flaky texture.
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Shape Empanadas: Divide the chilled dough into 12-14 pieces, rolling each into a disc. Spoon 2-3 tablespoons of your cooled pineapple filling into the center. Seal the empanadas by crimping the edges with a fork for a rustic charm.
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Bake: Preheat your oven to 375°F (190°C). Arrange the empanadas on a parchment-lined baking sheet. Bake for 25-30 minutes, or until they turn golden brown and deliciously fragrant.
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Coat with Cinnamon Sugar: As soon as the empanadas come out of the oven, dip them in the prepared cinnamon sugar mixture while they are still warm. This adds an irresistible sweetness, making them a standout treat!
Optional: Serve warm with a scoop of vanilla ice cream for an indulgent dessert.
Exact quantities are listed in the recipe card below.
Storage Tips for Empanadas de Pina
- Room Temperature: Store empanadas in an airtight container; they can last up to 4 days at room temperature. This is perfect for a quick snack!
- Fridge: If you prefer, keep them in the refrigerator, where they will stay fresh for about 1 week. Ensure they are wrapped to maintain crispness.
- Freezer: For longer storage, freeze empanadas in a single layer on a baking sheet before transferring them to a freezer-safe container. They can last up to 1 month.
- Reheating: To reheat, preheat your oven or air fryer to 350°F (175°C) and bake for about 10-15 minutes until they are heated through and crispy again. Enjoy your delicious Empanadas de Pina!
Make Ahead Options
These Empanadas de Pina are perfect for meal prep, saving you time on busy days! You can prepare the pineapple filling up to 3 days in advance by cooking it and storing it in an airtight container in the fridge. Additionally, you can make the empanada dough and refrigerate it for up to 24 hours for easier rolling when you’re ready to bake. To maintain that delightful flakiness, just make sure to let the dough rest in the fridge and keep the filling cool before assembly. When you’re ready to enjoy, simply shape and bake the empanadas straight from the fridge for golden, delicious results without the last-minute fuss!
Expert Tips for Empanadas de Pina
- Room Temperature Filling: Ensure your pineapple filling is at room temperature before filling the dough to avoid a soggy bottom.
- Dough Thickness: Roll the dough to about 1/8-inch thickness; this helps prevent tearing while maintaining a flaky texture in your empanadas.
- Sealing Techniques: Crimp the edges firmly with a fork or your fingers to securely seal the empanadas and prevent leaking during baking.
- Cooling Before Coating: If the empanadas cool completely before coating, brush them with a bit of melted butter to help the cinnamon sugar adhere better.
- Baking in Batches: Bake in batches without overcrowding the baking sheet to ensure even cooking and allow for that perfect golden finish on each empanada.
What to Serve with Empanadas de Pina?
Pair your freshly baked pastries with delightful accompaniments for a complete experience. Imagine enjoying a burst of tropical flavors alongside warm, comforting sides and refreshing drinks.
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Rich Vanilla Ice Cream: The creamy sweetness creates a heavenly contrast to the warm, crispy empanadas, making every bite an indulgent treat.
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Fresh Fruit Salad: A light and refreshing mix of seasonal fruits enhances the tropical vibe, adding brightness and texture to your meal. Consider a sprinkle of mint for an herbal touch.
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Chocolate Ganache Dip: For those with a sweet tooth! A rich chocolate dip adds decadence, transforming your empanadas into an ultimate dessert pleasure.
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Cinnamon Hot Chocolate: This comforting drink boasts a cozy embrace that pairs perfectly with the cinnamon-sugar coating on the empanadas, delivering warmth on chilly days.
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Mango Salsa: The sweet and tangy salsa lifts your empanadas to another level, offering a fresh contrast that’s both vibrant and exciting.
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Coffee or Tea: A warm cup complements the baked treat beautifully and serves as the perfect companion for a delightful afternoon snack or breakfast.
With these pairing ideas, your Empanadas de Pina will shine even bright, creating a delightful culinary experience for friends and family alike!
Empanadas de Pina Variations
Feel creative and let your culinary spirit shine with these delightful twists on your empanadas!
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Fruit Fiesta: Swap pineapple for diced apples or fresh peaches for a different fruity experience. The sweet and tart combinations will dance in your mouth!
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Coconut Craze: Add shredded coconut to your pineapple filling for a tropical twist that adds chewiness and enhances the overall flavor profile.
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Choco-Chip Joy: Incorporate semi-sweet chocolate chips into your filling for a chocolatey surprise that kids (and adults!) will adore.
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Savory Surprise: For a twist, switch to cheese or a mix of veggies for a savory empanada that can be enjoyed any time of day. Think of black beans, sautéed bell peppers, or your favorite cheese blend!
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Nutty Delight: Toss in some finely chopped nuts like walnuts or pecans into the filling for added crunch and a richer texture.
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Spicy Kick: Add a dash of cayenne or poblano pepper to the filling if you crave a spicy surprise! It’ll perfectly complement the sweetness of pineapple.
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Gluten-Free Option: Use a gluten-free flour blend in your dough for a delicious option that opens up to more people who can happily enjoy these treasures.
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Herb Infusion: Mix in some fresh mint or basil into your filling for a refreshing herbaceous note that adds a delightful surprise.
Let your imagination run wild with these variations! Each unique take on Empanadas de Pina is sure to turn heads and create mouths to water!
Empanadas de Pina Recipe FAQs
How do I choose the best pineapple for my filling?
For the best flavor, opt for ripe, sweet pineapples. Look for ones that are golden yellow, with a sweet aroma at the base, and avoid those with dark spots or a fermented smell. If using frozen pineapple, let it thaw completely and ensure it’s well-drained before cooking.
What’s the best way to store leftover empanadas?
Store empanadas in an airtight container at room temperature for up to 4 days. If you’d like them to last longer, refrigerate them for about a week. Just be sure to wrap them in foil or plastic wrap to keep the moisture in and maintain their crispiness.
Can I freeze my baked Empanadas de Pina?
Absolutely! To freeze, place the baked empanadas in a single layer on a baking sheet, then freeze until solid. Transfer them to a freezer-safe container or bag, stacking them with parchment paper in between. They will keep well in the freezer for up to 1 month. When ready to eat, reheat them directly from the freezer.
What should I do if my empanada dough is too sticky?
If your dough is sticky, it might need a bit more flour. Gradually add flour, a tablespoon at a time, until it’s manageable. Alternatively, chill the dough for an extra 15 minutes, as cold dough is easier to work with and helps it hold its shape better.
Are these empanadas safe for kids with allergies?
It depends on the ingredients used. This recipe is naturally vegetarian but does contain wheat and potentially dairy (if using shortening that has dairy). If your child has allergies, consider using gluten-free flour and dairy-free alternatives like coconut oil. Always consult your healthcare provider for specific dietary needs when in doubt.
How do I make sure the filling doesn’t leak out during baking?
Ensure your filling is cooled to room temperature before adding it to the dough. When sealing the empanadas, crimp the edges tightly with a fork, and consider using a little water to help the edges stick together better. This will create a sturdy seal and minimize any leaks while baking.
Delicious Empanadas de Pina: Your New Favorite Sweet Treat
Ingredients
Equipment
Method
- Defrost and drain the frozen pineapple. In a saucepan, combine it with sugar, lemon juice, and vanilla, cooking until thickened, about 10 minutes.
- Stir in cornstarch and let the mixture cool to room temperature.
- In a small bowl, mix together sugar and cinnamon. Set aside.
- In a mixing bowl, combine flour, salt, and sugar. Cut in the shortening until the mixture resembles coarse crumbs.
- Gradually incorporate vanilla and ice-cold water until a dough forms. Chill this dough in the refrigerator for about 30 minutes.
- Divide the chilled dough into 12-14 pieces, rolling each into a disc.
- Spoon 2-3 tablespoons of your cooled pineapple filling into the center. Seal the empanadas by crimping the edges.
- Preheat your oven to 375°F (190°C). Arrange the empanadas on a parchment-lined baking sheet and bake for 25-30 minutes.
- As soon as the empanadas come out of the oven, dip them in the prepared cinnamon sugar mixture while they are still warm.
