Pati's Sweet Pineapple Empanadas offer a delightful twist on the classic pastry, marrying the sweetness of ripe pineapple with the satisfying crunch of a perfectly baked empanada. These aren't your average pastries; they're a vibrant celebration of Mexican flavors, a harmonious blend of sweet and subtly spiced filling encased in golden, flaky dough. Imagine the burst of juicy pineapple, the hint of cinnamon, and the gentle warmth of the dough – a taste of sunshine in every bite. These empanadas are perfect for any occasion, from casual gatherings to festive celebrations. They're surprisingly easy to make, even for novice bakers.
This recipe, a treasured family heirloom passed down through generations, provides a unique take on a beloved dessert. We’ll guide you through each step, from preparing the flavorful pineapple filling to creating perfectly crimped empanada edges. Ready to embark on a culinary adventure and create these irresistible treats? Let's dive into the step-by-step instructions!
Tools Needed
- Knife
- Rolling pin
- Mixing bowls
- Oven
- Cheese cloth
- Saucepan
Ingredients
- All-purpose flour: 3 1/2 cups
- Baking powder: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Grated piloncillo: 1 tablespoon
- Unsalted butter: 1/4 cup, diced
- Vegetable shortening: 1/4 cup
- Light beer: null
- Pineapple: null
- Piloncillo: 1 cup (7 oz), grated
- Orange: 1
- Lime: 1
- Egg: null
- Granulated sugar: null
- Cinnamon sugar: null
Step-by-Step Instructions
Step 1. Prepare the Dough and Filling
- Combine flour, baking powder, salt, and grated piloncillo. Cut in butter and shortening until the mixture resembles coarse crumbs. Gradually add beer, mixing until a dough forms. Wrap in plastic and refrigerate for at least 30 minutes, or up to 24 hours.
- Remove the top, bottom, and eyes from the pineapple. Cut into small pieces and remove the core. In a saucepan, combine pineapple and piloncillo over high heat. Cook for 6-7 minutes until pineapple releases its juices and begins to bubble.
- Add zest from orange and lime to the pineapple mixture, along with pectin from the rinds and seeds of the citrus fruits. Reduce heat to medium-low and cook for 45 minutes to an hour, or until thickened.
- Divide the rested dough into 18 pieces and shape into balls. Let rest for 10 minutes.
Step 2. Assemble the Empanadas
- Roll out each dough ball into a circle. Place a generous tablespoon and a half of pineapple filling in the center. Fold the dough over to create a half-moon shape and crimp the edges to seal.
Step 3. Prepare for Baking
- Brush empanadas with egg wash and sprinkle with granulated sugar.
Step 4. Bake the Empanadas
- Bake at 350°F (175°C) for 30-35 minutes, or until golden brown.
Read more: Juicy Birria Quesa Tacos Recipe: A Step-by-Step Guide
Tips
- The dough doesn't need to be perfectly even or smooth.
- Use a cheese cloth to easily remove seasonings from stews or other dishes.
- Resting the dough is essential for achieving a softer texture.
Nutrition
- Calories: approximately 600-700
- Fat: approximately 25-30g
- Carbs: approximately 90-100g
- Protein: approximately 5-7g
FAQs
1. Can I use canned pineapple instead of fresh?
Yes, you can! Just make sure to drain it well to remove excess juice. The filling might be slightly less juicy, but still delicious.
2. How do I store leftover empanadas?
Store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in the oven or microwave before serving.
With their irresistible blend of sweet and subtly spiced flavors, Pati's Sweet Pineapple Empanadas are a true delight. These easy-to-make treats are perfect for sharing with friends and family, bringing a touch of sunshine and Mexican warmth to any occasion. So gather your ingredients and embark on this delicious culinary journey – you won't be disappointed!