Empanadas with caramel and pineapple filling
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
No matter how many Mexican empanadas you bake with this sweet filling, they're sure to fly off the table. How can you resist the crispy shell and soft caramel filling of these pastries? The easiest way to bake empanadas is to use store-bought puff pastry. Cut circles and fill them with a filling of cajeta (a Mexican caramel sauce similar to condensed milk), pineapple chunks, and grated cheese to make the filling gooey. Seal the pastries tightly to prevent the caramel from leaking out. A little demerara sugar on the surface will turn into a delicious caramel crust during baking.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Flour, for work
- 2 sheets of frozen puff pastry (0.5 kg package), thawed
- 1 large egg
- 1 tablespoon cajeta (Mexican caramel sauce) or dulce de leche, at room temperature
- 1/4 cup finely grated Monterey Jack cheese
- 1/4 cup diced pineapple
- 1 tbsp. l. demerara sugar
We recommend
Recipes with similar ingredients: flour, puff pastry, eggs, boiled condensed milk, Monterey Jack cheese, Pineapple, sugar
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Working with one sheet of puff pastry at a time, unroll it on a lightly floured surface and cut out four 4-inch (10 cm) circles.
- In a small bowl, beat the egg with 1 tablespoon of water. Place 0.5 teaspoon of caramel sauce in the center of each circle. Top with a small amount of grated cheese and a few pineapple chunks. Brush the edges of each circle with the beaten egg and fold the dough in half to form a semicircle. Crimp the edges with a fork.
- Transfer the empanadas to the prepared baking sheet, brush with the remaining egg, and sprinkle with demerara sugar. Bake until golden brown, about 30 minutes.
Categories:
Similar recipes
