Simple Pineapple Empanadas
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 18
Complexity: easily
Servings: 18
Nutritional value per serving:
Calories 188, total fat 12 G., saturated fats 3 G., proteins 4 G., carbohydrates 17 G., fiber 0 G., cholesterol 39 mg, sodium 120 mg, sugar 1 G.
Calories 188, total fat 12 G., saturated fats 3 G., proteins 4 G., carbohydrates 17 G., fiber 0 G., cholesterol 39 mg, sodium 120 mg, sugar 1 G.
The combination of pineapple, cajeta (goat's milk caramel), and cheese imbues these Mexican pastries with a complex sweet and salty flavor. Wrapped in puff pastry and dusted with sugar, this filling makes these empanadas incredibly delicious. Eat them warm and enjoy not only the flavor but also the crispy crust.
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:
- Cooking spray
- 1 package (450 g) frozen puff pastry, thawed
- 1/3 cup cajeta or thick caramel sauce
- 0.5 cup finely grated Monterrey Jack cheese
- 1/4 cup pineapple, peeled and cut into 1-cm cubes (about 1 cup)
- 2 eggs, beaten with 1 tbsp. water
- Premium flour for working with dough
- 2 tablespoons demerara sugar or light brown sugar
- Special equipment: a round cookie cutter with a diameter of 8 cm or a glass with a rim with a diameter of 8 cm.
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Recipes with similar ingredients: puff pastry, Pineapple, caramel, demerara sugar
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Spray a large baking sheet with cooking spray.
- Roll out 1 sheet of puff pastry on a lightly floured surface. Using a pastry cutter, cut out 9 circles with a diameter of 8 cm. Repeat with the remaining sheet of puff pastry.
- Place 1 teaspoon of cajeta in the center of each circle. Top with grated cheese and 3-4 pineapple chunks. Brush the edges of each circle with beaten egg and roll each empanada into a semicircle. Crimp the edges with a fork. Transfer to the prepared baking sheet and brush each empanada with beaten egg.
- Sprinkle with demerara sugar and bake until golden brown, about 25-30 minutes. Transfer the empanadas to a serving platter and serve warm.
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