MEXICAN PINEAPPLE EMPANADAS
Today Im sharing with you guys my best Mexican pineapple empanadas, the dough its to die for. so soft and full of flavor.
CAN I USE STORE BOUGHT PINEAPPLE JAM?
sure you can. i just really like the homemade one, is full of flavor.
CAN I FREEZE THE LEFTOVER PINEAPPLE JAM?
Sure you can! just add it either to a pan or a Ziploc freezer bag. you can keep it for up to a year with no problem at all.
I CAN FREEZE THE DOUGH?
YEs you can! cover with plastic and aluminu foil so it can be protected and you can keep it for 6 months or so.
DO I HAVE TO ADD THE EGG YOLK TO THE DULCE DE LECHE?
well I really recommended to do it, so you don’t have all the dulce de leche out of the empanadas.
the way the egg yolk helps is so it can stay inside the empanada.
CAN I KEEP IN THE FRIDGE THE DULCE DE LECHE WITH THE EGG YOLK?
No, once is add it and if you didn’t use it all, you have to discard the dulce de leche
HERE THE RECIPE FOR THE DULCE DE LECHE
FOR HOW LONG CAN I KEEP THE EMPANADAS AFTER BAKNG THEM?
keep it in a air tight container for a week after they are completely cool.
CAN I REUSE THE LEFTOVER MIX OF CINNAMON AND SUGAR?
Yes you can, just pour it to a ziploc bag.
CAN I USE CAN PINEAPPLE TO MAKE THE JAM?
I don’t know never done it , but if you do and it works please let me know.
MORE SWEET RECIPES FOR YOU TO TRY
An many more recipes for you. Go and check out my website HERE
MY website is a bilingual website, and we are working on translating all my recipes in English.
Hope you like and enjoy this amazing Mexican pineapple empanadas.
MEXICAN PINEAPPLE EMPANADAS
- 2 sticks butter softened
- 1 block cream of cheese softened
- 2 1/2 cups all purpose flour
- PINEAPLLE JAM
- 1 pineapple
- 2 cups sugar
- 1 stick of cinnamon
- 1/4 cup water
- 1 tbsp cornstarch or more if need it
In a bowl add the butter and cream cheese and mix it with a electric mixer.
once is combined add the flour little by little and mix it by hand using a wooden spoon.
you may not use all the flour.
very gently start forming a dough with your hands, we are not kneading the dough, we are just gently compacting the dough to form a ball.
grab some dough, form a ball and using either a corn tortilla presser or a plate to squish the dough into a circle.
fill the circle with a 1 tsp to 1 1/2 tsp of filling either pineapple jam or dulce de leche, adding it to 1 of the half's of the circle, close it by bringing the other half of the circle and press it down to seal it.
add them to your cookie tray and bake them in a preheat oven 350F for 15 to 20 minutes or until you see the back side of the empanadas a little brown.
get them out of the oven, give them 1 minute to rest, then have ready a plate with cinnamon and sugar mix it up and add the empanada to cover both side of the empanadas. put it on a plate, do not put 1 empanada on top of the other one.
once your are done, you need it to let them cool completely before you store them in a container with lid.
Remove the peel from the pineapple, discard the center of the pineapple, take a few pieces of the pineapple and cut it into small pieces, the rest of the pineapple will be blended for 1 minute.
add what we blended to the pot with the pineapple pieces. I add the cinnamon and sugar and mix well. take it to the stove and begin to mix it. it will start to change color,c maybe 5 minutes. right away I mix the water with the cornstarch and add to the jam and mix. I can add more cornstarch if necessary.
once it has the consistency that I want, let it cool.