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Pineapple Empanaditas

Pineapple Empanaditas
This Recipe Is:

WebMD Recipe from EatingWell.com

These miniature empanadas, tender pastry dough wrapped around pineapple filling, are just the right size for afternoon tea.

Ingredients
Prep: 1 hour | Total Time: 1 1/4 hours
  • 1 cup
    whole-wheat pastry flour
  • 1/2 cup
    cornmeal
  • 1/4 cup
    granulated sugar
  • 1 1/2 teaspoons
    baking powder
  • 1/2 teaspoon
    salt
  • 2 tablespoons
    reduced-fat cream cheese, (Neufchâtel), cut into small pieces
  • 2 tablespoons
    canola oil
  • 4 tablespoons
    low-fat milk
  • 1 1/2 cups
    chopped fresh pineapple
  • 1/3 cup
    pineapple or apricot preserves
  • 2 tablespoons
    plain dry breadcrumbs
  • 1/4 teaspoon
    ground cinnamon
  •  
    Confectioners’ sugar, for dusting (optional)
Instructions
  1. Whisk flour, cornmeal, sugar, baking powder and salt in a large bowl. Add cream cheese and oil and blend with your fingers until crumbly. Sprinkle the mixture with milk, 1 tablespoon at a time, and stir with a fork until the dough just comes together—the mixture will still be a little crumbly. Knead a few times in the bowl, then turn out onto a lightly floured surface and knead a few more times until the dough comes together. Divide in half and shape into 2 discs. Wrap in plastic and refrigerate until chilled, at least 30 minutes or up to 2 days.
  2. Combine pineapple and preserves in a small saucepan. Bring to a simmer over medium heat and cook, stirring often, until syrupy, 12 to 15 minutes. Mash the pineapple into smaller chunks with a potato masher or fork. Remove from the heat; stir in breadcrumbs and cinnamon.
  3. Preheat oven to 350°F. Coat a baking sheet with cooking spray.
  4. On a well-floured surface, roll out one disc of dough at a time into a 1/8-inch-thick circle. Cut circles of dough using a 3-inch round cookie cutter. Repeat with the remaining dough, re-rolling scraps as necessary, to make 24 circles.
  5. Place 1 teaspoon pineapple filling in the center of each circle. Fold in half, press edges together and crimp with a fork. Place on the prepared baking sheet.
  6. Bake the empanaditas until golden, 12 to 15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature, dusted with confectioners’ sugar, if desired.

 

Nutritional Information

Makes: 2 dozen empanaditas
  • Calories65
  • Fat2 g
    • Saturated fat0 g
  • Cholesterol1 g
  • Carbohydrates12 g
    • Dietary fiber1 g
  • Protein1 g
  • Sodium83 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
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