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Sonoma Market

Sonoma, CA 95476
6 a.m. to 9:30 p.m.
(707) 996-3411
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sweet pineapple empanadas square

Sweet Pineapple Empanadas

Prep time:
1 hour
Cook time:
45–55 minutes
Yield:
20–24 pieces
Difficulty:
1 out of 5

These mini dessert empanadas will have your taste buds dancing!

Ingredients

Filling:

  • 1 pineapple, peeled, cored and small diced
  • 1 tablespoon minced ginger
  • 1 cinnamon stick
  • 2 tablespoons granulated sugar
  • 2 tablespoons water
  • 2 tablespoons rum

Dough:

  • 2½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon granulated sugar
  • 8 ounces unsalted butter, cold
  • 8-10 tablespoons ice water

Finishing:

  • 1 egg, beaten
  • 3 tablespoons turbinado sugar
  • ¼ teaspoon ground cinnamon

Preparation

Cook diced pineapple, ginger, cinnamon stick, granulated sugar, water and rum in a medium sauce pot over medium heat until all the liquid has cooked off. Puree half of the mixture, then fold back in with the remaining mixture. Set aside and chill.

For the dough, combine flour, salt and sugar in a work bowl. Cut in the butter with a pastry cutter or fork until it is in pea-sized pieces. Add the ice water and gently mix until the dough begins to come together. Roll out on a floured work surface to ¼-⅛ inch thick. Cut dough into 3-inch circles, then refrigerate for 5 minutes. Dough scraps can be rerolled and cut.

Heat oven to 350°F.

Brush each dough circle lightly with water. Place 1 tablespoon of pineapple mixture in the center. Fold the circle around the filling like a taco and pinch the edges together. Crimp edges with a fork for a decorative look.

Place empanadas on a lined baking sheet, then brush with beaten egg. Mix together turbinado sugar and ground cinnamon. Sprinkle sugar mixture over empanadas and bake 15-18 minutes or until golden brown.

Serve warm or at room temperature.

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