|Nutritional Guidelines (per serving)|
These elegant little empanadas are filled with a sweet mixture of pineapple and guava. The pineapple filling is made with fresh pineapple that is cooked with sugar to make a quick version of pineapple jam. If you're really in a hurry, you can also use purchased pineapple jam.
Guava paste is easy to find in the Latin food section of most groceries, and Goya makes a delicious guava jelly that also works well in this recipe (and is great with biscuits).
- For the Pastry Dough:
- 8 tablespoons cold butter
- 4 ounces cream cheese
- 3 tablespoons cream or milk
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- For the Filling:
- 2 cups pineapple (cubed fresh; or 1 large can, with juice)
- 1/4 cup guava paste (or guava jelly)
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1 teaspoon vanilla
- 1 tablespoon rum (optional)
- Pinch of salt
- 1/4 cup sugar (for garnish)
Prepare the Pastry Dough:
Place the flour and salt in the bowl of a food processor.
Cut 8 tablespoons of butter into cubes and sprinkle over the flour. Add the cream cheese. Pulse mixture briefly several times, until the mixture is crumbly and the butter is in small pieces.
Add the cream and pulse mixture again until it just starts to come together as a dough. Add an additional tablespoon of cream if needed.
Turn dough out onto a piece of plastic wrap. Shape dough into a disk, wrap in plastic, and chill dough for at least 45 minutes.
Make the Filling:
Melt 2 tablespoons butter in a heavy skillet over medium heat.
Add the cubed pineapple (and any juice) and the brown sugar. Cook until pineapple starts to caramelize and mixture starts to thicken.
Add the guava paste or guava jelly, vanilla, rum (if using) and a pinch of salt.
Continue to cook, mashing pineapple slightly with a potato masher or fork, until mixture has thickened and has a jam-like consistency.
Remove from heat and let cool completely.
Shape the Empanadas:
Roll half of the pastry dough out to 1/8 inch thickness on a very generously floured surface.
Cut 3 1/2 inch diameter circles of dough (or preferred size).
Fill each circle with 1-2 teaspoons of cooled pineapple mixture.
Brush edges of dough lightly with water, then fold dough circle in half and pinch edges together to seal.
Place sealed empanada on a baking sheet lined with parchment paper, and use the tines of the fork to make a more decorative seal.
Repeat with remaining half of the dough.
Bake empanadas at 350 degrees for 20-25 minutes until puffed and just barely starting to turn golden brown.
Remove empanadas from the oven. Gently roll the empanadas in a bowl of granulated sugar while they are still hot.
Serve empanadas warm or at room temperature.