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Pineapple Empanadas
Products Used
0
60
60
Prep Time:
25m
Bake/Cook Time:
45m
Yield:
10 Empanadas
Plan for:
1 hour chill time
These delicious, caramelized Pineapple Empanadas are an easy treat sure to satisfy the entire family. Flaky pastry dough filled with homemade caramel sauce and sweet pineapple chunks. Nothing better than a sweet handheld dessert.
Products Used
Ingredients
Homemade Caramel Sauce
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 tablespoons water
- 3 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Caramelized Pineapples
- 1 can (20 oz) pineapple chunks, drained
- 1/2 cup Imperial Sugar Dark Brown Sugar, packed
- 1/4 teaspoon ground cinnamon
Pineapple Empanadas
- 1 1/2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 10 sheets empanada dough (store bough or homemade, recipe used Goya, tapas size)
- 1 large egg, beaten
- 2 teaspoons water
- 1 1/2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
Directions
- In a small, heavy-bottomed saucepan, add granulated sugar and water, gently stir. Heat pot over medium heat. Allow sugar mixture to come to a simmer. DO NOT STIR mixture. Gently swirl pot every minute or two. Using a silicone brush, brush down sides of pot to help prevent crystallization.
- Continue to allow sugar mixture to simmer and occasionally swirl pot until mixture thickens and turns a deep amber color (typically this can take between 8-12 minutes). Watch mixture to prevent burning.
- Add butter and whisk mixture until completely melted. (Beware: caramel will bubble up and rise rapidly. Continue to whisk.) Turn off stove and remove pot from heat.
- While whisking, slowly add heavy cream and mix until fully incorporated. Add vanilla extract and salt. Whisk together. Set pot aside and allow to cool in pan for 10-15 minutes. Transfer caramel to a glass jar and allow to cool completely in refrigerator for about 45-60 minutes before use.
- Preheat oven to 350°F. Prepare a cookie sheet with parchment paper or a silicone baking mat. Sprinkle 1 1/2 tablespoons granulated sugar across bottom of cookie sheet and set aside.
- Heat a large pan over medium heat, pour in pineapple chunks and stir for 1-2 minutes until all residual liquid is cooked off. Add brown sugar and cinnamon. Stir mixture together coating pineapple thoroughly. Allow pineapple sugar mixture to come to a simmer.
- Continue to cook over medium heat for 3-5 minutes or until sugar is melted, swirling pan to prevent burning. Once sugar is melted, remove from heat and allow to cool for several minutes.
- While pineapple sugar mixture is cooling, begin to prepare empanadas. Remove homemade caramel mixture from refrigerator.
- Remove empanada dough from fridge. Use a rolling pin to lightly roll out dough, if needed, so it becomes more pliable. Add roughly 3 chunks of pineapple and a small spoonful of caramel sauce to center of dough. Fold dough over and using a fork, tightly pinch dough closed (careful not to pierce middle pocket). Place on cookie sheet and gently bend dough to form a crescent shape. Continue until all empanadas have been assembled and placed on baking sheet.
- Crack egg into a small bowl and add water. Whisk together. Using a silicone pastry brush, brush egg wash over dough and sprinkle with a pinch of granulated sugar over top of empanadas.
- Bake for 25-30 minutes, until golden brown. Remove from oven and allow to cool for a few minutes before serving. Serve with a scoop of vanilla ice cream and a healthy drizzle of caramel sauce.
Imperial Sugar Insight
*If using frozen pre-made empanada dough, place in refrigerator to allow to defrost before use. This recipe uses Goya Tapa Empanada Dough Shell.
Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.
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