Pineapple Piloncillo Empanadas

Flaky pineapple empanadas flavored with piloncillo, lemon juice and cinnamon make the ultimate Holiday gift.

Empanadas were the first baked treat I made with my Abuelita Cuca. I always seemed to find myself drawn to the kitchen when I heard her chopping and, stirring away the numerous pots on the stove.

These pineapple piloncillo empanadas are a loving nod to her.

I would sit at the table watching her every move. A quick stir, a quick flip, a few pinches of seasoning, her tiny hands were graceful and confident. She would turn to me and ask if I wanted to help. I jumped at every chance she gave me to help her in the kitchen.

She handed me a ball of dough and quickly instructed me on the proper way to roll it out. We were making pumpkin empanadas for the holidays. My rolled dough was a mess while hers was a perfect circular shape. She then handed me the glass to cut out the circles.

Cutting the empanada circles was my favorite part – and it still is.

My pineapple piloncillo empanadas are a snap couldn’t be easier to make and are always a hit with my sisters. The filling consists of canned pineapple, as I find many home cooks already have canned pineapple in their pantry.

The filling comes together in a snap. You can also make the filling up to a week in advance, then store it in the fridge until you are ready to make your dough.

For the dough, I rely on my food processor, as it cuts the kneading time in half and doesn’t give my chilled butter a chance to come to room temperature. Adding chilled butter to the dough is essential to create the flakiest dough.

Once cut, we filled, folded, and pinched the edges. A few strokes of egg wash and they were off to the oven to bake until golden brown. As they bake, the entire house will smell of a heavenly aroma of pineapple and piloncillo.

Over the years, I’ve shared numerous empanada recipes with you. And with each new empanada recipe, I receive the sweetest emails and Facebook messages on how you enjoy them so much.

Mil Gracias,

INGRIDIENTS NEEDED TO MAKE PINEAPPLE PILONCILLO EMPANADAS

crushed canned pineapple

piloncillo, grated

lemon juice

cinnamon

cornstarch

water 

flour

sugar

baking powder

salt

butter, chilled

milk

egg

TIPS ON MAKING EMPANADAS

You can totally make the filling a week in advance. I do this if I am making a few different empanada flavors, make two or three fillings in advance, then I can simply double the dough recipe.

Use a box grater to grate piloncillo. Adding the cornstarch helps the filling to thicken, do not skip this step – you will not taste the cornstarch.

I make my dough in a food processor, so easy. Pulse to combine. A few pulses should do the trick.

Butter should be chilled thoroughly, if you feel the butter is not cold enough simply pop it into the freezer for 5-8 minutes.

Slowly add warm milk, processing until dough comes together, add more milk if needed.

Carefully turn out dough onto a lightly floured work surface; knead until smooth. Cover; allow to chill 30 minutes in the fridge before rolling out.

Roll out the dough. Use a glass, cut out round disc shapes for empanadas.

Place 2 teaspoons of filling in the center of empanada dough. Try not to overfill the empanada as it will leak. Fold over dough and seal with a fork.

Place sealed empanada on a baking sheet and brush with egg wash.

Sprinkle with cinnamon sugar

Bake for 18-20 minutes or until golden brown.

5 from 1 vote

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Pineapple Piloncillo Empanadas

Flaky pineapple empanadas flavored with piloncillo, lemon juice and cinnamon make the ultimate Holiday gift.

Author: Vianney Rodriguez

Ingredients

• For the Pineapple Filling:
• 2 cups crushed canned pineapple
• 3/4 cup piloncillo grated
• 2 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1 tablespoon cornstarch
• ¼ cup water
• Dough:
• 2¼ cups flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup butter chilled
• 1 cup warm 110°F milk
• 1 egg
• 1 tablespoon milk
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon

Instructions

1. For Filling: In a large nonstick skillet over medium-high heat add pineapple. Stir in grated piloncillo, lemon juice, and cinnamon. Stir to combine. Then bring to a boil. Reduce heat and cook for 20 to 25 minutes, or until most of the liquid is absorbed.

2. In a small bowl, combine cornstarch with water. Stir or whisk until there are no lumps. Add cornstarch mixture to pan, stirring to combine. Cook an additional 5 minutes, then remove from heat and allow to cool completely. The filling will become firmer while it cools. Use to fill empanadas. This can be made up to one week in advance and store covered in the fridge.

3. For Dough: With a food processor, add flour, sugar, baking powder and salt. Pulse to combine. Add butter, quickly pulse to combine, then slowly add warm milk, processing until dough comes together, add more milk if needed.

4. Carefully turn out dough onto a lightly floured work surface; knead until smooth. Cover; allow to chill 30 minutes in the fridge before rolling out.

5. To Assemble Empanadas: Heat oven to 375 degrees. In a small bowl whisk together egg with milk. In another bowl combine sugar and cinnamon.

6. Roll out the dough. Using a glass, cut out round disc shapes for empanadas. Place 2 teaspoons of filling in the center of empanada dough. Fold over dough and seal with a fork. Place sealed empanada on a baking sheet and brush with egg wash. Sprinkle with cinnamon sugar. Bake for 18-20 minutes or until golden brown.

Recipe Notes

makes 12-16