Pineapple and Chocolate Empanadas

Pineapple and Chocolate Empanadas
Adapted from traditionalhome.com
Pineapple and Chocolate Empanadas

PREP TIME

120

minutes

TOTAL TIME

15

minutes

SERVINGS

--

servings

PREP TIME

120

minutes

TOTAL TIME

15

minutes

SERVINGS

--

servings

Adapted from traditionalhome.com

Ingredients

  • 1/2

    c unsalted butter, softened

  • 1/2

    of an 8 oz package cream cheese, softened

  • 1.5

    c all-purpose flour

  • 1/4

    t sea salt

  • 1/4

    t vanilla

  • 1

    recipe each Chocolate Ganache and Pineapple Filling

  • 1

    egg

  • 2

    T water

  • Turbinado (raw) sugar

  • Powdered sugar; finely grated Oaxacan or Mexican chocolate; toasted pepitas (pumpkin seeds)

  • Mexican vanilla or cinnamon ice cream

Directions

1. In bowl, beat butter & cream cheese w/electric mixer on med speed until smooth & creamy. 2. Beat in flour, sea salt & vanilla until mixture comes together & is no longer crumbly. 3. Shape dough into ball; divide in half. 4. Wrap each portion; chill 1 hour. 5. On floured surface, roll out each dough portion to 12" circle about 1/8" thick. 6. Using 5" round cutter, cut each into 6 circles, rerolling scraps. 7. Spoon 1 heaping tablespoon Ganache in center of each of 6 circles & 1 heaping tablespoon Pineapple Filling in center of remaining circles. 8. Beat together egg & water. 9. Brush some egg mixture onto edges of circles; fold dough in half over filling; seal edges. 10. Place on lightly greased baking sheet. 11. Brush empanadas w/egg mixture. 12. Sprinkle chocolate-filled empanadas w/turbinado sugar. 13. Prick pineapple-filled empanadas w/fork. 14. Bake in 350F oven 15 minutes or until golden. 15. To serve, sift powdered sugar over empanadas & sprinkle w/chocolate. Sprinkle pepitas beside empanadas. Top pepitas w/ice cream.

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