Pineapple and Chocolate Empanadas

By miss5elements

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

Details

Preparation time 120mins
Cooking time 15mins
Adapted from traditionalhome.com

Preparation

Step 1

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.