Pineapple Empanadas Recipe

Homemade sweet pineapple empanadas with flaky golden pastry and a caramelized tropical filling. Easy to bake, beautifully fragrant, and perfect for dessert or brunch.

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Course: Dessert, Snack

Cuisine: Latin American, Mexican

Prep Time: 30

Cook Time: 25

Chill & Rest Time: 15

Total Time: 1 10

Servings: empanadas

Calories: 245kcal

Cost: $8

Equipment

1 Pastry Cutter or Food Processor For blending butter into flour
1 Rolling Pin A wine bottle works in a pinch
1 Round cookie cutter (5-inch) To shape uniform empanadas
2 Baking sheets For baking multiple batches
1 Parchment paper Prevents sticking, easy cleanup
1 Fine-mesh strainer To drain crushed pineapple
1 Medium saucepan For cooking the pineapple filling
1 Pastry brush To apply egg wash
1 Wire cooling rack For cooling baked empanadas evenly

Ingredients

For the Dough

3 cups all-purpose flour Provides structure and flakiness
½ cup cold unsalted butter, cubed Keep chilled for best texture
¼ cup granulated sugar Adds subtle sweetness
½ teaspoon salt Balances flavors
1 large egg Binds ingredients
½ cup cold water Helps form dough
1 teaspoon vanilla extract Adds flavor

For the Pineapple Filling

2 cups crushed pineapple (canned or fresh) Drained thoroughly
⅓ cup brown sugar For caramelized sweetness
2 tablespoons cornstarch Thickens filling
1 teaspoon ground cinnamon Adds warmth
¼ teaspoon nutmeg Subtle spice notes
2 tablespoons butter For richness
1 tablespoon lime juice Balances sweetness

For Assembly & Finishing

1 large egg, beaten For egg wash (or milk for dairy-free)
2 tablespoons coarse sugar Adds crunch
4 ounces cream cheese (optional) For creamy filling variation

Instructions

Drain crushed pineapple and cook with butter, brown sugar, cinnamon, nutmeg, and cornstarch until thick; add lime juice and cool completely.
Combine flour, sugar, salt, and butter; mix in egg, water, and vanilla to form dough. Chill for 30 minutes.
Roll dough into 5-inch circles; add 2 tablespoon filling; fold, seal, and crimp edges with fork.
Brush with egg wash, sprinkle sugar, and cut slits on top.
Bake at 375°F for 22–25 minutes until golden; cool on rack before serving.
Optional: Add cream cheese, coconut, or caramel drizzle for variations.
Store in airtight container up to 4 days or freeze for 3 months.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition