These miniature empanadas, tender pastry dough wrapped around pineapple filling, are just the right size for afternoon tea.

Makes 2 dozen empanaditas

ACTIVE TIME: 1 hour

TOTAL TIME: 1 1/4 hours

EASE OF PREPARATION: Moderate

1 cup whole-wheat pastry flour
1/2 cup cornmeal
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons reduced-fat cream cheese (Neufchâtel), cut into small pieces
2 tablespoons canola oil
4 tablespoons low-fat milk
1 1/2 cups chopped fresh pineapple
1/3 cup pineapple or apricot preserves
2 tablespoons plain dry breadcrumbs
1/4 teaspoon ground cinnamon
Confectioners’ sugar for dusting (optional)

1. Whisk flour, cornmeal, sugar, baking powder and salt in a large bowl. Add cream cheese and oil and blend with your fingers until crumbly. Sprinkle the mixture with milk, 1 tablespoon at a time, and stir with a fork until the dough just comes together—the mixture will still be a little crumbly. Knead a few times in the bowl, then turn out onto a lightly floured surface and knead a few more times until the dough comes together. Divide in half and shape into 2 discs. Wrap in plastic and refrigerate until chilled, at least 30 minutes or up to 2 days.
2. Combine pineapple and preserves in a small saucepan. Bring to a simmer over medium heat and cook, stirring often, until syrupy, 12 to 15 minutes. Mash the pineapple into smaller chunks with a potato masher or fork. Remove from the heat; stir in breadcrumbs and cinnamon.
3. Preheat oven to 350°F. Coat a baking sheet with cooking spray.
4. On a well-floured surface, roll out one disc of dough at a time into a 1/8-inch-thick circle. Cut circles of dough using a 3-inch round cookie cutter. Repeat with the remaining dough, re-rolling scraps as necessary, to make 24 circles.
5. Place 1 teaspoon pineapple filling in the center of each circle. Fold in half, press edges together and crimp with a fork. Place on the prepared baking sheet.
6. Bake the empanaditas until golden, 12 to 15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature, dusted with confectioners’ sugar, if desired.

NUTRITION INFORMATION: Per empanadita: 64 calories; 2 g fat (0 g sat, 1 g mono); 1 mg cholesterol; 12 g carbohydrate; 1 g protein; 1 g fiber; 84 mg sodium; 14 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 carbohydrate (other), 1/2 fat

MAKE AHEAD TIP: Refrigerate the dough (Step 1) and filling (Step 2) separately for up to 2 days. Prepare through Step 4 and freeze in a single layer for up to 3 months. Bake frozen empanaditas at 350°F until golden, 12 to 15 minutes. | Equipment: 3-inch round cookie cutter.

This was a pretty easy recipe, but I had a problem with the dough being SO dry that when I tried to fold the empanadas, it cracked along the seam and crumbled under the fork when I crimped it- this was even after I added an extra Tb of milk. Because of this I could not put much filling in them so it was much more pastry than pineapple! That said, the leftover filling was wonderful over vanilla low fat ice cream :) Any suggestions on how to make the dough more pliable and less crumbly?

Stacey, Bridgewater, NJ

I served these on New Year's day and they were a big hit. I didn't have a problem with the dough being too dry at all, although it's not a typical dough.

Shirley, Toronto

The dough was so dry I couldn't even roll it out. I kept putting more milk in, but still it would not stick together. I gave up and, since I was under pressure for something to bring to a friend's house, I used a refrigerator pie crust instead. Not what I wanted to do; I was disappointed. The filling was very good. I didn't have a 3" round cookie cutter, so I used a glass with a 3" diameter.

Diane, Chelmsford, MA