Pineapple Empanaditas

January/February 2008

Your rating: None Average: 3.9 (39 votes)

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

"I've made this recipe twice and can't wait to make it again. Fresh pineapple definitely makes a much tastier "cookie." These are perfect for those watching their weight but craving a sweet healthy bite. "
Pineapple Empanaditas

Makes: 2 dozen empanaditas

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  • 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.

Tips & Notes

  • 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.


Per empanadita: 64 calories; 2 g fat (0 g sat, 1 g mono); 1 mg cholesterol; 12 g carbohydrates; 1 g protein; 1 g fiber; 84 mg sodium; 14 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 carbohydrate (other), 1/2 fat

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