Pineapple Empanaditas

From EatingWell: January/February 2008

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

READER'S COMMENT:

"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. "

Create a Review

3 Reviews for Pineapple Empanaditas

10/09/2011

bluebella32

Recommends this recipe

These are Great

We really enjoyed these little treats. I will double the recipe next time! The dough itself is marvelous. I used unbleached white whole wheat flour and love having the cornmeal and cream cheese in it. Next time I will substitute honey and/or brown sugar for the white sugar. My only true complaint is the pineapples are crunchy, even though I had the sauce simmering for at least 20 minutes. This could be because I used organic canned pineapples. I'm imagining a peach-mango-apricot filling for next time!

Comments

02/24/2011

goindadistance8

A bit strange

The cornmeal makes the texture of the crust a bit strange. The taste is a bit different than what I'm used to...not bad but not great in my opinion. They're so small that when you first bite into them it seems strange but it's gone in just a bite or two so it's not really bad. If I made them again I would change the crust; maybe sub whole wheat flour for the cornmeal.

Comments

07/09/2010

Anonymous

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.

Comments (1)

1 comment

Anonymous wrote 50 weeks 1 day ago

I just wish these recipes

I just wish these recipes came in single serving sizes. Im single, how am I suppose to not waste food by following this recipe and having the rest spoli from not eating it all?