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Pineapple Empanaditas

January/February 2008

Your rating: None Average: 3.9 (37 votes)

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. "
Pineapple Empanaditas

6 Reviews for Pineapple Empanaditas

06/24/2014
How fun to say, "Empanaditas"!

I made these for my family for Christmas morning and they were very popular. They loved the delicate look of them and also the full bodied texture and taste of the crust and filling. The size is perfect for choosing 'just one'; although we all tried more than one!
The crust is a little drier than usual but this is probably due to the lower fat content - and no one noticed it but me.
This is a very popular recipe in my house and whatever fruit comes in season, I get a request to make empanaditas. Wonderful treat.

Great size, delicious, new size and taste
Comments
08/28/2013
No problems

I used finely ground cornmeal and doubled the recipe. I also used a 4 inch cookie cutter for bigger empanaditas. To cut down on the calories I rolled them very thin. I liked the cinnamon and pineapple combination. They were just sweet enough!.

filling, lightly sweet, flavors blend well
Comments
08/02/2013
Anonymous
Probably won't make again

If I were to remake this I'd leave out the cornmeal because it makes the crust bitter. I'd also just opt for an actually pastry crust to get the full effect. It's not as healthy, but it would be much more authentic. I'd also recommend skipping the cinnamon... because it doesn't really mix well with pineapple.
But I probably won't be making these again anyhow.

Sweet, bite size, fresh fruit
Comments
10/09/2011
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
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.

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