Sweet And Easy Pineapple Empanadas Food

EMPANADAS DE PINA (PINEAPPLE PASTRY COOKIES)

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place sugar in a bowl.
• Place flour in a large mixing bowl. Begin working butter into flour slowly until fully incorporated. Repeat process gradually with cream cheese, kneading dough until uniform and no longer crumbly. Form into 1 inch balls, then flatten with a rolling pin to a thickness of 1/8 inch. (This may also be done by rolling out the entire amount of dough and cutting rounds with a biscuit cutter.)
• Place 1 tablespoon preserves on each dough center. Fold over, and seal with fingers or press to seal with a fork. Place cookies on a parchment paper-lined cookie sheet.
• Bake in the preheated oven for approximately 12 to 15 minutes. Cookie will remain white and should not be browned, and it is normal for some filling to leak from the cookie. When cookies are cool enough to handle, roll in sugar until evenly coated. Transfer to a platter to cool completely.

EMPANADAS DE PINA (PINEAPPLE)

Steps:

• Mix all ingredients except preserves.
• Knead into dough, roll out and cut with biscuit cutter, making a round circle.
• Place slightly less than a teaspoon of preserves in each cut shape.
• Fold and crimp edges together with fork.
• Bake on a cookie sheet at 350 degrees F until light beige, about 12 minutes.
• After baking, roll in confectioners' sugar.

PINEAPPLE COCONUT EMPANADAS

Steps:

• To make dough: Sift flour & salt into a large bowl: Add shortening and mix with electric mixer on medium speed for 2 minutes (the mixture should look like a coarse meal).
• Add sour cream and stir: Add i/2 of water at a time, stirring until the dough forms a ball.
• Divide dough into 24 small balls and place on plate, cover with plastic wrap and refrigerate 15 minutes.
• Heat oven to 425°F and spray 2 large baking sheets with cooking spray; set aside.
• To make filling: Combine WELL DRAINED pineapple, sugar or Splenda, coconut, and vanilla in bowl; set aside.
• Using the 3 T flour as needed, roll each dough ball into a 6-inch circle.
• Place 2 T filling in the center of each dough round:Roll& pinch edges of dough together to seal: place on baking sheet.
• Pierce empanadas with a fork and brush tops with sweetened condensed milk.
• Bake for 18 minutes or until golden.
• Cool& serve.