Pineapple compote baked empanadas

What is not to love about sweet empanadas? You can eat them at breakfast, lunch or dinner. They can be filled with a variety of fruits, jams or sweet spreads like dulce de leche, Nutella or chocolate sauce.

This empanada recipe is made with freshly made pineapple compote. We are sure that it will become one of your family favourites.

Ingredients

For the pineapple compote filling

• The pulp and core of 1 pineapple
• 4 tbsp. brown sugar
• 1 tsp. ground cinnamon
• 2 tsp. vanilla extract
• a pinch of salt
• 2 tsp. cornstarch
• 1/4 cup lukewarm water

For the empanadas

Makes about 12 to 14 medium size empanadas

• 3 cups of all-purpose flour, plus some additional flour to knead the dough
• 2 tbsp. baking powder
• 1/3 cup of brown sugar and additional for topping
• 1 tsp. cinnamon
• 1 tsp. salt
• 1 tbsp. vanilla extract
• 225 grs. cold unsalted butter, cut in cubes
• 4 tbsp. cream cheese
• 2 eggs
• 1/4 cup of cold water
• 2 eggs and 2 tsp. of room temperature water for the egg wash
• Confectionary sugar to decorate

Preparation

For the pineapple compote filling

Remove the crown and peel of the pineapple. Don’t discard the peel; put it aside and later make a delicious tepache beverage.

Cut the pineapple flesh in small chunks.

In a sauce pot at medium heat, add the pineapple flesh, brown sugar, cinnamon, salt and vanilla extract. Cover with lid, let the compote simmer for about 15 to 20 minutes or until the pineapple is soft and cooked. Stir from time to time. Use a potato masher to break large pineapple pieces and get a more uniform filling. Reduce the heat.

In a small container add the water and cornstarch, stir until the cornstarch is completely dissolved. Add to the pineapple compote filling and let it simmer for another 10 to 15 minutes or until the compote thickens. Remove from the heat, let it cool and reserve.

For the empanadas

In a large bowl combine the dry ingredients first: flour, baking powder, sugar, salt and cinnamon, then add the wet ingredients: butter, eggs, cream cheese and vanilla extract. Mix by hand until you get a sand-like texture. Gradually add the cold water, one tablespoon at a time, until forming a uniform and firm dough. Cover the dough and chill it in the fridge for 1 to 2 hours.

Pre-heat oven at 375F (190C)

Cover the dough ball with some flour. Cut it in quarters.

In a flat surface roll out one portion of the dough, flatten using a rolling pin.

Cut the dough in circles, about the size of a corn tortilla.

Pro-tips:

• Use a large round cookie cutter or a pot lid to cut all the dough the same size.

• If you happen to have a tortilla presser, use it to press the dough and get same size and thickness in all your empanadas.
• If you are hosting, make smaller bite-size empanadas; use smaller round cookie cutters.

In a small container beat the eggs and water for the egg wash.

Put some of the pineapple compote filling at the centre of each empanada. Brush the inner rim with some of the egg wash, then fold to get a half-moon shape. Use a fork to firmly close and seal the edges. Repeat the process with the rest of the dough and filling.

Place the empanadas in a flat pan covered with parchment and previously sprayed with cooking oil.
Make holes on top of the empanadas to release the steam.

Brush the top of the empanadas with the egg wash, then sprinkle brown sugar to top of them.

Cook for 25 minutes until golden brown.

Remove the empanadas from the oven and cover them with confectionary sugar while they are still warm. Serve and enjoy with a cup of coffee or cocoa, or with a scoop of your favourite ice cream.

Suggested serve: warm empanadas with dulce de leche sauce.