- Prep time
- 1 hour PT1H
- Cook time
- 45–55 minutes PT55M
- 20–24 pieces
These mini dessert empanadas will have your taste buds dancing!
- 1 pineapple, peeled, cored and small diced
- 1 tablespoon minced ginger
- 1 cinnamon stick
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 2 tablespoons rum
- 2½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon granulated sugar
- 8 ounces unsalted butter, cold
- 8–10 tablespoons ice water
- 1 egg, beaten
- 3 tablespoons turbinado sugar
- ¼ teaspoon ground cinnamon
Cook all filling ingredients in a medium sauce pot over medium heat until the liquid has cooked off. Puree half of the mixture, then fold back in with the remaining mixture. Set aside and chill.
For the dough, combine flour, salt and sugar in a work bowl. Cut in butter with a pastry cutter or fork until it is in pea-sized pieces. Add the ice water and gently mix until the dough begins to come together. Roll out on a floured work surface to ¼-⅛ inch thick. Cut dough into 3-inch circles, then refrigerate for 5 minutes. Dough scraps can be rerolled and cut.
Heat oven to 350°F.
Brush each dough circle lightly with water. Place 1 tablespoon of pineapple mixture in the center. Fold the circle around the filling like a taco and pinch the edges together. Crimp edges with a fork for a decorative look.
Place empanadas on a lined baking sheet, then brush with beaten egg. Mix together turbinado sugar and ground cinnamon. Sprinkle sugar mixture over empanadas and bake 15–18 minutes, or until golden brown.
Serve warm or at room temperature.