These easy Pineapple Empanadas (empanadas de piña) are made with caramelized pineapple chunks, real caramel sauce, and classic empanada dough. A perfect handheld dessert with bright, luscious flavor!
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Instructions
Make the Caramel Sauce
In a small heavy-bottomed saucepan, combine the granulated sugar and water. Gently stir. Heat over medium heat. Allow the sugar mixture to come to a simmer. DO NOT STIR the mixture, but gently swirl the pot every minute or two. Using a silicone brush, brush down the sides of the pot to help prevent crystallization.
Continue to allow sugar mixture to simmer and occasionally swirl pot until the mixture thickens and turns a deep amber color - typically this can take between 8 and 12 minutes. Mixture will need to be watched to prevent burning.
Then, add the butter and whisk mixture until completely melted. Warning: the caramel sauce will bubble up and rise rapidly when you add the butter. Continue to whisk and it will subside. Next, turn off the stove and take the pot off of the heat.
While whisking, slowly add the heavy cream and mix until fully incorporated. Add vanilla extract and salt, and whisk together. Set the pot aside and allow the mixture to cool for 10 - 15 minutes. Transfer the caramel to a glass jar and allow to cool completely in the refrigerator, for about 45 to 60 minutes, before using.
Make The Pineapple Filling
Heat a large pan over medium heat. Pour in the pineapple chunks and cook, stirring, for 1 - 2 minutes or until the liquid is cooked off. Add the brown sugar and cinnamon. Stir the mixture together, coating the pineapple thoroughly. Allow the pineapple mixture to come to a simmer. Continue to cook over medium heat for 3 - 5 minutes, or until the sugar is melted, swirling the pan to prevent burning. Once the sugar has melted, remove from the heat and allow to cool for several minutes.
Make the Empanadas
Preheat the oven to 350°F. Prepare a cookie sheet with parchment paper or a silicone baking mat. Sprinkle 1.5 tablespoons of granulated sugar across the bottom of the cookie sheet and set aside.
Once the pineapple mixture is cool, prepare the empanadas. Remove the homemade caramel sauce from the refrigerator, along with the empanada dough. Use a rolling pin to lightly roll the dough if needed, so that it becomes more pliable. Add roughly 3 chunks of pineapple and a small spoonful of the caramel sauce to the center of the dough. Fold the dough over, and using a fork, tightly pinch the dough closed (be careful not to accidentally poke or tear a hole in the pocket of the empanada). Place each empanada on the prepared cookie sheet as you go, and gently bend each one into a crescent shape.
Repeat until all of the empanadas have been assembled and placed on the baking sheet.
Crack the egg into a small bowl and add water. Whisk together. Using a silicone pastry brush, brush egg wash over each empanada, and sprinkle each one with a pinch of sugar.
Bake for 25 to 30 minutes, or until golden brown. Remove from the oven, and allow to cool for several minutes before serving. Serve with a scoop of vanilla ice cream and a drizzle of additional caramel sauce.
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Notes
**You can also use store bought empanada dough to save on time. Goya makes two different sized empanada doughs, a tapa size (about 5 inches in diameter) and a larger size. To use the same recipe with larger size empanadas, plan to make 5 - 6 empanadas instead of 10. They also will need a few minutes longer in the oven to bake completely.
Fresh pineapple can be used instead of canned.
This recipe can easily be doubled, if desired.
Store-bought caramel sauce can be substituted for the homemade caramel sauce to save on time.
The pineapple sugar mixture can easily burn, so it is important to cook on a fairly low heat and watch it carefully.Caramelized pineapple also makes a great ice cream sundae topping.