How to make it

  • In a large bowl, whisk flour, cornmeal, sugar, baking powder, and salt. Add cream cheese and oil, blend with your fingers until crumbly. Sprinkle mixture with milk, 1 Tbsp. at a time, and stir with a fork until the dough comes together --- the mixture will be a little crumbly. Knead a few times in the bowl, then turn out on a lightly floured work surface and knead a few more times until the dough comes together. Divide in half and shape into 2 discs. Wrap in plastic wrap and refrigerate at least 30 minutes or up to 2 days.
  • Combine pineapple and preserves in a small saucepan. Bring to a simmer over medium heat and cook, stirring often, until syrupy, 12-15 minutes. Mash the pineapple into smaller chunks with a potato masher. Remove from the heat; stir in breadcrumbs and cinnamon.
  • Preheat oven to 350*. Coat a baking sheet with cooking spray.
  • On a well floured work surface, roll out 1 disc of dough at a time into an 1/8" thick circle. Cut out circles of dough using a 3" round cookie cutter. Repeat with the remaining dough, re-rolling scraps as necessary, to make 24 circles.
  • Place 1 tsp. pineapple filling in the center of each circle. Fold in half, press edges together and crimp with a fork. Place on the prepared baking sheet.
  • Bake the empanaditas until golden, 12-15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature, dusted with powdered sugar.

Reviews & Comments 3

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    " It was excellent "
    elgab89 ate it and said...
    Delicious! Awesome recipe - saved it! Got my 5, of course!
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    " It was excellent "
    momo_55grandma ate it and said...
    great recipe thanks high5
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  • 22566 10 years ago
    My family would love these.

    Was this review helpful? Yes Flag

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