Pineapple Empanaditas

Pineapple Empanaditas

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 59.7
  • Total Fat: 1.7 g
  • Cholesterol: 0.8 mg
  • Sodium: 89.1 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.3 g

View full nutritional breakdown of Pineapple Empanaditas calories by ingredient
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Number of Servings: 24


    1 cup whole-wheat pastry flour
    1/2 cup cornmeal
    1/4 cup granulated sugar
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt
    2 tablespoons reduced-fat cream cheese (Neufchtel), cut into small pieces
    2 tablespoons canola oil
    4 tablespoons low-fat milk
    1 1/2 cups chopped fresh pineapple
    1/3 cup pineapple or apricot preserves
    2 tablespoons plain dry breadcrumbs
    1/4 teaspoon ground cinnamon
    Confectioners’ sugar for dusting (optional)


Whisk flour, cornmeal, sugar, baking powder and salt in a large bowl. Add cream cheese and oil and blend with your fingers until crumbly. Sprinkle the mixture with milk, 1 tablespoon at a time, and stir with a fork until the dough just comes together—the mixture will still be a little crumbly. Knead a few times in the bowl, then turn out onto a lightly floured surface and knead a few more times until the dough comes together. Divide in half and shape into 2 discs. Wrap in plastic and refrigerate until chilled, 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 to 15 minutes. Mash the pineapple into smaller chunks with a potato masher or fork. Remove from the heat; stir in breadcrumbs and cinnamon.
Preheat oven to 350°F. Coat a baking sheet with cooking spray.
On a well-floured surface, roll out one disc of dough at a time into a 1/8-inch-thick circle. Cut circles of dough using a 3-inch round cookie cutter. Repeat with the remaining dough, re-rolling scraps as necessary, to make 24 circles.
Place 1 teaspoon 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 to 15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature, dusted with confectioners’ sugar, if desired.

Number of Servings: 24

Recipe submitted by SparkPeople user NESSABESSA3842.

TAGS:  Desserts |

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Member Ratings For This Recipe

  • Very Good
    Nice for a pretty easy dessert - 6/11/20

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  • Very Good
    tasty - 7/24/19

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  • Great! - 6/19/19

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  • looks goood
    - 6/5/19

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  • I've never had any luck using low fat ingredients in pastry. It loses flakiness. - 5/18/19

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