Pineapple Turnovers
Empanadas de PiñaMakes about 16 turnoversWhile living in Phoenix, Arizona, some years ago, we frequently drove to Nogales, Mexico just steps across the border. I always went to a certain bakery for their excellent pineapple empanadas similar to these. The filling must be very thick or it will ooze out of the pastry during baking.
Ingrediënten
Makes about 16 turnovers
- Sweet Pastry Dough for Turnovers
- 1 8-ounce can crushed pineapple, drained of excess juice
- 1 tablespoon plus ½ teaspoon cornstarch
- ½ teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
- 3 tablespoons sugar
Instructies
- Prepare the dough.
- Cover and refrigerate while making the filling.
- In a medium saucepan, mix the pineapple, cornstarch, cinnamon, and sugar.
- Bring to a boil over medium heat, and cook stirring until the mixture is thick and clear, 4 to 5 minutes.
- Transfer to a bowl and cool completely.
- When the filling is cool, preheat the oven to 400°.
- Place half of the reserved dough on a lightly floured work surface and roll out 1⁄4-inch thick.
- Cut into 4-inch circles with a biscuit cutter or rim of a glass.
- Gather the scraps and re-roll.
- You should have 8 dough circles.
- Put about 1 tablespoon filling in the center of each circle and fold in half.
- Moisten the edges with water and crimp the edges with a fork or fingers to seal.
- Place on 2 ungreased baking sheets.
- Brush the tops with beaten egg white and bake until golden brown, about 15 minutes.
- Remove empanadas and transfer to a rack to cool.
- Repeat rolling, filling, and baking remaining half of the dough.
--------------------------------------------------------------------------------------------------
