Cajeta Pineapple Empanadas

Total Time:
55 min
Prep:
25 min
Cook:
30 min

Yield:
8 servings
Level:
Easy

Ingredients
  • All-purpose flour, for dusting
  • 2 sheets frozen puff pastry (one 17-ounce package), thawed
  • 1 large egg
  • 1/4 cup finely grated Monterey jack cheese
  • 1/4 cup diced pineapple
  • 1 tablespoon demerara sugar
Directions
  • 1 heaping tablespoon cajeta (Mexican caramel sauce) or dulce de leche, at room temperature

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Working with 1 sheet of puff pastry at a time, unfold on a lightly floured surface and cut out four 4-inch circles.

  • Beat the egg with 1 tablespoon water in a small bowl. Place 1/2 teaspoon cajeta in the center of each circle. Top each with some grated cheese and a few pieces of pineapple. Brush the edge of each circle with the egg wash and fold in half to form a half-moon. Crimp the edges with fork.

  • Transfer the empanadas to the prepared baking sheet, brush with the remaining egg wash and sprinkle with the demerara sugar. Bake until golden brown, about 30 minutes.


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