Recipe courtesy of Marcela Valladolid
From:
Food Network Magazine
Cajeta Pineapple Empanadas
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- Level: Easy
- Total: 55 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 373
- Total Fat
- 25 g
- Saturated Fat
- 7 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 28 mg
- Sodium
- 187 mg
- Level: Easy
- Total: 55 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 373
- Total Fat
- 25 g
- Saturated Fat
- 7 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 28 mg
- Sodium
- 187 mg
Ingredients
Directions
- 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.
