Cajeta Pineapple Empanadas
- Level: Easy
- Total: 55 min
- Active: 25 min
- Yield: 8 servings
Ingredients
All-purpose flour, for dusting
2 sheets frozen puff pastry (one 17-ounce package), thawed
1 large egg
1 heaping tablespoon cajeta (Mexican caramel sauce) or dulce de leche, at room temperature
1/4 cup finely grated Monterey jack cheese
1/4 cup diced pineapple
1 tablespoon demerara sugar
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.
