How To make Pineapple Apricot Empanaditas
FILLING:
1 lg Ripe pineapple
1/2 c Good-quality apricot
-preserves 3 tb Sugar
3 tb Triple Sec
1/4 c Fine dry bread crumbs,
(commerically prepared) PAStrY:
2 c Unbleached a-p flour
1/2 ts Salt
8 oz Unsalted butter, slightly
-softened 6 oz Cream cheese, slightly soft
GLAZE:
1 Egg, beated with 1T water
3 tb Sugar
With a serrated knife, remove the top from the pineapple. Quarter the pineapple vertically and trim away the tough core from each quarter. Cut the pineapple flesh away from the rind. Chop the pineapple; there should be about 2 3/4 cups. In a medium saucepan, combine the pineapple, apricot jam, sugar, and Triple Sec. Set over medium heat and bring to a simmer. Cook, uncovered, stirring often, until thick, about 40 minutes. Cool to room temperature, and in a food processor partially puree the pineapple mixture. Some texture should remain. Stir in the bread crumbs. (Filling can be prepared up to 2 days ahead. Cover and refrigerate.) In the work bowl of a food processor, combine the flour and salt and pulse briefly to blend. Add the butter and cream cheese and process until a soft dough forms. Turn the dough out onto a lightly floured work surface and divide it in half. Gather each half into a ball, kneading briefly if necessary until smooth, and flatten each ball into a 5-inch disk. Wrap the disks of dough separately in plastic and refrigerate for at least 5 hours. (The dough can be prepared up to 2 days ahead.) Let the discs of dough stand at room temperature until softened slightly. Dust one disc of dough with flour and on a well-floured surface roll it out to about 1/8-inch thick. Using a 3 1/2-inch circular cutter, form the dough into about 12 rounds. Lay the rounds in a single layer on a plate or cookie sheet, wrap in plastic, and return them to the refrigerator. Repeat with remaining dough. (The rounds of dough can be prepared 1 day ahead.) Position racks in the upper and lower thirds of the oven and preheat the oven to 375F. Lightly butter two large baking sheet pans. Let the rounds of cream cheese pastry soften at room temperature just until flexible. Making one at a time, spread a heaping teaspoon of pineapple filling across the center of each round, leaving a border. Fold the round in half, then pinch the edges of the empanadita to seal and crimp it decoratively. Repeat with the remaining pastry rounds and filling, transferring the completed empanaditas to the baking sheets and spacing them well apart. Brush each empanadita with the egg wash and sprinkle it lightly with sugar. Bake the emapanaditas, changing the position of the sheets on the racks from top to bottom and from front to back at the halfway point, until they are puffed, crisp, and golden, about 20 minutes. Cool them on a rack before serving. (The empanaditas can be prepared up to 1 day ahead and stored, airtight, at room temperature.)
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The Only APPLE EMPANADA Recipe You’ll Need!
Hello my beautiful fam! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! today I’m going to share with you how to make a very easy and delicious cinnamon apple empanadas, if you like apple pie you going to LOVE this dessert, it’s perfect to make for the upcoming holidays or just any other day out of the year it’s seriously so easy to make, the dough for this empanadas is very simple yet very delicious???? soft yet flaky, so much like a pie crust!!!! If you are like me an enjoy that part of the pie than you going to really enjoy this empanada, it’s not sweet since the sweetener is going to come from our apple filling if you want your dough to be sweet you can always add more sugar to it, just keep in mind it might change the consistency of your dough ☺️ keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe buttons so you can be part of our family!!!!!!
Also try my grandmas empanadas ????????
Pumpkin empanadas ????????
What can go wrong???
-adding a lot more sugar can cause your dough to break while rolling don’t add more than 2 tbsp or don’t add any at all ????
‼️‼️Tip!!! Keep unused dough in refrigerator.
Enjoy while warm and drizzle some apple syrup.... seriously delicious
Empanada dough can be used for any filling ????
Ingredients: I was able to make 12 empanadas, you can get more of you make them smaller ☺️????
3 cups all purpose flour plus extra for dusting
2 sticks of salted butter
1 can media crema or 1 cup of liquid
Trubinado cane sugar
3 Granny Smith
3 Fuji or any sweet apples of your choice
1/4 tsp lemon zest and tsp of juice
1/2 cup plus 1 1/2 tbsp white sugar
1/4 cup brown sugar
1 tsp ground cinnamon
Pinch salt
1 serving of love ????
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How to make Sweet Empanadas (Small Pies) Recipe
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Ingredients:
3 cups flour
1/2 cup sugar
pinch of salt
1 tspn baking powder
3/4 cup vegetable shortening
1/4 cup butter
2 eggs
8-10 tablespoons of Icy Cold Water
Marmalade (about 1/2 cup)
To garnish: (optional)
2 Tablespoons sugar
1 teaspoon cinnamon
With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
Ingredients:
puff pastry - 500 g (17.64 oz)
melted butter - 30 g (1 oz)
boiled potatoes - 2 pieces
canned red beans - 50 g (1.76 oz)
canned corn - 50 g (1.76 oz)
sour cream - 40 g (1.4 oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
olive oil - 20 ml (0.7 fl oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 4 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
puff pastry - 500 g (17.64 oz)
butter - 30 g (1 oz)
boiled potatoes - 2 pieces
red bell pepper - 1 piece
canned corn - 50 g (1.76 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 6 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
for the sauce:
onion - 1 piece
garlic - 2 cloves
parsley - 10 g (0.35 oz)
butter - 30 g (1 oz)
oil - 20 ml (0.7 fl oz)
whipping cream - 400 ml (13.5 fl oz)
white wine - 100 ml (3.4 fl oz)
salt - 8 g (0.29 oz)
black pepper - 5 g (0.18 oz)
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with just 1 egg !the famous dessert that drives the world crazy! With no oven! ready in 5 minutes !
with just 1 egg !the famous dessert that drives the world crazy! With no oven! ready in 5 minutes !
Ingredients:
7 pineapple slices in syrup
1 and 1/2 tbsp of butter (20g)
1 tbsp of sugar (15g)
1 egg
1/4 cup of sugar (50g)
a pinch of salt
1 tsp of liquid vanilla
1/4 cup of vegetable oil (50ml)
1/2 cup of milk (100ml)
1 and 1/4 cup of all purpose flour (150g)
8 g of baking powder
some candied cherries (optional)
enjoy it !
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How to make pineapple empanadas (Empanadas de Piña)!!
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