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.)
How To make Pineapple Apricot Empanaditas's Videos
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
Empanadas Dulces Receta
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Uno de mis postres favorites son las empanadas y el dia de hoy me gustaria compartir con todos ustedes esta receta. Espero les guste!
Hace 12 empanadas grandes o 24 empanadas pequenas Ingredientes:
3 tazas de harina
1/2 taza azucar
1 cucharadita de polvo para hornear
una pizca de sal
3/4 taza de manteca vegetal
1/4 taza mantequilla (fria)
2 huevos
8 a 10 cucharadas de agua fria.
Mermelada (1/2 taza)
Para espolvorear (opcional)
2 cucharadas de azucar
1 cucharadita de canela
Sweet empanadas
#sweetempanadas #jamfilledempanadas #simpleempanadas #fastandeasyempanadas #empanadadoughrecipe #butterempanadadough #thebestempanadasever #supersimpleempanadas
Fill these empanadas with any type of pie filling, preserves, cream cheese mixture, jam or even something savory.
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Gordon Ramsay shows us how to make crispy filo cakes the easy way! Coated in herbs, butter and filled with cheese, these are sure to be a family favorite treat! Get more dinner inspiration on Gordon Ramsay's Ultimate Home Cooking, FREE on Dabl Network TV! Visit for where to watch! #Dabl #GordonRamsay
Baked Fruit Turnovers | Pillsbury Recipe
If you like a good homemade pie, you are sure to love this Bake Fruit Turnovers recipe made with Pillsbury Pie Crust. The sky is the limit when it comes to this easy dessert recipe. Grab your favorite canned pie filling to for an easy to make peach, cherry or apple turnover the whole family will love.
Try this easy Fruit Turnover recipe today!
Apricot Empanadas Recipe | Dessert Empanadas Recipe | Cooking Up Love
Our Apricot Empanadas Recipe makes delicious baked dessert empanadas filled with apricot preserves. These little hand pies are very easy empanadas to make! The apricot filling is perfectly sweet, and wrapped up in the best buttery pastry crust... they're so good you'll find an excuse to make them every day!
Apricot Empanadas Recipe Ingredients
2 cups apricot preserves
1 cup or 16 tablespoons butter, softened
1 8 oz package of cream cheese, softened
2 - 2 1/2 cups all purpose flour
Apricot Empanadas Recipe Directions
Begin by preheating the oven to 375 degrees. Cream together the butter and cream cheese using a mixer on medium speed, until they are smooth, light and fluffy. Then measure out 2 cups of flour and fold into the mixture. Add more flour if the dough is too sticky. I added 1/4 cup more flour here.
Gather the dough into a ball, and press together for a few turns, just to bring the dough all together into a smooth ball.
Break off about a tablespoon and a half of dough to make a 1 inch ball. Place into a tortilla press. I'm using parchment paper to make the dough easier to peel off, you can also use a plastic bag to prevent the dough from sticking to the tortilla press. Close the tortilla press and press down to gently spread the empanada dough into a circle. Open up the parchment and peel off the dough.
For the filling, I'm using a thick apricot jam. You can also use orange marmalade, pineapple or raspberry preserves. Fill each circle with a generous tablespoon of apricot preserves.
Fold over the dough and press the edges to seal. Roll over the edges and crimp to make a seal. You can also use a fork to seal, like when making a double crust pie. You can also place the empanadas on the baking sheet and to press and roll the seal. Patch any small holes with a piece of empanada dough to prevent the preserves from bubbling out!
Place the sealed empanadas on parchment lined baking sheet, about an inch apart, and bake for 12 - 15 minutes until they're lightly golden.
Cool on a wire rack. The preserves will be molten hot, so let them cool for 15 - 30 minutes so they are safe to eat. These sweet empanadas will keep covered at room temperature for several days, but they probably won't last that long :)
Thank you so much for watching and I’ll see you in the next video!
xoxo Annie ♥
Empanadas Recipe 00:00
Empanada Dough 00:30
How To Make Empanadas 01:44
Folding Empanadas 02:15
Baked Empanadas 03:25
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#ApricotEmpanadasRecipe #DessertEmpanadasRecipe #SweetEmpandas