https://www.wilton.com/pineapple-empanada-cookies/WLRECIP-282.html
Wilton
Pineapple Empanada Cookies Recipe
Makes:
About 4 dozen cookies.
Skill Level:
None
Additional Information
Step 1
Preheat oven to 375°F. Line cookie sheet with parchment paper.
Step 2
On floured surface, roll one dough disk 1/4-in. thick (leave remaining dough in refrigerator until ready to use). Cut using a floured 3-in. round cutter. Arrange 1-in. apart on prepared pan. Place a teaspoon of jam in center of each dough disk. Moisten edges lightly with water; fold over to seal, pressing edges together with tines of a fork to seal. Form scraps into a disk; chill at least 30 minutes before rerolling.
Step 3
Bake 12-14 minutes or until golden brown on bottom. Combine sugar and cinnamon; sprinkle generously over warm empanadas.
Ingredients
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Pineapple Empanada Cookies is rated
out of
5 by
4.
Rated 5 out of
5
by
kittyboy5 from
I love these and you can also change the filling to other options if you are not a fan of pineapple. I could not just find Pineapple preserves so I went with Apricot Pineapple and worked perfect. Everyone I have shared them with has loved them.
Date published: 2011-12-31
Rated 5 out of
5
by
pomaikai from
Simple to make and you can use different flavors of preserves. Giving these empanadas as Christmas gifts!
Date published: 2010-12-06
Rated 5 out of
5
by
la educadora from
ESTAS EMPANADAS ESTAN RIQUISIMAS, EL RELLENO LES DA UN SABOR, DELICIOSO, Y UNA VARIANTE PODRÌA SER PREPAR UN POCO DE CREMA PASTELERA Y JUNTO CON LA PIÑA LE DARÀ OTRO SABOR, GRACIAS
Date published: 2010-12-03