Caramel Pineapple Empanadas

So, we’re full swing into t-ball practice (um, no pun intended).

The Tall Boy is coaching Doodle’s team, and semi-stressing out over it.  Seriously, my husband is sort of a fly-by-the-seat-of-your-pants and “don’t stress out over anything” kind of guy…but coaching t-ball for a group of four-to-six year-olds has him up late at night designing practice drills and working out “game plans.”

Yeah, in my mind, a “game plan” for this age-group basically means making sure no one cries, and that everyone gets a chance to play, with no serious injuries.  Oh, and it also means an opportunity for me to pawn off my baked goodies to the kiddos as a post-game treat.  But whatever, to each their own.

So the other night we were heading to practice, and when I turned around to talk to Doodle, I realized he still had a bit of residual strawberry juice left on his chin from our pre-practice snack.  Now, this is a kid who has never before cared a bit about food on his face–but the moment I pointed it out, he implored me to “hurry up and get it off so the other kids don’t see it.”

Um, what?

When did he start caring about what other kids think?

And what does this mean for me?  Am I now relagated to a position of glorified chauffeur–one who’s required to wear a hat and sunglasses so my kid’s friend’s don’t see him with his mother?

‘Cause I don’t think that’s gonna happen (I don’t wear hats).  Nope, I’m gonna be the mom who is still smoothing his hair and wiping his face at his high school graduation.

The good thing is, right now he still lets me do it.  Especially after he eats these super easy, gooey baked empanadas. He liked them so much that we made them two nights in a row.  These little pocket desserts come together in a flash, are super yummy, aaaaaaaaaaaand, since they are bite-sized, contain virtually no calories.

Caramel Pineapple Empanadas
adapted from Mexican Made Easy
  • 1 sheet frozen puff pastry, thawed
  • caramel sauce
  • ½ cup cubed fresh pineapple
  • 1 egg, beaten with ½ tablespoon water
  • 1 tablespoon sugar in the raw
  1. Using a floured rolling pin, roll pastry out to a ¼-inch thickness. Using a 3-inch round cutter, cut out 9 circles. Spoon a teaspoon of caramel sauce in the center of each round.
  2. Top each round with a few pieces of pineapple. Brush the edge of each circle with egg wash and fold each round into a half-moon. Crimp the edges with a fork.
  3. Transfer the empanadas to a baking sheet lined with parchment or a silpat, and brush them with the remaining egg wash. Sprinkle the empandas with sugar and bake at 350 for approximately 25 to 30 minutes. Serve warm.


I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, and Weekend Potluck!


  1. Shirley

    Wow, when I saw this picture and saw the word easy I thought —- NOT. These can’t be easy – they look waaaaay too good. But puff pastry probably does make these fairly easy. AND they have to be good for you with the fresh pineapple. I’m thinking YUM.

  2. Hayley

    OMG, these look seriously dangerous. I would probably eat all of them still piping hot and leaking scalding sugar juice down my chin before my family even had a chance to ask, “what is that intoxicatingly delicious smell?” Seriously.
    And I’m sure Doodle just wanted that residual juice gone so the other kids don’t get jealous that you’re his super-awesome mom and so you don’t start giving them all Doodle’s empanadas 🙂
    Hayley recently posted..Funfetti Rainbow BarsMy Profile

  3. Tara @ CrockPotLadies

    Oooh that sounds good. My daughter (18) who can’t cook too much makes emapanadas for us but the regular meat ones. These would be a nice addition for dessert!
    Tara @ CrockPotLadies recently posted..Crock-Pot Salsa Chicken #2My Profile


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Interestingly enough, I didn’t grow up with an interest in cooking.  In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.

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