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.
Recipe by Kitchen Meets Girl at