Empanadas de Piña – Pineapple Empanadas
Sweet, buttery, and filled with a spiced homemade pineapple jam, these Pineapple Empanadas (Empanadas de Piña) are proof that fruit-filled pastries don’t have to mean apples or cherries. The flaky, slightly sweet dough wrapped around that warm, cinnamon-spiced pineapple filling is a combination you’ll want to make again and again.
Pineapple is one of my favorite fruits. I know it is a polarizing opinion, but I seriously love it! My mom used to make Homemade Pineapple Juice for us growing up in Ecuador, so it has become nostalgic for me. Ecuadorian style pineapple jam or preserves is one of the things I always bring back with me when I go to visit, or I make it at home if I am out of my supply. Empanadas are also a nostalgic food for me, so I decided to combine the two in these pineapple empanadas!
If you’ve never made empanadas, check out my guide to empanadas before you start.
What Are Pineapple Empanadas?
Pineapple empanadas, or empanadas de piña, are baked sweet hand pies or turnovers made with a rich, buttery dough wrapped around a spiced homemade pineapple jam. Once filled and sealed, the empanadas are brushed with egg wash and baked until golden, giving you a flaky, slightly sweet pastry with a warm, jammy center in every bite.
Why You’ll Love These Pineapple Empanadas
- The filling is made completely from scratch. Simmering fresh pineapple with warm spices creates a deeply flavorful jam that’s worth the extra time, though store-bought pineapple preserves work in a pinch.
- The dough bakes up wonderfully flaky. Very cold butter worked into the dough creates those signature buttery, tender layers in every empanada.
- They’re a fantastic make-ahead dessert. Both the filling and the dough can be made in advance, so assembly day comes together quickly.
- The flavor is warm and a little unexpected. Cinnamon, cloves, and a touch of lime give this pineapple filling a depth that goes well beyond a typical fruit filling.
- They’re perfectly portioned for sharing. These make a great addition to a dessert table or an easy grab-and-go treat for a crowd.
Ingredient Notes
- Whole pineapple: The base of the filling. Save the peel and core to make Spiced Pineapple Chicha, a traditional Ecuadorian drink, instead of throwing them away.
- Water: Helps dissolve the sugar and gets the cooking process started for the pineapple jam.
- Sugar: Sweetens the filling, regular sugar, brown sugar, panela or piloncillo all work well here.
- Cinnamon stick: Adds warmth to the filling as it simmers, feel free to add an extra stick if you love a stronger cinnamon flavor.
- Whole cloves: Add depth and warmth, a little goes a long way, so stick close to the amount listed.
- Lime juice: Brightens the filling and balances out the sweetness of the pineapple and sugar.
- All-purpose flour: Forms the base of the sweet empanada dough.
- Granulated sugar (for the dough): Adds a subtle sweetness to the pastry itself.
- Salt: Balances the sweetness in the dough.
- Very cold unsalted butter: The key to a flaky dough, keeping it cold prevents the dough from becoming tough or greasy.
- Eggs (for the dough): Help bind the dough together and add richness.
- Cold water: Bring the dough together, add it gradually since you may not need the full amount.
- Egg (for egg wash): Whisked and brushed over the empanadas before baking for that classic golden finish.
Variations & Substitutions
- Use store-bought pineapple preserves. If you’re short on time, store-bought preserves work well in place of the homemade jam, though the flavor will be a bit less complex.
- Make it dairy-free. Substitute a plant-based butter or shortening for the dough; the texture should stay close to the original, though it may be slightly less flaky.
- Make it gluten-free. Use a 1:1 gluten-free all-purpose flour blend in the dough; keep in mind the texture may be a touch more delicate.
- Adjust the sweetness. Reduce the sugar in the filling slightly if you prefer a more tart empanada, especially if your pineapple is already very ripe and sweet.
Tips for Success
- Keep your butter very cold while making the dough. Cold butter is what creates the flaky layers in the finished empanadas, so work quickly and pop the dough in the fridge if it starts to feel too soft.
- Let the pineapple jam cool completely before filling the empanadas. Warm filling can make the dough difficult to seal and more likely to leak during baking.
- Don’t overfill the empanadas. About a tablespoon of filling per empanada is enough; overstuffing makes it much harder to seal the edges properly.
- Chill the assembled empanadas before baking. Refrigerating them for at least 30 minutes helps the dough hold its shape and seals more securely, reducing the risk of filling leaking out in the oven.
Serving Suggestions
These empanadas de piña are delicious on their own, warm or at room temperature, but a scoop of something cold and creamy on the side makes them feel extra special. My Easy Cinnamon Ice Cream would add a sweet contrast. You can also try my Coconut Rum Ice Cream for that classic pineapple and coconut pairing.
If you’re setting out a dessert table, these pineapple empanadas also look beautiful alongside my Apple Empanadas for a nice variety of fruit-filled options, and a simple cup of coffee or tea is a great pairing, too.
Storage Suggestions
Store baked, cooled empanadas in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
To freeze baked empanadas, let them cool completely, freeze in a single layer until solid, then transfer to a freezer-safe bag or container for up to 3 months.
Frequently Asked Questions
Can I use canned or frozen pineapple instead of fresh?
Fresh pineapple gives the best flavor and texture for the jam, but canned pineapple in its own juice can work in a pinch, just be sure to drain it well first. Frozen pineapple can also work, though you may need to simmer the filling a bit longer to cook off the extra moisture.
Can I make the pineapple filling ahead of time?
Yes, the pineapple jam or dulce de piña can be made several days in advance and stored in an airtight container in the refrigerator until you’re ready to assemble the empanadas. This is a great way to break up the process and make assembly day much quicker.
Why did my empanadas leak while baking?
This usually happens when the empanadas are overfilled or not sealed tightly enough along the edges. Stick to about a tablespoon of filling per empanada, press the edges firmly, and chill the assembled empanadas before baking to help them hold their shape.
Empanadas de Piña (Pineapple Empanadas)
Ingredients
For the pineapple jam/preserves or dulce de piña filling (you can also use store bought pineapple preserves): :
- 1 whole pineapple, washed
- 1 cinnamon stick
- 2-3 whole cloves
- Juice of 1 lime
- ½ cup brown sugar (light or dark) or grated panela/piloncillo 110 grams
For the sweet empanada dough:
- 3 cups all-purpose flour 360 grams
- ¼ cup granulated sugar 50 grams
- 1/8 teaspoon salt
- 1 cup unsalted butter, cold and cut into pieces 2 sticks or 227 grams
- 2 large eggs
- 1-3 Tablespoons of cold water add more if needed
For the egg wash:
- 1 large egg
- 1 teaspoon water
Instructions
For the pineapple jam preserves or dulce de piña filling:
- Peel and core the pineapple, discard the core and peel (or use it to make this spiced pineapple chicha drink). Cut the pineapple into chunks.
- For this recipe we want a smoother but still textured style jam filling. Place the pineapple chunks in a blender or food processor and gently pulse it until you have a coarse mix, do not overblend.
- In a medium sized saucepan, add the crushed pineapple, the lime juice, the cinnamon stick, and cloves. Then bring everything to a boil.
- Add the brown sugar (or panela/piloncillo) and reduce the heat to medium low. Continue cooking until the liquid reduces and the preserves thicken, about 25-30 minutes. Stir occasionally to avoid burning.
- Remove from the heat and let the filling cool down completely before using it to fill the sweet empanadas.
- You might have more filling than you need for this recipe. You can also use it as a filling for mini-pineapple tarts or serve it with pancakes, crepes, or as a topping for toast.
For the sweet empanada dough:
- In the bowl of a food processor, add the flour, sugar, and salt and pulse a few times to combine.
- Add the butter and pulse until small crumbles form. The mixture will look like parmesan cheese at first, but keep pulsing until the crumbles are more like small pebbles.
- Add the eggs and continue to pulse until the dough forms a ball and starts to stick to the sides of the bowl.
- Slowly add in the cold water, 1 Tablespoon at a time, until the dough is soft and pliable.
- Turn the dough out onto a lightly floured surface and knead just until the dough is soft and smooth, forming a ball.
- Divide the dough into 2 disks, making each one about 1 inch thick. Wrap each of the disks individually in plastic wrap and pop them in the fridge for at least 30 minutes. This will allow the dough to firm up and be easier to roll out.
- To make the empanada discs or rounds, you can either roll out the dough on a flour dusted surface into a thin layer (about ½ inch thick) and cut out round disc shapes for empanadas (use a 4 inch round cookie cutter or a small plate).
- The empanada discs can be used immediately or stored in the refrigerator or freezer to use later.
- Another method that I like to use is to divide the dough into several small balls, about 1 oz to 1.5 oz (30-40 grams) in weight.
- Then use a tortilla press or a rolling pin to roll them out, they don’t need to be perfectly round.
To assemble and bake the pineapple empanadas:
- Fill each empanada disc or rolled out piece of dough with about 1 Tablespoon of the pineapple filling, fold it in half, flattening the filling slightly, and gently press the seam together to seal the edges. You don’t want to overfill them too much, or the filling could spill out during the baking process.
- If you rolled out the balls of dough, you might have extra dough when you fold them over, use a round cookie cutter mold or a bowl to cut off a little of the excess dough.
- To seal the empanadas, you can press the edges with your fingers and make a small repulgue or crimp the edges gently. You can also press the edges of a fork into the sealed edges of the dough to reinforce the seal for extra protection against leaking.
- Place the empanadas on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
- When you’re ready to bake, position the rack to the middle of your oven and preheat to 375°F (190°C).
- Meanwhile, in a small bowl, whisk an egg with 1 tsp of water to make the eggwash.
- Brush the empanadas with the eggwash right before baking. You can also sprinkle some sugar on top to decorate them.
- Bake the sweet empanadas for 16-20 minutes or until golden on top.
- These empanadas can be served warm or at room temperature.
More Sweet Empanadas to Try
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