Pineapple and Chocolate Empanadas
This is a delightful dessert that can be made with traditional empanada dough or pastry crust.
Ingredients
2 tablespoons butter or margarine
¼ cup packed brown sugar
¼ teaspoon ground nutmeg
¼ teaspoon cayenne pepper
½ tablet albuelita chocolate chopped
1-¾ cups DOLE Chef-Ready Cuts Pineapple Cubes partially thawed
Pastry for 9-inch double-crust pie
1 whole egg beaten
1 Tablespoon water
Directions
- Preheat oven to 400 F.
- Melt butter, in medium skillet. Stir in brown sugar, nutmeg, cayenne, chocolate and stir until chocolate is melted. Stir in pineapple until blended,cool.
- Roll out pastry and make 8 (5-1/2 inch) circles. Spoon on 2 1/2 tablespoons of pineapple mixture onto center of pastry. Brush edges with water and fold over to make half moon-moon shape. Use a fork to seal edges.
- Beat egg with 1 tablespoon water. Brush each Empanada with egg wash.
- Place on baking sheet and bake 15 minutes or until lightly browned. Cool and serve.