Pineapple and Chocolate Empanadas

This is a delightful dessert that can be made with traditional empanada dough or pastry crust.

Photo of Pineapple and Chocolate Empanadas


2 tablespoons butter or margarine
1/4 cup packed brown sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1/2 tablet albuelita chocolate, chopped
1-3/4 cups DOLE® Chef-Ready Cuts Pineapple Cubes, partially thawed
Pastry for 9-inch double-crust pie
1 whole egg, beaten


  1. Preheat oven to 400 F. 
  2. Melt butter,  in medium skillet.  Stir in brown sugar, nutmeg, cayenne, chocolate and stir until chocolate is melted.  Stir in pineapple until blended,cool.
  3. Roll out pastry and make 8 (5-1/2 inch) circles.  Spoon on 2 1/2 tablespoons 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.
  4. Place on baking sheet and bake 15 minutes or until lightly browned.  Cool and serve.

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