Tropical Pineapple and Cream Cheese Empanadas

Tropical Pineapple and Cream Cheese Empanadas

Photo of Tropical Pineapple and Cream Cheese Empanadas


1/4 cup sugar
1 tablespoons cornstarch
2 can (8 oz. each) DOLE® Crushed Pineapple, drained
1 tablespoon butter or margarine
1 tablespoon lemon juice
3 ounces cream cheese, softened
1 pkg. (15 oz.) refrigerated pie crust(s)
1 beaten egg(s)


  1. Stir together sugar and cornstarch in medium saucepan.  Add pineapple, butter and lemon juice.  Cook, stirring, until thickened and clear.  Cool.
  2. Stir cream cheese into pineapple mixture.
  3. Roll out 1 pie crust on lightly-floured surface to 12 inches in diameter.  Cut out 4-inch rounds.  Re-roll scraps of dough.  Stack and cover pastry rounds as made.  Repeat with remaining crust.
  4. Working with 4 pastry rounds at a time, lightly brush beaten egg on outer edges of pastry.  Spoon 1 heaping tablespoon pineapple mixture on one half of each round.  Fold pastry over; press with fingers, carefully sealing in filling.  Press edges with fork.  Repeat with remaining pastry rounds and filling.
  5. Cut 2 to 3 slits on top of each empanada.  Lightly brush tops with egg.  Place empanadas on baking sheets lightly sprayed with nonstick cooking spray. 
  6. Bake at 400ºF., 15 to 18 minutes, or until golden brown.  Serve with Tropical Fruit Lime Salsa.
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