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Empanaditas 03

Make Empanaditas 03 at home with Sugar, Fine Dry Bread Crumbs, Flour, Salt, and Unsalted Butter Slightly Softened. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3 tbsp
• 1/4 cup
• 2 cup
• 1/2 tsp
• 8 oz
• 6 oz
• 3 tbsp

Method (preview)

1. 1

   With a serrated knife, remove the top from the pineapple.

2. 2

   Cut the pineapple flesh away from the rind.

3. 3

   Chop the pineapple; there should be about 2 3/4 cups.

4. 4

   In a medium saucepan, combine the pineapple, apricot jam, sugar, and Triple Sec. Set over medium heat and bring to a simmer.

5. 5

   Cook, uncovered, stirring often, until thick, about 40 minutes.

6. 6

   Cool to room temperature, and in a food processor partially puree the pineapple mixture.

7. 7

   Some texture should remain.

8. 8

   Stir in the bread crumbs. n the work bowl of a food processor, combine the flour and salt and pulse briefly to blend.

9. 9

   Add the butter and cream cheese and process until a soft dough forms.

10. 10

    Wrap the disks of dough separately in plastic and refrigerate for at least 5 hours.

11. 11

    Position racks in the upper and lower thirds of the oven and preheat the oven to 375F. Lightly butter two large baking sheet pans.

12. 12

    Let the rounds of cream cheese pastry soften at room temperature just until flexible.

13. 13

    Making one at a time, spread a heaping teaspoon of pineapple filling across the center of each round, leaving a border.

14. 14

    Fold the round in half, then pinch the edges of the empanadita to seal and crimp it decoratively.

15. 15

    Repeat with the remaining pastry rounds and filling, transferring the completed empanaditas to the baking sheets and spacing them well apart.

16. 16

    Brush each empanadita with the egg wash and sprinkle it lightly with sugar.

17. 17

    Bake the emapanaditas, changing the position of the sheets on the racks from top to bottom and from front to back at the halfway point, until they are puffed, crisp, and golden, about 20 minutes.

18. 18

    Cool them on a rack before serving.