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Pineapple Empanadas

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Description Edit

Yield: About 2 Dozen

Ingredients Edit

Directions Edit

  1. Cream butter and cream cheese together until light.
  2. Fold in flour with spatula.
  3. Knead on a lightly floured surface until the dough is soft, not sticky.
  4. Refrigerate dough for 3 hours.
  5. Line cookie sheets with parchment paper.
  6. Roll dough to ⅛" thickness.
  7. Cut out 2" circles.
  8. Put ½ tsp preserves in center.
  9. Moisten edge of circle with a wet finger.
  10. Fold circle in half and seal edge.
  11. Let set 15 minutes while oven is preheating to 350 °F.
  12. Bake 15 to 20 minutes.
  13. Dust with powdered sugar.

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