Empanadas de Piña y Coco (Pineapple and Coconut Empanadas)
By Afton CyrusPublished on January 4, 2023
Time
2½ hours, plus time to make dough, if making
Yield
Makes 12 empanadas
What Kids Are Saying
"The filling was fruity, oozy, and yummy. The shell was crispy, buttery, and delicate."—Katie, recipe tester, age 5
Ingredients
4 cups (20 ounces/567 grams) ½-inch pineapple pieces1 cup packed (7 ounces/198 grams) dark brown sugar 3 tablespoons lemon juice, squeezed from 1 lemon1 tablespoon molasses 2 tablespoons water, plus extra for brushing dough4 teaspoons cornstarch ⅓ cup unsweetened flaked or shredded coconut All-purpose flour (for sprinkling on counter)12 empanada dough rounds (homemade or store-bought, see note, below)1 large egg, cracked into bowl and lightly beaten with fork1 teaspoon sugar
Before You Begin
You can substitute frozen pineapple chunks for the fresh pineapple (thaw before chopping). If using fresh, you can use pre-cut pineapple and chop it into ½-inch pieces, or ask an adult to help you peel a fresh pineapple. Kids can make their own Empanada Dough or use 12 (4½-inch) store-bought hojaldradas-style empanada dough rounds (sometimes called “puff pastry–style” empanada dough rounds). Make sure to thaw them before starting the recipe.
Instructions
- In 12-inch nonstick skillet, combine pineapple, brown sugar, lemon juice, and molasses. Use rubber spatula to stir until pineapple is coated with sugar. Bring to simmer over medium heat (small bubbles should occasionally break surface of mixture).
- Cook, stirring occasionally with rubber spatula, until almost all liquid has evaporated and spatula leaves clear trail through mixture, 25 to 30 minutes.
- Meanwhile, in small bowl, use spoon to stir water and cornstarch until well combined. When pineapple mixture is ready, add cornstarch mixture to skillet (if cornstarch mixture has separated, stir to recombine before adding). Cook, stirring often, until pineapple mixture thickens, 1 to 2 minutes. Turn off heat and slide skillet to cool burner.
- Stir in coconut. Let filling cool in skillet for 5 minutes. Use rubber spatula to scrape filling into shallow dish (ask an adult for help). Spread filling into even layer. Cover dish with plastic wrap and refrigerate until chilled, at least 30 minutes or up to 24 hours.
- When ready to assemble empanadas, adjust oven rack to middle position and heat oven to 375 degrees. Line rimmed baking sheet with parchment paper. (If you’re making your own empanada dough—click here for recipe—this is a good time to roll and cut the chilled dough!)
- Sprinkle clean counter lightly with flour. Place 6 empanada dough rounds on lightly floured counter. Use 1-tablespoon measuring spoon to scoop heaping tablespoon filling into center of each dough round.
- Shape, seal, and crimp empanadas following photos, “Step-by-Step: How to Shape Empanadas,” below. Transfer shaped empanadas to parchment-lined baking sheet. Repeat with remaining dough rounds and filling to make 6 more empanadas.
- Use pastry brush to paint tops and sides of empanadas lightly with beaten egg. Sprinkle evenly with sugar.
- Place baking sheet in oven and bake until empanadas are golden brown, 25 to 30 minutes.
- Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let empanadas cool on baking sheet for at least 15 minutes. Serve.
Time
2½ hours, plus time to make dough, if makingYield
Makes 12 empanadasWhat Kids Are Saying
"The filling was fruity, oozy, and yummy. The shell was crispy, buttery, and delicate."—Katie, recipe tester, age 5Ingredients
4 cups (20 ounces/567 grams) ½-inch pineapple pieces
1 cup packed (7 ounces/198 grams) dark brown sugar
3 tablespoons lemon juice, squeezed from 1 lemon
1 tablespoon molasses
2 tablespoons water, plus extra for brushing dough
4 teaspoons cornstarch
⅓ cup unsweetened flaked or shredded coconut
All-purpose flour (for sprinkling on counter)
12 empanada dough rounds (homemade or store-bought, see note, below)
1 large egg, cracked into bowl and lightly beaten with fork
1 teaspoon sugar
Test Kitchen Techniques
Ingredients
4 cups (20 ounces/567 grams) ½-inch pineapple pieces
1 cup packed (7 ounces/198 grams) dark brown sugar
3 tablespoons lemon juice, squeezed from 1 lemon
1 tablespoon molasses
2 tablespoons water, plus extra for brushing dough
4 teaspoons cornstarch
⅓ cup unsweetened flaked or shredded coconut
All-purpose flour (for sprinkling on counter)
12 empanada dough rounds (homemade or store-bought, see note, below)
1 large egg, cracked into bowl and lightly beaten with fork
1 teaspoon sugar
Test Kitchen Techniques
Ingredients
4 cups (20 ounces/567 grams) ½-inch pineapple pieces
1 cup packed (7 ounces/198 grams) dark brown sugar
3 tablespoons lemon juice, squeezed from 1 lemon
1 tablespoon molasses
2 tablespoons water, plus extra for brushing dough
4 teaspoons cornstarch
⅓ cup unsweetened flaked or shredded coconut
All-purpose flour (for sprinkling on counter)
12 empanada dough rounds (homemade or store-bought, see note, below)
1 large egg, cracked into bowl and lightly beaten with fork
1 teaspoon sugar
Test Kitchen Techniques
Why This Recipe Works
- Kids will delight in the fruity, caramelly flavors of these Mexican-inspired Empanadas de Piña y Coco—plus, they’re an easy on-the-go treat! As the filling cooks on the stove, the pineapple pieces release juice that eventually evaporates, causing the filling to become thick and flavorful. As the filling simmers in step 2, have kids observe how it thickens. Every 5 minutes, have them describe the consistency of the filling while they stir it—they can even take photos or videos, if they like. How has the texture changed over the simmering time? It should get thicker and thicker as the filling reduces.
Before You Begin
You can substitute frozen pineapple chunks for the fresh pineapple (thaw before chopping). If using fresh, you can use pre-cut pineapple and chop it into ½-inch pieces, or ask an adult to help you peel a fresh pineapple. Kids can make their own Empanada Dough or use 12 (4½-inch) store-bought hojaldradas-style empanada dough rounds (sometimes called “puff pastry–style” empanada dough rounds). Make sure to thaw them before starting the recipe.
Instructions
- In 12-inch nonstick skillet, combine pineapple, brown sugar, lemon juice, and molasses. Use rubber spatula to stir until pineapple is coated with sugar. Bring to simmer over medium heat (small bubbles should occasionally break surface of mixture).
- Cook, stirring occasionally with rubber spatula, until almost all liquid has evaporated and spatula leaves clear trail through mixture, 25 to 30 minutes.
- Meanwhile, in small bowl, use spoon to stir water and cornstarch until well combined. When pineapple mixture is ready, add cornstarch mixture to skillet (if cornstarch mixture has separated, stir to recombine before adding). Cook, stirring often, until pineapple mixture thickens, 1 to 2 minutes. Turn off heat and slide skillet to cool burner.
- Stir in coconut. Let filling cool in skillet for 5 minutes. Use rubber spatula to scrape filling into shallow dish (ask an adult for help). Spread filling into even layer. Cover dish with plastic wrap and refrigerate until chilled, at least 30 minutes or up to 24 hours.
- When ready to assemble empanadas, adjust oven rack to middle position and heat oven to 375 degrees. Line rimmed baking sheet with parchment paper. (If you’re making your own empanada dough—click here for recipe—this is a good time to roll and cut the chilled dough!)
- Sprinkle clean counter lightly with flour. Place 6 empanada dough rounds on lightly floured counter. Use 1-tablespoon measuring spoon to scoop heaping tablespoon filling into center of each dough round.
- Shape, seal, and crimp empanadas following photos, “Step-by-Step: How to Shape Empanadas,” below. Transfer shaped empanadas to parchment-lined baking sheet. Repeat with remaining dough rounds and filling to make 6 more empanadas.
- Use pastry brush to paint tops and sides of empanadas lightly with beaten egg. Sprinkle evenly with sugar.
- Place baking sheet in oven and bake until empanadas are golden brown, 25 to 30 minutes.
- Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let empanadas cool on baking sheet for at least 15 minutes. Serve.
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