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Pineapple Empanadas

Maggie Unzueta
Prep Time 1 hr
Cook Time 45 mins
Course Dessert
Cuisine latin, Mexican, spanish
Servings 24 empanadas



  • cups water
  • 1 piece star of anise *I omitted this.
  • 1 1-2 inch cinnamon stick
  • cups all purpose flour
  • ½ cup white sugar
  • tsps baking powder
  • ½ tsp salt
  • 1 cup shortening


  • 1 fresh pineapple
  • 1 cup sugar
  • ¼ tsp ground cinnamon
  • ½ tsp vanilla extract
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Egg Wash

  • 1 egg
  • 1 tbsp water


  • ½ cup sugar
  • ½ tsp ground cinnamon



  • Add anise and cinnamon stick to a small pot with the water and bring to a boil.
  • After boiling for about three minutes, remove from the heat and set aside to cool.
  • Mix all dry ingredients together in a large bowl.
  • Heat shortening in the microwave until just starting to melt (15 seconds at a time). Mix in shortening with the dry ingredients and fully combine.
  • Strain the cinnamon and anise from the pot of water. Mix ½ cup of the spice water into the dry ingredients.
  • Continue mixing until a lumpy dough forms. Add a bit more water until the dough is firm and slightly sticky.
  • Cover the dough loosely and let sit for 30 minutes.


  • Chop a fresh pineapple into small pieces.
  • Add pineapple, sugar, cinnamon, and vanilla to a sock pot and bring to the boil while stirring occasionally.
  • Once boiling, reduce to a simmer and continue to cook while occasionally stirring for 15 minutes. If needed, break up larger pieces of pineapple.
  • Combine water and cornstarch in a small cup. Add to the pineapple mixture.
  • Continue to cook until the filling starts to take shape and thicken.
  • Remove from heat and allow to cool.

Empanada Assembly

  • Preheat oven to 350°
  • Prepare your dough working station by generously sprinkling with flour.
  • Form the dough into 24-28 golf ball-sized balls.
  • Flatten the balls into circles roughly four inches in diameter using a rolling pin or your lower palm.
  • Add 1-1½ tablespoons of the filling to the center of each circle.
  • Fold over the edges of the bowl and seal the edges with your fingertips or a fork.
  • Place the empanadas on a lined baking sheet and brush egg wash onto each one.
  • Sprinkle about half of the cinnamon sugar topping over the empanadas.
  • Bake until golden brown, typically about 20 minutes.
  • While still warm, sprinkle the rest of the cinnamon sugar mixture onto the empanadas and enjoy!
Keyword dessert, dessert recipe, empanada, latin dessert, pineapple, pineapple empanada