Pineapple Empanaditas

Pineapple Empanaditas

These miniature empanadas, tender pastry dough wrapped around pineapple filling, are just the right size for afternoon tea.

From EatingWell: January/February 2008
Yield: 2 dozen empanaditas
Active Time: 1 hour
Total Time: 1 1/4 hours

Ingredients

  1. 1 cup whole-wheat pastry flour
  2. 1/2 cup cornmeal
  3. 1/4 cup granulated sugar
  4. 1 1/2 teaspoons baking powder
  5. 1/2 teaspoon salt
  6. 2 tablespoons reduced-fat cream cheese, (Neufchâtel), cut into small pieces
  7. 2 tablespoons canola oil
  8. 4 tablespoons low-fat milk
  9. 1 1/2 cups chopped fresh pineapple
  10. 1/3 cup pineapple or apricot preserves
  11. 2 tablespoons plain dry breadcrumbs
  12. 1/4 teaspoon ground cinnamon
  13. Confectioners' sugar, for dusting (optional)

Preparation

  1. Whisk flour, cornmeal, sugar, baking powder and salt in a large bowl. Add cream cheese and oil and blend with your fingers until crumbly. Sprinkle the mixture with milk, 1 tablespoon at a time, and stir with a fork until the dough just comes together"the mixture will still be a little crumbly. Knead a few times in the bowl, then turn out onto a lightly floured surface and knead a few more times until the dough comes together. Divide in half and shape into 2 discs. Wrap in plastic and refrigerate until chilled, at least 30 minutes or up to 2 days.
  2. Combine pineapple and preserves in a small saucepan. Bring to a simmer over medium heat and cook, stirring often, until syrupy, 12 to 15 minutes. Mash the pineapple into smaller chunks with a potato masher or fork. Remove from the heat; stir in breadcrumbs and cinnamon.
  3. Preheat oven to 350°F. Coat a baking sheet with cooking spray.
  4. On a well-floured surface, roll out one disc of dough at a time into a 1/8-inch-thick circle. Cut circles of dough using a 3-inch round cookie cutter. Repeat with the remaining dough, re-rolling scraps as necessary, to make 24 circles.
  5. Place 1 teaspoon pineapple filling in the center of each circle. Fold in half, press edges together and crimp with a fork. Place on the prepared baking sheet.
  6. Bake the empanaditas until golden, 12 to 15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature, dusted with confectioners’ sugar, if desired.

Tips & Notes

Nutrition

Nutrition Per Serving: 64 calories; 2 g fat (0 g sat, 1 g mono); 1 mg cholesterol; 12 g carbohydrates; 1 g protein; 1 g fiber; 84 mg sodium; 14 mg potassium.

Nutrition Bonus:

1 Carbohydrate Serving

Exchanges: 1 carbohydrate (other), 1/2 fat