These miniature empanadas, tender pastry dough wrapped around pineapple filling, are just the right size for afternoon tea.Yield: 2 dozen empanaditas
Active Time: 60
Total Time: 75
- 1 cup whole-wheat pastry flour
- 1/2 cup cornmeal
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons reduced-fat cream cheese, (Neufchâtel), cut into small pieces
- 2 tablespoons canola oil
- 4 tablespoons low-fat milk
- 1 1/2 cups chopped fresh pineapple
- 1/3 cup pineapple or apricot preserves
- 2 tablespoons plain dry breadcrumbs
- 1/4 teaspoon ground cinnamon
- Confectioners' sugar, for dusting (optional)
- 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.
- 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.
- Preheat oven to 350°F. Coat a baking sheet with cooking spray.
- 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.
- 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.
- 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
- Make Ahead Tip: Refrigerate the dough (Step 1) and filling (Step 2) separately for up to 2 days. Prepare through Step 4 and freeze in a single layer for up to 3 months. Bake frozen empanaditas at 350Â°F until golden, 12 to 15 minutes. | Equipment: 3-inch round cookie cutter.
- Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
Nutrition Per Serving
|fat||2 g (0 g sat, 1 g mono)|
Carbohydrate Serving 1
Exchanges 1 carbohydrate (other), 1/2 fat
From EatingWell January/February 2008