Pineapple Empanadas

Pineapple empanadas

Empanada dough: 2 cups wheat flour 1 teaspoon baking powder 1/3 cup refined sugar 1 pinch ground cinnamon g butter.

Sweet empanadas are a quintessential Latin pastry component. This recipe with pineapple and strawberries has a wonderful creamy filling.

Dough · 1 kg of wheat flour · 5 g of salt · g of shortening cut into small cubes · ml of light beer.

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Ingredients · 2 cups of flour · 2 1/2 teaspoons of baking powder · 1 pinch of salt · grams of butter · 1/2 cup of sweet cream for whipping · 1.

Pineapple Empanadas – Cook and Enjoy

Pineapple Empanadas Recipe · grams of Wheat flour · ½ teaspoon of Salt · 1 teaspoon of Baking Powder · grams of.

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Pineapple empanadas

Preparation The pineapple is peeled and the heart is discarded, which is very fibrous and does not have as much flavor. The pulp is cut into pieces and ground in the blender until it is coarse so that it is not ground too much so that it remains with texture. It is emptied into an uncovered pot and boiled to lose its moisture.

Let it boil until the pulp of the fruit has dried and is seen without liquid. Do not sweeten too much. Let it cool. To make the dough, put the flour in a bowl and add the cold butter in squares and the cold cheese in pieces. Mix by hand or with a mixer to break up the ingredients and leave all the paste integrated. Comes together in a ball. The dough is divided into 30 balls to make miniature empanadas of approximately 5 cm.

If the dough feels soft and sticky, refrigerate it for 20 minutes to be able to handle it better. They are filled with pineapple and folded to close them with a brisket or a fork. These empanadas are white not golden. Video Watch video Depending on the size of the pineapple, you can make the dough 2 or 3 times to use all the fruit. If American weight gms butter is used then remove 2 Tablespoons from the bar to make it 90 gms.