Grandma Easy Pineapple Empanadas

Ouadie Rhabbouron

 Pineapple Empanadas with 3-2-1 Dough (So Easy, So Delicious)

Recipe Card

Ingredients

For the 3-2-1 Dough (The Legend):

  • 3 cups all-purpose flour

  • 2 sticks (1 cup) unsalted butter, softened to room temperature

  • 1 cup evaporated milk

  • Optional: ½ teaspoon salt, 1–2 teaspoons sugar (to enhance dough)

For the Pineapple Filling:

  • 1 fresh pineapple (or about 4 cups fresh diced pineapple)

  • ¾ cup sugar (adjust to taste)

  • ¼ cup water

  • 1 teaspoon vanilla extract

  • Pinch of salt

  • 1 tablespoon cornstarch (mixed with 2 tablespoons water)

For Assembly & Baking:

  • 1 egg (beaten, for egg wash)

  • 1 tablespoon water (mixed with egg)

  • Optional: coarse sugar or regular sugar for topping

Instructions

Make the 3-2-1 Dough:

  1. Mix the dough – In a large bowl, combine flour, softened butter (cut into small pieces), and evaporated milk. Using clean hands, mix gently until a soft dough forms. The dough should be crumbly at first, then come together. Don't overmix.

  2. Chill – Wrap the dough and refrigerate for at least 30 minutes (can chill up to 1 hour). This keeps the butter cold so the empanadas stay flaky.

Make the Pineapple Filling:

  1. Prep the pineapple – If using fresh pineapple, peel, remove the core, and cut into small pieces (about ½-inch dice).

  2. Cook the filling – In a saucepan, combine pineapple, sugar, and water. Bring to medium heat. Stir occasionally until sugar dissolves.

  3. Simmer – Let simmer for 10–15 minutes, stirring gently, until the liquid reduces by about half. Add vanilla extract and a pinch of salt.

  4. Thicken – Mix cornstarch with 2 tablespoons water until smooth. Pour into the simmering pineapple mixture while stirring constantly for 2–3 minutes until thickened. The filling should be thick and jam-like, not watery.

  5. Cool completely – Spread on a plate or bowl and refrigerate until completely cool (about 5–10 minutes, or speed this up with ice underneath the bowl).

Assemble the Empanadas:

  1. Roll the dough – On a floured surface, roll out half of the chilled dough to about ¼ inch thick. Cut circles using a 3.5-inch round cutter.

  2. Fill – Place about 1 tablespoon of cooled pineapple filling on one half of each circle, leaving a border. Don't overfill or it will leak.

  3. Seal – Wet the border with water using your finger, then fold the dough in half to create a half-moon. Press the edges firmly with a fork to seal beautifully.

  4. Freeze – Place finished empanadas on a parchment-lined baking sheet and freeze for 10–15 minutes while you repeat with the remaining dough.

Bake:

  1. Preheat – Preheat oven to 350°F (175°C).

  2. Egg wash – Beat 1 egg with 1 tablespoon water. Brush over the top of each empanada. Sprinkle with coarse sugar if desired.

  3. Bake – Bake for 25–30 minutes until golden brown on top.

  4. Cool – Let cool for 5 minutes before serving. They're best enjoyed warm!

⏱️ Total Time: About 1.5 hours (includes chilling and cooling)

Pro Tip: The 3-2-1 dough is forgiving and versatile. You can fill it with apple, mango, or even savory fillings. The ratio never changes: 3 cups flour, 2 sticks butter, 1 cup milk.

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