Mexican Pineapple-Coconut Empanadas | GOYA

Latin Fusion

Mexican Pineapple-Coconut Empanadas

In Mexico, empanadas are typically made with baked pastry dough and stuffed with sweet fillings, like pumpkin puree, cajeta (milk caramel), sweet pastry cream or fruit. Here, two fruits commonly found throughout Mexico - pineapple and coconut – are cooked together and seasoned with cinnamon and vanilla to make a delicious filling. GOYA® Puff Pastry Dough for Turnovers make easy work of creating a perfectly flaky pastry. Simply fill, seal with a fork and bake the empanadas for a sweet breakfast or afternoon snack.

Makes 12 Empanadas
Origin: Mexico

Prep time: 5 min.

Total time: 55 min., plus cooling time

Ingredients

1 can (20 oz.) GOYA® Pineapple Chunks, drained and chopped

1 can (15 oz.) Coco GOYA® Cream of Coconut

2 tbsp. GOYA® Sweetened and Condensed Milk

2 cups sweetened flaked coconut

½ tsp. vanilla extract

¼ tsp. ground cinnamon

1 pkg. (11.6 oz.) frozen GOYA® Puff Pastry dough for Turnovers, thawed

All-purpose flour, for rolling out dough

1 egg, lightly beaten with 1 tsp. water

Granulated sugar, for sprinkling

Directions

1. Add chopped pineapples to medium skillet over medium-high heat. Cook, stirring occasionally until liquid from pineapples evaporates and pineapples begin to brown, about 5 minutes. Stir in cream of coconut and sweetened and condensed milk; bring to boil. Reduce heat to medium. Simmer, stirring occasionally, until coconut mixture reduces to thick syrup and turns light golden brown, 7-8 minutes. Stir in flaked coconut, vanilla extract and ground cinnamon. Transfer pineapple-coconut mixture to heat-proof bowl; let sit until steam subsides. Transfer to refrigerator; chill until cold. (Note: Filling can be stored covered in refrigerator for up to 1 week).
2. Heat oven to 425°F. On lightly floured work surface, using rolling pin, roll out puff pastry round until about ½” larger in diameter. Spoon 2 tbsp. cooled coconut-pineapple mixture into middle of dough. Moisten edges with beaten eggs and fold in half to form half-moon shape. Seal edges by pressing with fork; transfer to greased baking sheet. Repeat with remaining pastry rounds and filling to make 12 empanadas. Brush tops of empanadas with beaten egg; sprinkle with sugar.
3. Bake until empanadas are puffed and golden brown, about 20 minutes, rotating pan after 10 minutes for even browning. Transfer empanadas to cooling rack; let sit until cool enough to handle. Serve warm or at room temperature.

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