"Nuggets of Latino Love," that's what I call these beauties. They are flaky and soft and full of sweet, rich flavor. They are absolutely to-die-for with a hot cup of coffee. And best yet, they are super simple to make.
By the end of the evening, these love nuggets were completely consumed. This is proof that they are great for parties. But they are also great for slow, Saturday mornings when you can eat a couple or nine with your morning joe. I love how versatile they can be.
So let me show you how to whip these up!
After a few minutes, it should look like this: thick and creamy.
Next up: add the pineapple. Usually I add crushed pineapple, but today I only had chunks. If you use larger pieces, you will want to cut them up or use a mixer to break them apart.
Once your dough is chilled, grab a round cookie cutter (I use a 2 1/2" diameter juice glass because I am classy), your rolling pin and flour. Sprinkle the counter and the rolling pin with flour to ensure the dough doesn't stick.
Then roll it right on out. I keep my dough a little thicker than a pie crust.
Then just cut away! Any left over dough can be rolled out again and cut until all the dough is used. This should make about 32 circles, depending on the thickness of your dough and the size of your cutter.
SIDE NOTE: You can make these much larger if you choose. Hand pies are all the rage right now.
Place the dough rounds on a greased cookie sheet and fill with 1 teaspoon of pineapple puree. Oh baby.
Fold them over, like so.
And crimp the edges with a fork. Be sure to include both layers of dough otherwise your pineapple will ooze out.
For the topping, beat one egg white in a bowl and combine sugar and cinnamon in another bowl. Brush the tops with the egg white and sprinkle with the sugar mixture. This extra touch sends these empanadas over the top! Trust me on this.
Then pop them in the oven for 15 minutes. Try not to drool and stare at them while they bake.
Once the timer goes off, these babies are ready! They will come out of the oven warm, flaky and delicious. You will not be able to eat just one! And the crunchy sugar and cinnamon on top is the perfect compliment to the soft dough and juicy pineapple.
Is anyone else hungry now?
On a lightly floured surface, roll out the dough until about 1/4 in thick. Cut in 3-inch rounds (or smaller, if desired). Place on baking sheet and drop about 1 tsp. filling in the center of each round. Fold one side over the filling, seal tightly with your fingers, then crimp the edges with the tines of a fork. Brush the tops with the beaten egg white, sprinkle with sugar and cinnamon. Bake for 15 to 17 minutes. Serve warm. To store, keep them in an air-tight container at room temperature.