Can I make the dough ahead of time?
Yes, the dough can be made up to 2 days in advance and stored in the refrigerator, tightly wrapped.
DESSERT
Tropical Salvadoran Empanadas with Coconut, Pineapple, and Guava Glaze
Experience a taste of El Salvador with these exquisite empanadas. Each bite offers a harmonious blend of sweet coconut and tangy pineapple, nestled within a tender, subtly sweet pastry. A luscious guava glaze provides a bright, fruity finish, making these a truly irresistible treat for any occasion.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the flour, cold cubed butter, and granulated sugar. Use your fingertips or a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs.
02
Gradually add the cold water, mixing until a dough forms. Knead lightly for 1 minute, then wrap in plastic wrap and refrigerate for 15 minutes.
03
While the dough chills, prepare the filling: In a small bowl, combine the shredded coconut and well-drained crushed pineapple. Mix well.
04
On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a 3-inch round cutter to cut out 8 circles.
05
Place about 1 tablespoon of the coconut-pineapple filling in the center of each dough circle. Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal.
06
Arrange the empanadas on a baking sheet lined with parchment paper. Bake at 375°F/190°C for 18-20 minutes, or until golden brown.
07
While empanadas bake, prepare the glaze: In a small saucepan, combine the guava paste and 2 tablespoons of water. Heat over medium-low heat, stirring constantly, until the guava paste melts and forms a smooth glaze, about 3-5 minutes.
08
Once the empanadas are out of the oven, brush them generously with the warm guava glaze. Serve warm or at room temperature.
About This Recipe
Experience a taste of El Salvador with these exquisite empanadas. Each bite offers a harmonious blend of sweet coconut and tangy pineapple, nestled within a tender, subtly sweet pastry. A luscious guava glaze provides a bright, fruity finish, making these a truly irresistible treat for any occasion.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your butter and water are very cold for a tender, flaky dough. Draining the pineapple thoroughly prevents a soggy filling. For extra shine, you can brush the empanadas with an egg wash before baking.
Easy Substitutions
If guava paste is unavailable, you can use a thick apricot jam or mango puree for the glaze. For the filling, a mix of other tropical fruits like mango or papaya could be used, ensuring they are well-drained.
Storage & Reheating
Store leftover empanadas in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in a toaster oven or microwave.
Serving Suggestions
Serve these empanadas as a delightful dessert after a meal, alongside a cup of coffee or tea, or as a sweet treat for a brunch spread. They also pair wonderfully with a scoop of vanilla bean ice cream.
Common Mistakes
Overfilling the empanadas can cause them to burst during baking; use about 1 tablespoon of filling per empanada. Not draining the pineapple properly will make the filling too wet, leading to a soggy crust. Overworking the dough will result in a tough, rather than tender, empanada. Not sealing the edges well can cause the filling to leak out. Baking at too low a temperature will prevent proper browning and flakiness.
Frequently Asked Questions
Can these empanadas be frozen?
Yes, you can freeze unbaked empanadas on a baking sheet until solid, then transfer them to an airtight container or freezer bag for up to 1 month. Bake from frozen, adding a few extra minutes to the baking time.
What if my guava paste is too thick for the glaze?
Add a tiny bit more water, 1 teaspoon at a time, while heating until it reaches a brushable consistency.
Can I fry these instead of baking?
While traditional empanadas are often fried, this recipe is designed for baking. Frying would require adjusting the dough consistency and cooking method significantly.
MORE TO KNOW
The key to a perfect empanada dough is not to overwork it. Over-kneading develops too much gluten, resulting in a tough crust. The cold butter creates pockets of steam during baking, contributing to a flaky texture. When sealing the empanadas, pressing firmly with a fork not only creates a decorative edge but also ensures the filling stays securely inside.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.