Pineapple Empanaditas

By Meridian - 26751

  • 1 cup whole-wheat pastry flour

  • 1/2 cup cornmeal

  • 1/4 cup granulated sugar

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 2 tablespoons reduced-fat cream cheese (Neufchâtel), cut into small pieces

  • 2 tablespoons canola oil

  • 4 tablespoons low-fat milk

  • 1 1/2 cups chopped fresh pineapple

  • 1/3 cup pineapple or apricot preserves

  • 2 tablespoons plain dry breadcrumbs

  • 1/4 teaspoon ground cinnamon

  • Confectioners’ sugar for dusting (optional)

  1. Whisk flour, cornmeal, sugar, baking powder and salt in a large bowl. Add cream cheese and oil and blend with your fingers until crumbly. Sprinkle the mixture with milk, 1 tablespoon at a time, and stir with a fork until the dough just comes together—the mixture will still be a little crumbly. Knead a few times in the bowl, then turn out onto a lightly floured surface and knead a few more times until the dough comes together. Divide in half and shape into 2 discs. Wrap in plastic and refrigerate until chilled, at least 30 minutes or up to 2 days.

  2. Combine pineapple and preserves in a small saucepan. Bring to a simmer over medium heat and cook, stirring often, until syrupy, 12 to 15 minutes. Mash the pineapple into smaller chunks with a potato masher or fork. Remove from the heat; stir in breadcrumbs and cinnamon.

  3. Preheat oven to 350°F. Coat a baking sheet with cooking spray.

  4. On a well-floured surface, roll out one disc of dough at a time into a 1/8-inch-thick circle. Cut circles of dough using a 3-inch round cookie cutter. Repeat with the remaining dough, re-rolling scraps as necessary, to make 24 circles.

  5. Place 1 teaspoon pineapple filling in the center of each circle. Fold in half, press edges together and crimp with a fork. Place on the prepared baking sheet.

  6. Bake the empanaditas until golden, 12 to 15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature, dusted with confectioners’ sugar, if desired.

  7. Makes 24 empanaditas.

Nutritional Facts

Per empanadita
64 calories
2 g fat (0 g sat
1 g mono)
1 mg cholesterol
12 g carbohydrate
1 g protein
1 g fiber
84 mg sodium
14 mg potassium.
1 Carbohydrate Serving
1 carbohydrate (other)
1/2 fat

desserts tea time treats low carb pineapple cream cheese whole wheat baked dessert

2 replies

Avera 2009-01-21 23:35:34 -0600 Report

Wow! This recipe sure does make a large amount. It is just what one needs if you are going to serve it. The carb count is so low I would eat at least 2 and I am sure everyone else would as well. I just love pineapple with cheese.