Empanadas de Pina (Pineapple Pastry Cookies)

Empanadas de Pina (Pineapple Pastry Cookies)

13 Reviews 3 Pics
  • Prep

    1 h
  • Cook

    15 m
  • Ready In

    1 h 20 m
Recipe by  Brenda

“My mother-in-law gave me this recipe. It may sound hard, but once you get your system going, it's really fun! Enjoy!”

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Adjust Servings

Original recipe yields 36 empanadas



  1. Preheat oven to 325 degrees F (165 degrees C). Place sugar in a bowl.
  2. Place flour in a large mixing bowl. Begin working butter into flour slowly until fully incorporated. Repeat process gradually with cream cheese, kneading dough until uniform and no longer crumbly. Form into 1 inch balls, then flatten with a rolling pin to a thickness of 1/8 inch. (This may also be done by rolling out the entire amount of dough and cutting rounds with a biscuit cutter.)
  3. Place 1 tablespoon preserves on each dough center. Fold over, and seal with fingers or press to seal with a fork. Place cookies on a parchment paper-lined cookie sheet.
  4. Bake in the preheated oven for approximately 12 to 15 minutes. Cookie will remain white and should not be browned, and it is normal for some filling to leak from the cookie. When cookies are cool enough to handle, roll in sugar until evenly coated. Transfer to a platter to cool completely.

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Reviews (13)

Rate This Recipe


I tried the recipe as is and found the dough too sweet. Then I tried it again and put 1.5 cups of sugar, 1tsp baking powder, pinch of salt and 3 eggs. Wow! It is really good!! I have not only made the pineapple, but crab apple, pumkin, berry and many other fruit fillings. I also used the dough to make a pie shell and pies. Everyone that has tasted it has just loved it. Thanks for the recipe.

Gina and the kidz!

Gina and the kidz!

This is a very delicate pasty. I have used the same recipe in the past BUT did not add the sugar to the dough, instead try dredging the warm empanada in a mixture of granulated sugar and ground cinnamon. People will ask for the recipe, but keep it a secret and make it your unique christmas treat.



My daughter found this recipe and we didn't figure out about the sugar until after our first batch. We also tried raspberry and peach preserves. They were delicious. The only change we made was instead of 15 min we baked for 17 min. We also brushed the edges with egg white.

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Amount Per Serving (36 total)

  • Calories
  • 292 cal
  • 15%
  • Fat
  • 14.7 g
  • 23%
  • Carbs
  • 38.3 g
  • 12%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 115 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Filled Cookies II


next recipe:

Pineapple Cookies I