Best Easy Empanadas de Piña Recipe

Cut chilled unsalted butter and cream cheese into the flour and salt using a pastry cutter or fingertips until the mixture forms coarse crumbs with small butter bits.

Add one beaten egg and vanilla extract to the dough mixture, gently mixing until the dough just comes together. Wrap and chill in the fridge for 45–60 minutes.

Meanwhile, mix drained crushed pineapple and half the sugar in a saucepan; cook over medium heat, stirring occasionally, until most liquid evaporates and filling is thick and jammy (12–15 minutes). Cool completely.

On a floured surface, roll out chilled dough to about 1/8-inch thickness. Cut out 5-inch circles. Place 1–1.5 tablespoons pineapple filling in the center of each circle.

Brush edges with water, fold over to seal, and crimp with a fork. Arrange on a parchment-lined baking sheet. Brush with beaten egg and sprinkle with remaining sugar mixed with cinnamon.

Bake at 375°F for 22–26 minutes until turnovers are golden brown. Cool briefly before serving for best flaky texture.