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Sweet pineapple-filled empanadas are a tropical Mexican pastry delight. This family-friendly treat is a flaky, fruity, sweet confection perfect for dessert or merienda.
In a large bowl, combine all-purpose flour, baking powder, and salt. Cut in cold unsalted butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs for optimal flakiness.
Beat 2 eggs with vanilla extract. Add the mixture to the flour blend and mix until dough comes together. Avoid overmixing to maintain tenderness.
Shape dough into a disk, wrap in plastic, and chill for at least 30 minutes to let the butter firm up.
While dough chills, heat crushed pineapple and granulated sugar in a saucepan on medium, stirring frequently until the mixture thickens and most liquid is evaporated (about 10–12 minutes). Cool completely.
Preheat oven to 375°F (190°C). Roll dough on a lightly floured surface to 1/8-inch thickness. Cut out 4-inch circles.
Place 1–2 tablespoons of cooled pineapple filling in center of each circle. Fold over, seal edges with a fork, and place on a parchment-lined baking sheet. Chill filled empanadas for 10 minutes before baking.
Brush tops with beaten egg. Bake for 18–22 minutes or until golden brown, checking after 16 minutes for even coloring.
Cool slightly on a wire rack before serving.
