Cream Cheese with Pineapple Empanadas.

Cream Cheese and pineapple empanadas recipe are baked. The filling is a creamy blended pineapple and cream cheese, It's definitely a mouth watering pastry! This recipe was modified several years ago by me, I wanted to create an amazing flavor with pineapples and citrus.

Filling:

4 (8 oz ) cream cheese room temperature

4 eggs

2 cups sugar

1 teaspoon lemon zest

1 teaspoon vanilla

1 cup sour cream

1 cup fresh chopped pineapple (drained)

Crust:

2 3/4 cups of all purpose flour

1/2 cup sugar

pinch of salt

3/4 unsalted butter cold

1/2 cup of cold water

Mix all ingredients to create the dough, let it rest in the refrigerator for 30 minutes.

If you don't have time to prepare the dough you can buy pie dough, set room temperature before using it.

Instructions:

To make the filling, place the cream cheese and sugar in the bowl of a mixer at low speed until smooth. Then add the eggs one by one as you continue to mix at slow speed. Continue to add the vanilla, lemon zest, salt, and sour cream until all ingredients are combined.

Assembling the empanadas:

Preheat the oven at 425 degree, then start creating the circle desired size to cut and place the filling. Scoop one teaspoon of chopped pineapple and one teaspoon of cream cheese, brush the edges with water and fold dough over the filling pressing first with your fingers to seal and crimp the edges after using a fork to avoid leakings.

Place empanadas in a baking sheet, brush with egg wash each one for golden color and place the baking sheet into the preheated oven for 25-30 minutes.

Egg wash - one egg yolk mix with 3 teaspoon of water.

Topping- sprinkle sugar powder, caramel drizzling or just chopped pineapple.