How To make Pineapple Apricot Empanaditas
FILLING:
1 lg Ripe pineapple
1/2 c Good-quality apricot
-preserves 3 tb Sugar
3 tb Triple Sec
1/4 c Fine dry bread crumbs,
(commerically prepared) PAStrY:
2 c Unbleached a-p flour
1/2 ts Salt
8 oz Unsalted butter, slightly
-softened 6 oz Cream cheese, slightly soft
GLAZE:
1 Egg, beated with 1T water
3 tb Sugar
With a serrated knife, remove the top from the pineapple. Quarter the pineapple vertically and trim away the tough core from each quarter. Cut the pineapple flesh away from the rind. Chop the pineapple; there should be about 2 3/4 cups. In a medium saucepan, combine the pineapple, apricot jam, sugar, and Triple Sec. Set over medium heat and bring to a simmer. Cook, uncovered, stirring often, until thick, about 40 minutes. Cool to room temperature, and in a food processor partially puree the pineapple mixture. Some texture should remain. Stir in the bread crumbs. (Filling can be prepared up to 2 days ahead. Cover and refrigerate.) In the work bowl of a food processor, combine the flour and salt and pulse briefly to blend. Add the butter and cream cheese and process until a soft dough forms. Turn the dough out onto a lightly floured work surface and divide it in half. Gather each half into a ball, kneading briefly if necessary until smooth, and flatten each ball into a 5-inch disk. Wrap the disks of dough separately in plastic and refrigerate for at least 5 hours. (The dough can be prepared up to 2 days ahead.) Let the discs of dough stand at room temperature until softened slightly. Dust one disc of dough with flour and on a well-floured surface roll it out to about 1/8-inch thick. Using a 3 1/2-inch circular cutter, form the dough into about 12 rounds. Lay the rounds in a single layer on a plate or cookie sheet, wrap in plastic, and return them to the refrigerator. Repeat with remaining dough. (The rounds of dough can be prepared 1 day ahead.) Position racks in the upper and lower thirds of the oven and preheat the oven to 375F. Lightly butter two large baking sheet pans. Let the rounds of cream cheese pastry soften at room temperature just until flexible. Making one at a time, spread a heaping teaspoon of pineapple filling across the center of each round, leaving a border. Fold the round in half, then pinch the edges of the empanadita to seal and crimp it decoratively. Repeat with the remaining pastry rounds and filling, transferring the completed empanaditas to the baking sheets and spacing them well apart. Brush each empanadita with the egg wash and sprinkle it lightly with sugar. Bake the emapanaditas, changing the position of the sheets on the racks from top to bottom and from front to back at the halfway point, until they are puffed, crisp, and golden, about 20 minutes. Cool them on a rack before serving. (The empanaditas can be prepared up to 1 day ahead and stored, airtight, at room temperature.)
How To make Pineapple Apricot Empanaditas's Videos
with just 1 egg !the famous dessert that drives the world crazy! With no oven! ready in 5 minutes !
with just 1 egg !the famous dessert that drives the world crazy! With no oven! ready in 5 minutes !
Ingredients:
7 pineapple slices in syrup
1 and 1/2 tbsp of butter (20g)
1 tbsp of sugar (15g)
1 egg
1/4 cup of sugar (50g)
a pinch of salt
1 tsp of liquid vanilla
1/4 cup of vegetable oil (50ml)
1/2 cup of milk (100ml)
1 and 1/4 cup of all purpose flour (150g)
8 g of baking powder
some candied cherries (optional)
enjoy it !
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How to make Sweet Empanadas (Small Pies) Recipe
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Ingredients:
3 cups flour
1/2 cup sugar
pinch of salt
1 tspn baking powder
3/4 cup vegetable shortening
1/4 cup butter
2 eggs
8-10 tablespoons of Icy Cold Water
Marmalade (about 1/2 cup)
To garnish: (optional)
2 Tablespoons sugar
1 teaspoon cinnamon
Apple Empanadas -- Easy, Delicious Dessert Recipe
Hey Chile-Heads! Today, I'll be teaching you an easy recipe for a classic dessert: Apple Empanadas. These empanadas are such a delicious addition to any holiday meal; they also pair perfectly with some whipped cream or vanilla ice cream. Make these for your family -- they're sure to be a hit!
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican AND Mexican cuisine. If you have any New Mexican or Mexican dishes you would like to see me cook on this channel, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Apple Empanadas
Ingredients:
3 cups of unbleached flour
2 sticks salted butter
Pinch of salt
1 cup evaporated milk
½ cup of pure cane sugar - 2 tablespoons
¼ cup of brown sugar
3 honey crisp apples, peeled and sliced
3 granny smith apples, peeled and sliced
1 rounded tablespoon unbleached flour
1 teaspoon apple pie spice
Zest of one lemon and juice of ½
Directions:
Peel and slice apples and put into a medium to large saucepan. Add cane sugar and brown sugar, along with apple pie spice, lemon zest and lemon juice. Cook covered on medium heat for about 20 minutes. After 20 minutes, remove the lid and add flour a little at a time, stirring constantly. The mixture will thicken, continue to cook for 2 minutes. Place apple mixture on a baking sheet to cool while you prepare the dough.
In a large bowl, add flour, salt, sugar and mix. Now add sticks of butter in small tablespoon cubes. Mix until the butter is completely incorporated and feels like sand. Pour the milk in a little at a time until completely incorporated. Knead the dough until it is very smooth. Cut the dough in half, wrap each part in plastic wrap and store in the refrigerator for a half hour. At this point turn the oven on to preheat to 350 degrees.
Pull the dough one half of the dough out of the refrigerator at a time. Cut dough into six pieces and make into balls. Roll each ball out to about 4 inches in diameter. Place 2 tablespoons of apple mixture in the middle of the dough, and fold over. Press the edges so that the empanada is sealed. Once they have all been assembled, put onto a baking sheet lined with parchment paper, brush with an egg wash and cut 3 slits at the top of the empanada. Bake at 350 for 20 - 30 minutes. Start checking them after 20 minutes. They should be golden brown on top.
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Music: Boo Boogie - Stuart Bogie
Guitar Miniature No. 1 in D major by Steven O’Brien
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Filmed and Edited by:
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MEXICAN PINEAPPLE EMPANADAS
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How to Make Sweet Pineapple Empanadas! ~Tasty & Quick Recipes
Hello Everybody! Today we will be sharing a delicious pineapple empanadas recipe! Enjoy!
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How to make pineapple empanadas (Empanadas de Piña)!!
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