Easy Dessert Recipe: Pineapple & Apricot Empanadas Satisfy Your Sweet Tooth

By Kate Aquillano

When most people get a sweets craving, they picture desserts covered in chocolate or caramel. Yes, those things do work, but there are some other options. These pineapple and apricot empanadas are the perfect combination of sweet and savory. Do not be intimidated by the amount of ingredients or steps. The empanadas are easy to make and actually really fun. And for an alternative, mix and match different fillings.

Pineapple & Apricot Empanadas

1 C Whole-Wheat Pastry Flour
1/2 C Cornmeal
1/4 C Granulated Sugar
1 1/2 t Baking Powder
1/2 t Salt
2 T Reduced Fat Cream Cheese
2 T Low-Fat Milk
1 1/2 C Chopped Fresh Pineapple
1/3 C Apricot Preserves
2 T Plain Dry Breadcrumbs
1/4 t Ground Cinnamon
2 T Canola Oil.

Whisk flour, cornmeal, sugar, baking powder and salt in a large bowl. Add cream cheese (cut into pieces) and oil. Then blend with your hands. Add milk to the mixture and knead in the bowl until the dough begins to form. Place the dough on a well floured surface and continue to knead. Once the dough comes together, wrap it in plastic and refrigerate for at least 30 minutes.

Bake this too: Healthy Cookie Recipe!

Combine the chopped pineapple and apricot preserves in a small saucepan. Bring to a simmer over medium heat stirring continuously. Remove from heat and stir in the breadcrumbs and cinnamon.

Preheat the oven to 350 degrees and coat a baking sheet with non-stick cooking spray.

On a well floured surface, roll out the dough until it is 1/8 inches thick. Cut circles of the dough using a cookie cutter. Place a spoonful of the filling at the center of each circle. Fold in half and press the edges together with a fork. Continue until all the dough is used. Bake the empanaditas for 12-15 minutes.

Serve with this healthy ice cream recipe!