Bake the Best Gluten-Free Empanadas de Piña: Authentic Mexican Pineapple Empanadas Recipe
Discover the joy of these delightful Gluten-Free Empanadas de Piña, featuring a luscious homemade pineapple filling encased in a light, buttery, and flaky, no-yeast crust. Inspired by beloved traditional Mexican-style empanadas, these pastries are perfectly sweetened, incredibly satisfying, and crafted with simple, wholesome ingredients suitable for everyone.
Growing up, few treats compared to the anticipation of visiting the local panaderia. Among the array of vibrant pastries, empanadas always held a special place in my heart. Their tender, melt-in-your-mouth dough, generously filled with a sweet, fragrant center and baked to a golden perfection, created an unforgettable experience. The aroma alone was enough to transport me to a place of pure culinary delight.
However, as my family and I began to navigate the complexities of gluten sensitivities, enjoying these cherished pastries became a challenge. This personal journey ignited a passion in me to recreate the flavors and textures we loved so much, but in a way that everyone could enjoy without compromise. It was a mission to bring back those nostalgic tastes to our family table, ensuring that gluten-free didn’t mean sacrificing flavor or tradition.
These Gluten-Free Empanadas de Piña are the culmination of that effort, a heartfelt remake of one of my absolute favorites: the classic pineapple empanadas. They boast the same incredibly light, flaky, and buttery crust as my popular Gluten-Free Pumpkin Empanadas, ensuring every bite is pure bliss. The star of the show, however, is the homemade pineapple filling. It’s a simple yet rich concoction, simmered slowly until it achieves that thick, jammy consistency, bursting with sweet and tangy pineapple flavor, just like the authentic versions found in the best Mexican bakeries.
What I cherish most about this recipe is its ability to evoke the authentic taste of the empanadas from my childhood, all while being made with wholesome, accessible ingredients and being entirely gluten-free. This means that now, everyone in my family can indulge in this delightful Mexican pastry, sharing in a tradition that brings so much warmth and happiness.
[feast_advanced_jump_to]
Why You’ll Love These Gluten-Free Pineapple Empanadas
- Authentic Flavor, Gluten-Free: Experience the true taste of Mexican pineapple empanadas without any gluten, thanks to a perfectly crafted dough and traditional filling.
- Flaky, Buttery Crust: Our no-yeast crust is designed for ultimate flakiness and rich buttery flavor, rivaling traditional pastry doughs.
- Homemade Jammy Filling: The pineapple filling is slow-cooked to a thick, intensely flavorful, jam-like consistency that’s both sweet and tangy.
- Simple, Wholesome Ingredients: Made with everyday pantry staples, ensuring a wholesome treat for your family.
- Perfect for Any Occasion: Ideal for breakfast, brunch, an afternoon snack, or as a delightful dessert to share.
- Freezer-Friendly: Enjoy these delicious empanadas fresh or save them for later, as they freeze beautifully.
Craving a savory empanada? Be sure to explore our delicious Gluten-Free Empanadas de Sardina recipe for a completely different but equally delightful experience!
Essential Ingredients & Expert Substitutions
Crafting these delectable pineapple empanadas requires a thoughtful selection of ingredients, all readily available in most pantries. Each component plays a vital role in achieving that perfect balance of flavor and texture that makes these gluten-free treats so special. Let’s dive into the key players for both the irresistible dough and the vibrant, sweet pineapple filling.
For the Flaky Empanada Dough:
- Gluten-Free All-Purpose Flour: This is the foundation of our crust. It’s crucial to use a high-quality gluten-free all-purpose flour blend that already contains xanthan gum. Xanthan gum is essential in gluten-free baking as it acts as a binder, mimicking the elasticity and structure that gluten provides, resulting in a tender yet sturdy dough. If your blend doesn’t include it, add ½ teaspoon per cup of flour.
- Gluten-Free Baking Powder: As this is a no-yeast crust, baking powder is our leavening agent. It helps create a lighter, more tender texture without the need for lengthy rising times.
- Kosher Salt: A pinch of salt is vital for balancing the sweetness and enhancing the overall flavor profile of the dough. Don’t skip it!
- Cane Sugar: Just a touch of sugar in the dough contributes to its golden-brown color during baking and adds a subtle sweetness that complements the pineapple filling.
- Cold Unsalted Butter: The secret to a flaky crust! Using very cold, cubed butter is paramount. As the butter melts in the hot oven, it releases steam, creating those distinct layers that define a perfect empanada crust. If you’re avoiding dairy, cold dairy-free butter works as an excellent substitute, maintaining the desired texture.
- Eggs: Eggs provide richness, act as a binding agent, and contribute to the dough’s structure and tenderness. We also use one egg for an egg wash, giving the empanadas that beautiful golden sheen.
- Milk: Milk adds moisture and further enriches the dough. For a dairy-free option, unsweetened nut milk (like almond or cashew) or even water can be used without significantly altering the texture.
For the Jammy Pineapple Filling:
- Fresh Pineapple: The star ingredient! Finely chopped fresh pineapple is preferred for its vibrant flavor and natural sweetness. You can use canned pineapple in a pinch, but be sure to drain it thoroughly and adjust sugar levels as needed.
- Piloncillo (or Substitutes): Piloncillo is unrefined Mexican cane sugar, distinctive for its deep caramel notes and a naturally warm, slightly smoky flavor. It’s a staple in traditional Mexican desserts and truly elevates the pineapple filling. If piloncillo is difficult to find, dark brown sugar makes a fantastic substitute due to its similar molasses-rich flavor, or you can use regular cane sugar, though the flavor will be less complex.
- Ceylon Cinnamon Stick (Canela): I specifically recommend Ceylon cinnamon, often referred to as “canela,” for its mild, naturally sweet, and delicate flavor profile. This variety is predominantly used in Mexican cooking and imparts a nuanced warmth that complements the pineapple beautifully. While regular Cassia cinnamon can be used, it has a stronger, spicier flavor, so a Ceylon stick is worth seeking out for authenticity.
- Arrowroot Powder (or Cornstarch): This acts as a thickening agent, ensuring our pineapple filling becomes wonderfully jammy and holds its shape within the empanada. It creates a smooth, clear sauce.
Refer to the recipe card below for the precise measurements and quantities of all ingredients, ensuring your baking success!
Easy Step-by-Step Instructions to Bake Perfect Empanadas
Creating these delightful Gluten-Free Empanadas de Piña is a rewarding process. Follow these detailed steps to ensure a delicious outcome every time. Remember, patience is key, especially with gluten-free dough!
- Prepare the Pineapple Filling: In a large, heavy-bottomed pot, combine the finely chopped fresh pineapple, piloncillo (or your chosen sugar substitute), and the Ceylon cinnamon stick. Cook this mixture over low heat, stirring occasionally to prevent sticking. Allow it to gently simmer until the pineapple softens, most of the liquid evaporates, and the mixture thickens significantly to a rich, jam-like consistency. This process usually takes about 45 minutes to 1 hour, so be patient and let the flavors meld. Once it reaches the desired thickness, stir in your arrowroot or cornstarch slurry (mixed with cold water) and cook for another minute until it’s glossy and sticky. Remove the cinnamon stick and let the filling cool completely before using. A cool filling is essential to prevent a soggy crust.
- Combine the Dry Ingredients: In a spacious mixing bowl, thoroughly whisk together your gluten-free all-purpose flour blend, baking powder, kosher salt, and cane sugar. Whisking ensures all ingredients are evenly distributed, which is crucial for a consistent dough texture. This step also helps to aerate the flour.
- Cut in the Cold Butter: Add the small cubes of very cold butter to the dry flour mixture. Using a pastry cutter, a potato masher, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining. The goal is to keep the butter as cold as possible to achieve a flaky crust. Avoid overworking the dough with your hands, as the warmth can melt the butter.
- Incorporate Wet Ingredients: In a separate small bowl, whisk two of the eggs with the milk until well combined. Pour this wet mixture into the flour and butter mixture. Gently combine everything with your hands or a sturdy spoon until the dough just comes together. Be careful not to overmix; overworking gluten-free dough can make it tough. If the dough seems too dry to form a ball, add a tablespoon of cold water at a time until it comes together.
- Form and Chill the Dough: Once the dough has formed into a cohesive mass, gently shape it into a ball. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour. Chilling the dough is critical; it allows the butter to firm up again, prevents the dough from becoming sticky, and makes it much easier to handle when rolling and shaping. This also helps hydrate the gluten-free flour properly.
- Divide the Dough: After the dough has chilled sufficiently, remove it from the refrigerator. Divide the dough into 12 equal portions. The easiest way to do this is to cut the dough in half, then each half into half again, and so on, until you have 12 pieces. Roll each portion into a smooth ball. This ensures uniform empanada sizes.
- Prepare to Flatten the Dough: For the easiest handling and consistent results, we highly recommend using a tortilla press. Line the press with two pieces of plastic wrap or parchment paper to prevent sticking. If you don’t have a tortilla press, a rolling pin and a lightly floured surface will also work, but be gentle and use minimal flour to avoid toughening the dough.
- Flatten Each Dough Ball: Place one dough ball between the lined sheets on your tortilla press and press firmly but gently to flatten it into a circle, approximately ¼ to ½ inch thick and about 5 inches in diameter. If using a rolling pin, roll from the center outwards, rotating the dough to maintain a round shape.
- Fill and Securely Seal: Carefully spoon about 1 tablespoon of the cooled pineapple filling onto one half of the flattened dough circle. Gently fold the other half of the dough over the filling, aligning the edges. To seal, lightly spray a fork with cooking oil to prevent sticking, then press the tines of the fork around the curved edge of the empanada. This creates a beautiful crimped pattern and ensures the filling stays put during baking. Lastly, gently prick the top of each empanada twice with a fork to allow steam to escape, preventing them from puffing up excessively and cracking.
- Prepare for Baking: Carefully transfer the formed empanadas onto a baking sheet lined with parchment paper, leaving some space between each one. In a small bowl, lightly beat the remaining egg (this is your egg wash). Using a pastry brush, generously brush the top of each empanada with the egg wash. This will give them a beautiful golden-brown color and a lovely sheen when baked.
- Bake to Golden Perfection: Bake the empanadas in your preheated oven at 400ºF (200ºC) for 10-12 minutes, or until they are lightly golden around the edges and slightly puffed. To achieve that irresistible deep golden brown color and extra crispiness, carefully place the baking sheet under the broiler for an additional 1-2 minutes. Keep a very close eye on them during this stage, as broilers can quickly burn pastries.
Hint: Every oven is different, so watch your baking time closely. Over-baking will result in dry, crumbly empanadas instead of the tender, flaky texture we’re aiming for. Begin checking for doneness at the 10-minute mark.
Pro Tips for Gluten-Free Empanada Success
- Keep Ingredients Cold: This cannot be stressed enough, especially for the butter and even the eggs and milk. Cold ingredients prevent the butter from melting prematurely, which is essential for a flaky crust.
- Don’t Overmix the Dough: Gluten-free dough doesn’t develop gluten, but overmixing can still lead to a tough, dense texture. Mix just until the ingredients are combined.
- Chill Thoroughly: The chilling time is vital. It allows the flour to fully hydrate and the butter to firm up, making the dough easier to handle and contributing to flakiness. Don’t rush this step.
- Use a Tortilla Press: While not strictly necessary, a tortilla press makes flattening the dough incredibly easy and consistent, especially with gluten-free dough which can be more delicate.
- Don’t Overfill: Too much filling can cause the empanadas to burst during baking. A tablespoon is usually sufficient for a 5-inch circle.
- Seal Edges Well: Ensure the edges are firmly crimped with a fork to prevent the filling from leaking out.
- Cool Completely: Allow the pineapple filling to cool completely before using it. Hot filling will make your dough soggy and difficult to work with.
- Watch the Broiler: If you use the broiler for extra browning, stay right by the oven. Things can go from golden to burnt in seconds!
Recommended Tools for This Recipe
Tortilla Press: A Game-Changer for Gluten-Free Dough
While a rolling pin will certainly get the job done, a dedicated tortilla press can be a true lifesaver when working with gluten-free dough. This particular dough can be a bit stickier and more delicate than traditional wheat-based doughs, making a tortilla press invaluable for achieving perfectly round, evenly flattened circles with minimal effort. It not only streamlines the shaping process but also helps maintain the integrity of the dough, preventing tears and uneven thickness. Plus, once you have one, you’ll be all set for making homemade corn tortillas for your next Taco Tuesday!
Pastry Cutter
A pastry cutter is an essential tool for “cutting in” cold butter into your flour mixture. Its design helps to incorporate the butter without warming it too much with your hands, which is crucial for achieving a flaky texture in the empanada dough. If you don’t have one, two knives or even a potato masher can work in a pinch, but a dedicated pastry cutter makes the job much easier and more efficient.
How to Serve Your Delicious Empanadas
Once your gluten-free pineapple empanadas emerge from the oven, golden and fragrant, the hardest part is waiting to enjoy them! It’s crucial to let them cool for approximately 20 minutes before serving. This cooling period is vital for a couple of reasons: it allows the delicate crust to set properly, preventing it from breaking apart when handled, and it gives the sweet, jammy pineapple filling a chance to cool down enough so you don’t burn your mouth with the molten fruit goodness.
These versatile pastries are wonderfully delicious whether served warm straight from the oven or at room temperature. They make a fantastic addition to a leisurely brunch spread, a comforting afternoon snack with your favorite hot beverage, or a delightful dessert to cap off any meal. Their sweet and tangy profile pairs beautifully with a variety of traditional Mexican drinks, creating a truly authentic experience:
- Café de Olla: A spiced Mexican coffee, traditionally brewed with cinnamon and piloncillo, offering a warm and aromatic contrast.
- Champurrado: A thick and rich Mexican hot chocolate, often made with masa harina, providing a hearty and creamy accompaniment.
- Atole de Nuez: A comforting and creamy nut-based drink, perfect for a cozy pairing.
- Rice Atole: Another traditional warm, thick beverage, subtly sweet and incredibly soothing alongside the vibrant empanadas.
Whether you’re hosting a gathering or simply enjoying a quiet moment, these empanadas de piña are sure to bring a smile to anyone’s face.
Storing and Reheating Empanadas
These pineapple empanadas are so delicious, you might not have many leftovers! But if you do, they store beautifully. Keep any leftover empanadas covered at room temperature for up to 2 days for optimal freshness. For longer storage, transfer them to an airtight container and refrigerate for up to 5 days.
Leftovers can be enjoyed cold or at room temperature, but I personally find them most delightful when slightly warmed. To reheat, simply place them on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until they are heated through and the crust is crisp again. Avoid the microwave, as it can make the crust soft and less appealing.
Creative Variations for Your Empanadas
While these pineapple empanadas are perfect as is, here are a few ideas to customize them to your liking:
- Dairy-Free Option: Easily adapt this recipe for dairy-free diets! Simply use a high-quality dairy-free butter substitute that’s designed for baking and swap the milk for your favorite unsweetened nut milk (like almond or oat milk) or even just plain water. The crust will still be wonderfully flaky and delicious.
- Sweet Sugar Topping: For an extra touch of sweetness and a beautiful sparkly finish, after brushing the tops of the empanadas with the egg wash, sprinkle them generously with some granulated sugar before baking. This adds a delightful textural crunch and an appealing glisten.
- Tropical Fruit Blend: Experiment with your filling! While pineapple is king, consider adding a small amount of finely diced mango or guava paste to the pineapple mixture for an even more complex tropical flavor.
- Spiced Delight: Enhance the warm notes of the filling by adding a tiny pinch of ground cloves or nutmeg along with the cinnamon stick.
- Citrus Zest: A little bit of lime or orange zest added to the pineapple filling can brighten the flavors and add a refreshing zing.
Frequently Asked Questions (FAQs)
Can I use canned pineapple for the filling?
Yes, you can use canned crushed pineapple in a pinch. Be sure to drain it very well to remove excess liquid, as too much moisture will result in a runny filling. You might also want to reduce the amount of added sugar, as canned pineapple is often packed in syrup and is sweeter than fresh.
Is it possible to make the dough ahead of time?
Absolutely! The dough can be made up to 2 days in advance. Simply wrap it tightly in plastic wrap after forming it into a ball and store it in the refrigerator. When you’re ready to use it, let it sit at room temperature for about 10-15 minutes to soften slightly, making it easier to work with.
Can these empanadas be frozen?
Yes, these empanadas freeze wonderfully! You have two options:
- Freeze unbaked: Arrange the unbaked, filled empanadas on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer them to an airtight freezer-safe bag or container for up to 2-3 months. Bake from frozen, adding about 5-10 minutes to the baking time.
- Freeze baked: Allow the baked empanadas to cool completely. Freeze them on a baking sheet until solid, then transfer to an airtight container or bag. Reheat in a 350°F (175°C) oven until warmed through.
What if my gluten-free dough is too sticky or too dry?
Gluten-free flours can absorb liquid differently. If your dough is too sticky, add a tiny bit more gluten-free flour (a tablespoon at a time) until it’s workable. If it’s too dry and crumbly, add a teaspoon of cold water or milk at a time until it comes together. Always mix gently.
Can I deep fry these empanadas instead of baking?
While traditional empanadas are often fried, this specific dough recipe is optimized for baking to achieve a light, flaky, and buttery crust. Deep frying might result in a different texture, possibly a greasier or less structured outcome due to the properties of gluten-free dough. For best results with this recipe, we recommend baking.
I truly hope you enjoy these fantastic Gluten-Free Empanadas de Piña as much as my family and I do! If you try this recipe, please leave me a commentwith a star rating below. Your feedback helps me improve and inspires others. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch and discover more delicious recipes. Don’t forget to subscribe to my newsletter for exclusive content and updates!
Recipe
Gluten-Free Empanadas de Piña (Pineapple Empanadas)
by Gemma Aguayo-Murphy
Pin Recipe
Equipment
-
Large pot
-
Pastry cutter potato masher or your hands also work
-
Tortilla press or rolling pin
-
Baking sheets
-
Parchment Paper
-
Mixing bowls
Ingredients
Pineapple Filling
- 5 cups fresh pineapple finely chopped
- ¾ cup grated or granulated piloncillo sub brown or cane sugar
- 1 whole Ceylon cinnamon stick
- 2 tablespoon arrowroot powder or cornstarch
Empanadas
- 3 cups gluten-free all purpose flour with xanthan gum
- 2 teaspoon gluten-free baking powder
- ½ teaspoon kosher salt
- 4 tablespoon cane sugar
- ½ cup cold unsalted butter, cut into cubes or dairy-free butter
- 3 eggs divided
- ½ cup milk or dairy-free milk or water
Instructions
-
In a medium pot, combine the finely chopped pineapple, piloncillo (or sugar), and cinnamon stick. Cover over low heat, stirring occasionally, until most of the liquid has evaporated and the pineapple has a thick, jam-like consistency, about 45 minutes to 1 hour.
-
In a small bowl, mix 2 tablespoons of arrowroot powder (or cornstarch) with 2 tablespoons of cold water to create a slurry, then gradually stir it into the hot pineapple. Cook for another minute until thick and sticky. Remove from heat and let cool completely.
-
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. Add the chilled butter and cut it in using a pastry cutter, your hands, or a potato masher until the mixture resembles coarse crumbs.
-
In a separate bowl, whisk 2 eggs with the milk, then pour into the flour mixture. Gently mix with your hands until a cohesive dough forms. If the dough is too dry to combine, add a tablespoon of water at a time.
-
Form into a ball, cover, and refrigerate for 1 hour.
-
After the hour, preheat the oven to 400°F and line two baking sheets with parchment paper.
-
Divide the dough into 12 equal portions and roll each into a ball.
-
To flatten, use a tortilla press lined with plastic or parchment paper (or roll out with a rolling pin on a floured surface). Press each dough ball into a ¼-½-inch thick circle about 5 inches wide.
-
Place 1 tablespoon of pineapple filling on one half of each circle, then fold over to seal. Lightly spray a fork with oil and crimp the edges to close. Prick the tops twice to allow steam to escape.
-
Arrange empanadas on the prepared baking sheets. In a small bowl, lightly beat the remaining egg and brush it over the tops.
-
Bake for 10-12 minutes, or until lightly golden, then broil for 1-2 minutes until golden brown.
-
Cool on the baking sheet for 5 minutes, then transfer to a rack for another 15 minutes before serving.
Notes
- Dairy-Free Variation: Use dairy-free butter and swap the milk for a nut milk or water.
- Sprinkle with Sugar: After brushing with the egg wash, you can also sprinkle the tops with some granulated sugar for extra shine and sweetness.