Pineapple Coconut Empanadas

Very good! I made have the recipe and only ended up with 14T of filling, so that's how many empanadas I made. I didn't use the sour cream in the dough and I brushed the tops with soymilk and dusted with sugar. This was easily made and really really good to eat!

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Oh wow!!!! These empanadas are just great! They are sooo tasty! The pineapple and coconut go great together and the dough is so flaky and just perfect! YUM!
I thought these would be involve and hard to make, but no, they were so easy and quick. :)
I made half the recipe and ended up with 12 small (3 inch in diameter) empanadas that were gobbled up in no time.
I reduced the sugar quite a bit and the filling was still super sweet and yummy. I had only desiccated coconut on hand, so used that and also left out the glaze. Other than that I stuck to your recipe and loved it.
THANK YOU SO MUCH for sharing such a great recipe with us, Susie!
Made and reviewed for your being VIP during Veggie Swap #39 October 2011.

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We loved the combination of pineapple and coconut! One thing is for sure, they didn't last very long at my house and I will be making these again. Made for Count Dracula and his Hot Bites, ZWT 7.

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Very easy and sooo good! I sampled the dough and was a little worried that it was too bland but it was perfect with the filling. Will try the suggestion of dipping them in sour cream. I am making them again this weekend. Made for ZWT 4.

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This made it into Book #179627. We enjoyed these alot. The coconut/pineapple mixture went well with the crust. We will be making them again, thanks for sharing. As I said, We'de make em again. We dipped them in sour cream, now their even better!

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I made these two nights in a row they were DELICIOSO!!! Though I did make it semi-homemade by using pre-made pie crust you find in the refridgerated section of the market. You need to experiment to find the best one, I buy a store brand. I just cut each circle into fourths, filled it with a spoon of filling, being sure to leave enough of the dough on the edge to crimp closed with the tines of a fork. I brushed the tops and edges with condensed milk and put a dash of sugar on the top. I had them in the oven in 10 minutes. I also had to adjust the oven temp to 375 because the tops were burning. Quick and easy desert :)

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I was in the middle of making some turnovers and the dough was not coming out, I immed got onto the web and found this recipe. The dough is so flake-like and it just melts in your mouth. I had to throw the other dough away, but thank goodness for this one, it made the turnovers just perfect. thanks, I will try the complete recipe next time

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These were such a nice treat! The filling was Sooo to my taste. These were enjoyed this afternoon by myself and two of my grandkids. Since they came to help "Grannyma", I needed to make this a bit easier for them. After making the filling, we made the wrapping by using white bread. I cut the crust off and the kids rolled them to a flat diamond, put filling in and folded top down. I wet the rims with water and the kids pressed the openings with a fork. We then continued with the instructions. When they came out of the oven and cooled a bit, we dusted with powdered sugar. I truly will try them properly the next time, but I felt these were so good that I still had to post this.

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These were amazing... and how could they miss with those ingredients. The crust was very flaky and will melt in your mouth. I was a little concerned about rolling them out so thin.. I got exactly 24 so I guess I made them the right size. I put a little too much filling in the first bunch and ended with a couple of extra balls. I had some apricot marmalade so mixed a little coconut with it and it was wonderful also. I decided that next time I'll make several different kinds including walnut and honey. Thanks for a great recipe SusieD

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