These Gluten-Free Empanadas de Piña are filled with a homemade pineapple filing and baked in a light, buttery, no-yeast crust. Inspired by traditional Mexican-style empanadas they're flaky, perfectly sweetened, and made with simple, wholesome ingredients.
Growing up, empanadas were one of my favorite pastries at the panaderia, with their tender, buttery dough, filled with a sweet filling, and baked until golden. Over the years, though, as gluten sensitivities became an issue for me and my family, I started working on ways to recreate the ones we all loved.
These empanadas de piña are a remake of one of my favorites: pineapple empanadas. They're made with the same dough as my Gluten-Free Pumpkin Empanadas with a light, flaky, and buttery crust. The homemade pineapple filling is simple and simmered until thick and jammy, just like the ones from Mexican bakeries.
I love that these empanadas taste like the ones I grew up with, but are made with wholesome ingredients and completely gluten-free, so everyone in my family can enjoy them.
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For a savory empanada recipe, check out Gluten-Free Empanadas de Sardina.
Ingredients & Substitutions
These pineapple empanadas are made with a handful of simple, pantry-friendly ingredients. The dough uses gluten-free all-purpose flour, baking powder, salt, cold butter, eggs, and milk for a tender, buttery texture.
The filling is a mix of fresh pineapple, piloncillo, and a Ceylon cinnamon stick. Piloncillo is unrefined Mexican cane sugar with a deep caramel flavor and natural warmth that's common in traditional Mexican desserts. If you can't find it, brown sugar or cane sugar are good substitutes. I also like to use Ceylon cinnamon (canela) for its mild, naturally sweet flavor. This variety is most often used in Mexican cooking.
See recipe card for a full list of the ingredients and quantities.
Step-by-Step Instructions
- Make Pineapple Filling: In a large pot, combine pineapple, cinnamon stick and water. Cook over low heat until mixture thickens. Stir in starch slurry and let cool completely.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- Cut in the Butter: Add the cold butter and cut it into the flour mixture using a pastry cutter or your hands until it resembles corneal.
- Add Wet Ingredients: In a separate bowl, whisk 2 eggs with the milk. Pour the egg mixture into the flour mixture and gently combine.
- Form and Chill the Dough: Use your hands to bring the dough together into a cohesive ball. Cover and refrigerate for 1 hour.
- Divide the Dough: After chilling, divide the dough into 12 equal portions and roll each into a ball.
- Prepare to Flatten: For easiest handling, use a tortilla press lined with plastic wrap or parchment paper (a rolling pin and a floured surface also works).
- Flatten: Flatten each dough ball to each ball to ¼ - ½ inch thick and about 5 inches wide.
- Fill and Seal: Place 1 tablespoon of pineapple filling on one half of the circle. Fold the dough over the filling, then use a fork to press and seal the edges. Lightly prick the top twice to let steam escape.
- Prepare for Baking: Place the empanadas on a parchment-lined baking sheet. Brush the top of each one with a beaten egg.
- Bake: Bake at 400ºF for 10-12 minutes or until slightly golden. Then, place under the broiler for 1-2 minutes until golden brown.
Hint: Watch your time closely as each oven varies. Do not over-bake or the empanadas will dry out.
Recommended for This Recipe
Tortilla Press
The dough for these empanadas can be extra sticky so I found it much easier to use a tortilla press to flatten them. Plus, then you'll have a press next time you want to make homemade corn tortillas.
How to Serve
Let the empanadas cool for about 20 minutes before serving. This helps them set so they don't break apart and allows the filling to cool enough so you don't burn your mouth.
They are great either served warm or at room temperature for brunch or an afternoon snack and accompanied with one of the following:
Storing and Reheating
Store leftover empanadas covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Leftovers can be eaten cold or at room temperature, but I prefer them slightly warm. To reheat, place them in a 350°F for about 5-10 minutes or until warm.
Variations
- Dairy-Free: 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.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Gluten-Free Empanadas de Piña (Pineapple Empanadas)
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.
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