Saturday, June 16, 2012
Creamy Pineapple & Coconut Empanadas
Cooking Time: 15 mins
Cooling Time: 15 mins
Makes 12 servings
1/2cup NESTLÉ® LA LECHERA® Sweetened Condensed Milk
1/2cup plain Greek yogurt
1cup shredded coconut, sweetened
1cup pineapple, chopped in small pieces
1/3cup hot water
12(one 11.6-ounce packages) frozen store-bought empanada dough discs, defrosted
1large egg, beaten
PREHEAT oven to 450° F. Grease large baking sheets.
COMBINE sweetened condensed milk and yogurt in a medium saucepan; heat over low heat. Add shredded coconut and pineapple.
COMBINE cornstarch and water in small bowl; stir to dissolve. Gradually stir cornstarch mixture into the condensed milk mixture; stir frequently until combined. Increase heat to high; bring to a quick boil. Reduce heat to low; cook, stirring occasionally, for 2 to 3 minutes or until mixture has thickened (it will continue to thicken as it cools). Set aside to cool for 15 to 20 minutes.
PLACE 1-1/2 heaping tablespoons of pineapple/coconut mixture in center of each empanada disc. Brush edges with egg; fold in half and crimp edges with fork to seal. Place empanadas on prepared baking sheets; brush with egg.
BAKE for 15 minutes or until golden. Serve warm.
***Disclosure-No compensation was received. Informational post only.