Directions:
- Stir together flour, 3/4 cup sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in bowl of a heavy-duty electric stand mixer. Add yeast and next 3 ingredients; beat at low speed with mixer, using dough hook attachment, 1 minute. Increase speed to medium, and beat 1 more minute. Cover dough with wax paper, and let stand 30 minutes.
- Stir together pineapple, 2 tablespoons sugar, 1 teaspoon cinnamon, and remaining 1/4 teaspoon salt in a saucepan over medium heat; simmer 1 minute.
- Process pineapple mixture in a blender or food processor until smooth, stopping to scrape down sides. Return to pan, reserving 2 tablespoons.
- Stir together reserved 2 tablespoons pineapple mixture and cornstarch in a small bowl. Whisk cornstarch mixture into pineapple mixture in pan, and cook, whisking often, 2 minutes or until smooth and thickened. Remove pan from heat, and cool.
- Turn dough out onto a lightly floured surface; divide into 12 equal portions. Roll each portion to a length of 10 inches, forming a 6-inch base and 2-inch top (shape resembles a triangle with a flat top). Spread 1 1/2 tablespoons pineapple mixture on 1 side of each portion, leaving a border around edges.
- Roll up each dough portion, starting at 6-inch end, and place on 2 lightly greased baking sheets (6 portions per baking sheet). Combine remaining 2 tablespoons sugar and remaining 1/4 teaspoon cinnamon; sprinkle evenly over dough.
- Cover and let stand in a warm place (85°), free from drafts, 15 minutes (dough will not double in bulk).
- Bake at 375° for 15 to 18 minutes. Cool on baking sheets on wire racks.
- Empanadas: Stir together 1 (15-ounce) can unsweetened pumpkin, 2 tablespoons sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt. Prepare dough as directed. After dough stands 30 minutes, divide into 12 equal portions, and shape into balls. Roll or flatten balls into 6-inch circles. Spoon 1 1/2 tablespoons pumpkin mixture onto half of each pastry circle. Moisten edges with water; fold dough over pumpkin mixture, pressing edges to seal. Crimp edges of dough with a fork. Place on lightly greased baking sheets. Cover and let stand in a warm place (85º), free from drafts, 15 minutes. Bake at 375º for 15 minutes or until golden brown. Cool on baking sheets on wire racks. Makes 1 dozen. Prep: 50 min., Stand: 45 min., Bake: 18 min.
- Cuernitos: Prepare dough as directed. After dough stands 30 minutes, turn out onto a lightly floured surface, and divide into 12 equal portions. Roll each portion to a length of 10 inches, forming a 6-inch base and 2-inch top. Roll up each portion, starting at 6-inch end. Gently shape each portion into a crescent, and place on lightly greased baking sheets. Combine 2 tablespoons sugar and 1/4 teaspoon cinnamon; sprinkle evenly over dough. Cover and let stand in a warm place (85º), free from drafts, 15 minutes. Bake at 375º for 15 ro 18 minutes. Cool on baking sheets on wire racks. Makes 1 dozen. Prep: 50 min., Stand: 45 min., Bake: 18 min.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2692.52 Kcal (11273 kJ) | ||
| Calories from fat | 531.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.07g | 91% | |
|---|---|---|---|
| Sodium | 1195.6mg | 50% | |
| Potassium | 763.15mg | 16% | |
| Total Carbs | 485.64g | 162% | |
| Sugars | 120.66g | 483% | |
| Dietary Fiber | 23.63g | 95% | |
| Protein | 55.27g | 111% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 5.3mg | 29% | |
| Calcium | 141.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 310.26 Kcal (1299 kJ) | ||
| Calories from fat | 61.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.81g | 91% | |
|---|---|---|---|
| Sodium | 137.77mg | 50% | |
| Potassium | 87.94mg | 16% | |
| Total Carbs | 55.96g | 162% | |
| Sugars | 13.9g | 483% | |
| Dietary Fiber | 2.72g | 95% | |
| Protein | 6.37g | 111% | |
| Vitamin C | 0.5mg | 7% | |
| Iron | 0.6mg | 29% | |
| Calcium | 16.3mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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