Pineapple Empanaditas (Mini-Pineapple Pockets)

Directions

Sift cornmeal, sugar, flour, salt and baking powder together into a medium bowl. (or mix well with a whisk)

Add the oil and cream cheese and mix with a fork until crumbly.

Add milk one tablespoon at a time and mix well with a fork until the dough begins to come together. This mixture will be crumbly.

Using your hands knead the dough for a while bringing it together (it will be a bit soft and slightly sticky). Place the dough in the refrigerator to chill. At least 30 minutes or up to one day.

Meanwhile heat the pineapple, apricot jam and cinnamon into a small saucepan bringing to a boil. Simmer for at least 15 minutes until thickened, breaking up the bits of pineapple with a fork.

You don’t want the pieces of pineapple too large. Break up any larger pieces.

Remove from heat and cool.

Preheat the oven to 350℉ (180℃).

Spray a baking sheet lightly with cooking spray.

They are excellent served warm or at room temperature.

Divide the dough into two. On a lightly floured surface roll the dough out to about ⅛” thick.

Using a 3 inch round cookie cutter make 12 rounds of dough.

Please one teaspoon (at the most) of the mixture in the center of each round. Gently fold over the dough making a small dumpling. Crimp the edges to seal with a fork. Use a gentle hand, it’s ok if the dough breaks up a bit just be gentle.

Using a cookie spatula transfer each “dumpling” to the baking sheet.

Bake for 15 minutes until slightly brown.

Dust with powdered sugar if desired.