Pineapple Coconut Empanadas

[PrisonerOfHope]

Pineapple Coconut Empanadas

Servings: 24

Ingredients:

For the dough

2 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup solid shortening
1 tablespoon sour cream
1/2 cup chilled water, plus
1 teaspoon chilled water

For the filling

2 (20 ounce) cans crushed pineapple, well drained
1 cup sugar
1 1/2 cups flaked coconut
1 teaspoon vanilla
3 tablespoons all-purpose flour

For the glaze

1/4 cup sweetened condensed milk

Directions:


To make dough: Sift flour & salt into a large bowl: Add shortening and mix with electric mixer on medium speed for 2 minutes (the mixture should look like a coarse meal).

Add sour cream and stir: Add i/2 of water at a time, stirring until the dough forms a ball.

Divide dough into 24 small balls and place on plate, cover with plastic wrap and refrigerate 15 minutes.

Heat oven to 425°F and spray 2 large baking sheets with cooking spray; set aside.

To make filling: Combine WELL DRAINED pineapple, sugar or Splenda, coconut, and vanilla in bowl; set aside.

Using the 3 T flour as needed, roll each dough ball into a 6-inch circle.

Place 2 T filling in the center of each dough round:Roll& pinch edges of dough together to seal: place on baking sheet.

Pierce empanadas with a fork and brush tops with sweetened condensed milk.

Bake for 18 minutes or until golden.

Cool & serve.

Read more: <a href="http://dessert.food.com/recipe/pineapple-coconut-empanadas-95647?ic1=obnetwork&oc=linkback">http://dessert.food.com/recipe/pineapple-coconut-empanadas-95647?ic1=obnetwork&oc=linkback</a>