Empanadas de Pina (Pineapple Turnovers)


  • 1 cup all-purpose flour
  • 1/2 cup butter or margarine
  • 4 ounces cream cheese
  • 1 (8 ounce) jar pineapple preserves, well drained


  1. Mix all ingredients except preserves. Knead into dough, roll out and cut with biscuit cutter.
  2. Place slightly less than a teaspoon of preserves in each cut shape. Fold and press edges together.
  3. Bake on a cookie sheet at 350 degrees F until light beige, about 12 minutes.
  4. After baking, roll in confectioners' sugar.