Pineapple Empanaditas

1. Whisk flour, cornmeal, sugar, baking powder and salt in a large bowl. Add cream cheese and oil and blend with your fingers until crumbly.
2. Sprinkle the mixture with milk, 1 tablespoon at a time, and stir with a fork until the dough just comes together&mash;the mixture will still be a little crumbly.^Knead a few times in the bowl, then turn out onto a lightly floured surface and knead a few more times until the dough comes together.
3. Divide in half and shape into 2 discs. Wrap in plastic and refrigerate until chilled, at least 30 minutes or up to 2 days.
4. Combine pineapple and preserves in a small saucepan. Bring to a simmer over medium heat and cook, stirring often, until syrupy, 12 to 15 minutes.
5. Mash the pineapple into smaller chunks with a potato masher or fork. Remove from the heat; stir in breadcrumbs and cinnamon.
6. Preheat oven to 350 F. Coat a baking sheet with cooking spray.
7. On a well-floured surface, roll out one disc of dough at a time into a 1/8 inch-thick circle. Cut circles of dough using a 3 inch round cookie cutter. Repeat with the remaining dough, re-rolling scraps as necessary, to make 24 circles.
8. Place 1 teaspoon pineapple filling in the center of each circle. Fold in half, press edges together and crimp with a fork. Place on the prepared baking sheet.
9. Bake the empanaditas until golden, 12 to 15 minutes. Transfer to a wire rack and let cool slightly. Serve warm or at room temperature, dusted with confectioners’ sugar, if desired.

Tips

To Make Ahead: Refrigerate the dough (Step 1) and filling (Step 2) separately for up to 2 days. Prepare through Step 4 and freeze in a single layer for up to 3 months. Bake frozen empanaditas at 350 F until golden, 12 to 15 minutes.

Nutrition

Per empanadita: 64 calories; 2 g fat ( 0 g sat , 1 g mono ); 1 mg cholesterol; 12 g carbohydrates; 1 g protein; 1 g fiber; 84 mg sodium; 14 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 carbohydrate (other), 1/2 fat

Contributed by: EatingWell.com

These miniature empanadas, tender pastry dough wrapped around pineapple filling, are just the right size for afternoon tea.