Simple Pineapple Empanadas

Ingredients:

• Cooking spray
• 1 package (450 g) frozen puff pastry, thawed
• 1/3 cup cajeta or thick caramel sauce
• 0.5 cup finely grated Monterrey Jack cheese
• 1/4 cup pineapple, peeled and cut into 1-cm cubes (about 1 cup)
• 2 eggs, beaten with 1 tbsp. water
• Premium flour for working with dough
• 2 tablespoons demerara sugar or light brown sugar
• Special equipment: a round cookie cutter with a diameter of 8 cm or a glass with a rim with a diameter of 8 cm.

Preparation:

1. Preheat oven to 350°F (175°C). Spray a large baking sheet with cooking spray.
2. Roll out 1 sheet of puff pastry on a lightly floured surface. Using a pastry cutter, cut out 9 circles with a diameter of 8 cm. Repeat with the remaining sheet of puff pastry.
3. Place 1 teaspoon of cajeta in the center of each circle. Top with grated cheese and 3-4 pineapple chunks. Brush the edges of each circle with beaten egg and roll each empanada into a semicircle. Crimp the edges with a fork. Transfer to the prepared baking sheet and brush each empanada with beaten egg.
4. Sprinkle with demerara sugar and bake until golden brown, about 25-30 minutes. Transfer the empanadas to a serving platter and serve warm.