Mexican Pineapple Coconut Empanadas
Ingredients
- 1 can GOYA® Pineapple Chunks in Heavy Syrup, drained and chopped
- 1 can GOYA® Cream of Coconut
- 2 tbsp. GOYA® Sweetened Condensed Milk
- 2 cups sweetened flaked coconut
- ½ tsp. vanilla extract
- ¼ tsp. ground cinnamon
- 1 pkg. GOYA® Empanada Dough-Puff Pastry for Baking, thawed
- All-purpose flour, for rolling out dough
- 1 egg, lightly beaten with 1 tsp. water
- Granulated sugar, for sprinkling
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