INGREDIENTS

INSTRUCTIONS

With a serrated knife, remove the top from the pineapple. Quarter the
pineapple vertically and trim away the tough core from each quarter.
Cut the pineapple flesh away from the rind. Chop the pineapple; there
should be about 2 3/4 cups.  In a medium saucepan, combine the
pineapple, apricot jam, sugar, and Triple Sec. Set over medium heat
and bring to a simmer. Cook, uncovered, stirring often, until thick,
about 40 minutes. Cool to room temperature, and in a food processor
partially puree the pineapple mixture.  Some texture should remain.
Stir in the bread crumbs. (Filling can be prepared up to 2 days  ahead.
Cover and refrigerate.)  In the work bowl of a food processor, combine
the flour and salt and  pulse briefly to blend.  Add the butter and
cream cheese and process  until a soft dough forms. Turn the dough out
onto a lightly floured  work surface and divide it in half.  Gather
each half into a ball,  kneading briefly if necessary until smooth, and
flatten each ball  into a 5-inch disk. Wrap the disks of dough
separately in plastic and  refrigerate for at least 5 hours. (The dough
can be prepared up to 2  days ahead.)  Let the discs of dough stand at
room temperature until softened  slightly. Dust one disc of dough with
flour and on a well-floured  surface roll it out to about 1/8-inch
thick. Using a 3 1/2-inch  circular cutter, form the dough into about
12 rounds.  Lay the rounds  in a single layer on a plate or cookie
sheet, wrap in plastic, and  return them to the refrigerator. Repeat
with remaining dough.  (The  rounds of dough can be prepared 1 day
ahead.)  Position racks in the upper and lower thirds of the oven and
preheat  the oven to 375F.  Lightly butter two large baking sheet pans.
Let the rounds of cream cheese pastry soften at room temperature just
until flexible.  Making one at a time, spread a heaping teaspoon of
pineapple filling across the center of each round, leaving a border.
Fold the round in half, then pinch the edges of the empanadita to  seal
and crimp it decoratively.  Repeat with the remaining pastry  rounds
and filling, transferring the completed empanaditas to the  baking
sheets and spacing them well apart.  Brush each empanadita  with the
egg wash and sprinkle it lightly with sugar. Bake the  emapanaditas,
changing the position of the sheets on the racks from  top to bottom
and from front to back at the halfway point, until they  are puffed,
crisp, and golden, about 20 minutes. Cool them on a rack  before
serving.  (The empanaditas can be prepared up to 1 day ahead  and
stored, airtight, at room temperature.)  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 147
Calories From Fat: 90
Total Fat: 10.3g
Cholesterol: 28.1mg
Sodium: 80.7mg
Potassium: 25.4mg
Carbohydrates: 11.2g
Fiber: <1g
Sugar: 1.9g
Protein: 1.7g