1 Pie crust
1 8-Ounce can Dole crushed pineapple in heavy syrup
1/2 Cup Smuckers apricot preserves
1/2 Cup course white bread crumbs
1 Tablespoon lime juice
3 Tablespoons softened butter
Tiny pich of salt
Pinch of white pepper
1 Egg, beaten with 1 t water
3 Tablespoons sugar
Pre-heat oven to 350 F.
Roll out dough on a large floured surface and cut circles about 3 ½ inches in diameter (roughly 12 circles).
Cook pineapple, apricot preserves, bread crumbs, lime juice, butter, and half the syrup from the pineapples in a frying pan until thickened. Correct the seasoning. Let cool.
Making one at a time, spread a heaping teaspoon of cool pineapple filling across the center of each round, leaving a border. Fold the round in half, then pinch the edges of the Empanadas to seal and crimp it decoratively. Repeat.
Place on parchment paper on a cookie sheet, and brush each empanadas with the egg wash and sprinkle lightly with sugar (you can use large crystal sugar.) . Make a small vent hole at the highest point at the center of each pastry to prevent ruptures. Bake until golden brown at 350 F