Puro de Pina

Ingredients

• 0.3 ounce active yeast dry
• 2 tablespoons cornstarch 
• 3.5 cups flour all-purpose
• 1.8 teaspoons ground cinnamon divided
• 15.3 ounce dole pineapple tidbits canned
• 0.5 teaspoon salt divided
• 0.3 cup shortening 
• 1 cup sugar divided
• 0.3 teaspoon vanilla extract 
• 0.8 cup water 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• blender
• stand mixer
• wax paper

Directions

1. Stir together flour, 3/4 cup sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in bowl of a heavy-duty electric stand mixer.
2. Add yeast and next 3 ingredients; beat at low speed with mixer, using dough hook attachment, 1 minute. Increase speed to medium, and beat 1 more minute. Cover dough with wax paper, and let stand 30 minutes.
3. Stir together pineapple, 2 tablespoons sugar, 1 teaspoon cinnamon, and remaining 1/4 teaspoon salt in a saucepan over medium heat; simmer 1 minute.
4. Process pineapple mixture in a blender or food processor until smooth, stopping to scrape down sides. Return to pan, reserving 2 tablespoons.
5. Stir together reserved 2 tablespoons pineapple mixture and cornstarch in a small bowl.
6. Whisk cornstarch mixture into pineapple mixture in pan, and cook, whisking often, 2 minutes or until smooth and thickened.
7. Remove pan from heat, and cool.
8. Turn dough out onto a lightly floured surface; divide into 12 equal portions.
9. Roll each portion to a length of 10 inches, forming a 6-inch base and 2-inch top (shape resembles a triangle with a flat top).
10. Spread 1 1/2 tablespoons pineapple mixture on 1 side of each portion, leaving a border around edges.
11. Roll up each dough portion, starting at 6-inch end, and place on 2 lightly greased baking sheets (6 portions per baking sheet).
12. Combine remaining 2 tablespoons sugar and remaining 1/4 teaspoon cinnamon; sprinkle evenly over dough.
13. Cover and let stand in a warm place (85), free from drafts, 15 minutes (dough will not double in bulk).
14. Bake at 375 for 15 to 18 minutes. Cool on baking sheets on wire racks.
15. Empanadas: Stir together 1 (15-ounce) can unsweetened pumpkin, 2 tablespoons sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt. Prepare dough as directed. After dough stands 30 minutes, divide into 12 equal portions, and shape into balls.
16. Roll or flatten balls into 6-inch circles. Spoon 1 1/2 tablespoons pumpkin mixture onto half of each pastry circle. Moisten edges with water; fold dough over pumpkin mixture, pressing edges to seal. Crimp edges of dough with a fork.
17. Place on lightly greased baking sheets. Cover and let stand in a warm place (85), free from drafts, 15 minutes.
18. Bake at 375 for 15 minutes or until golden brown. Cool on baking sheets on wire racks. Makes 1 dozen. Prep: 50 min., Stand: 45 min.,
19. Bake: 18 min.
20. Cuernitos: Prepare dough as directed. After dough stands 30 minutes, turn out onto a lightly floured surface, and divide into 12 equal portions.
21. Roll each portion to a length of 10 inches, forming a 6-inch base and 2-inch top.
22. Roll up each portion, starting at 6-inch end. Gently shape each portion into a crescent, and place on lightly greased baking sheets.
23. Combine 2 tablespoons sugar and 1/4 teaspoon cinnamon; sprinkle evenly over dough. Cover and let stand in a warm place (85), free from drafts, 15 minutes.
24. Bake at 375 for 15 ro 18 minutes. Cool on baking sheets on wire racks. Makes 1 dozen. Prep: 50 min., Stand: 45 min.,
25. Bake: 18 min.