For the filling, heat the pineapple with the sugar and cinnamon; once cooked, remove from heat and add the cornstarch previously dissolved in 1/4 cup of water. When it reaches a jam-like consistency, remove from heat and let cool.
On a table, pour the flour and place the cream cheese and butter in the center. Knead until combined, refrigerate for 2 hours. Roll out the dough and cut circles, fill and seal by pressing the edges with a fork, brush with egg and bake for 35 minutes or until golden brown.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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