For the Dough: Water Star of anise Cinnamon For the Filling: Pineapple Vanilla extract Cornstarch
For the Dough: 1. Combine the water, anise, and cinnamon stick in a small pot. 2. Bring to a boil. 3. Boil for 3 minutes. 4. Set aside and let cool.
Here’s something else I recommend. Don’t roll out the entire dough like normal empanadas. Make individual dough balls and roll each out. If you have a tortilla press, this will go quickly.
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