For the Dough:

Combine the water, anise, and cinnamon stick in a small pot.

Bring to a boil.

Boil for 3 minutes.

Set aside and let cool.

Combine the dry ingredients in a large bowl.

Heat the shortening in a microwave-safe bowl just until it begins to melt.

Cut the shortening into the flour with a pastry cutter or fork.

Strain the anise/cinnamon from water.

Start by mixing in ½ cup of warm “cinnamon tea” into the flour mixture.

Mix until dough forms. It will look slightly lumpy (not smooth).

Knead in a little more water and work the dough for 5-6 minutes.

You will use about 1 cup of the warm liquid, or whatever is needed.

Cover with a towel and let dough rest for 30 minutes.

For the Filling:

Cut up a fresh pineapple.

Chop into small pieces.

Discard the tough core.

To a stock pot, add the pineapple, sugar, cinnamon, and vanilla.

Bring to a boil, stirring occasionally.

Reduce the heat and let cook for 15 minutes.

Continue stirring occasionally.

With a potato masher, break up the larger pieces of pineapple.

In a small cup, stir together cornstarch and the cold water.

Add the cornstarch mixture to the pineapple.

Cook until the pineapple filling starts to thicken.

Remove from heat and let cool.

To Assemble:

Preheat oven to 350 degrees F.

Dust your working surface with flour.

Make 24-28 small dough balls the size of a large golf ball.

With a rolling pin, roll each dough out to 2 - inch circles.

Add a 1 - 1½ tablespoons of filling to the center of each circle.

Fold over the dough and using a fork or fingers, press edges together to seal.

Transfer empanadas to a lined baking sheet.

In a small bowl, mix ground cinnamon + ½ cup sugar.

Brush water over the top of each empanada.

Sprinkle the cinnamon-sugar mixture on top of the empanadas.

Bake for 20 minutes, or until golden brown.

While the empanadas are still warm, add more of the cinnamon-sugar mixture.

Let cool and enjoy!