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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Pineapple is a staple in Costa Rican baking, and rollitos de piña (or little pineapple rolls) are a beloved bakery treat across Latin America. These pan dulce (or sweet breads) are flaky pastries filled with sweet, jammy pineapple, and this recipe uses Pillsbury™ Crescent Dough Sheet as the shortcut to dough made from scratch. With lots of tropical flavor, bright fresh pineapple, and a sweet finish, these easy shortcut turnovers pay proper homage to the heart of pan de piña (or pineapple bread). A quick dusting of powdered sugar gives them that classic panadería touch.
Take a look at what you’ll need to make these Easy Rollitos de Piña.
Pillsbury™ Crescent Dough Sheet: Crescents bake up golden and crisp around the filling for the perfect shortcut dough. Use crescent roll dough in a pinch, but make sure to press the seams together to avoid leaking filling.
Pineapple Preserves: Create the sweet, jammy base found in traditional pan de piña—thick, glossy, and full of pineapple flavor. Find it at the store with other jams and preserves.
Fresh or Canned Pineapple: Pineapple adds bright, tropical notes and a burst of sweetness that balances the filling. If you can’t find fresh, use canned, crushed pineapple and drain.
Demerara Sugar: A type of raw sugar, Demerara has a light caramel flavor and big crunchy crystals. If you can’t find it or don’t feel like seeking it out, use granulated or any type of sugar.
Other Ingredients You’ll Need: An egg, powdered sugar.
Here’s how to make these pineapple turnovers. Follow the recipe for more details.
Unroll the dough and slice it into 8 equal rectangles.
Dollop the preserves and pineapple on dough, then pinch closed around the filling. Repeat with remaining pastries and place on a prepared baking sheet.
Brush with beaten egg, sprinkle with Demerara sugar, and score lightly. Chill in the fridge for 10 minutes.
Bake the pastries until baked through and golden. Let cool slightly before enjoying warm.
Here’s how to store and reheat any leftover turnovers.
Store cooled Rollitos de Piña in an airtight food storage container at room temperature for up to 2 days.
If storing for longer than 2 days, transfer to an airtight food storage container and keep in the fridge for 3 to 4 days after baking.
Transfer rollitos to a baking sheet and heat in a 325°F oven for about 5 minutes from room temperature or 6 to 8 minutes from the fridge. Let cool slightly before enjoying.
Heat oven to 375°F. Line a baking sheet with parchment paper.
On a lightly floured surface, unroll crescent dough sheet into a rectangle, maintaining its size from the can. Slice the sheet in half lengthwise, then slice crosswise into quarters to get 8 equal rectangular pieces (about 3x2 inch). If using the crescent rolls, pinch the diagonal seams to seal, then slice as described above.
Place 1 tablespoon pineapple preserves and 1 1/2 teaspoons finely chopped pineapple in the center of one piece of dough. Pinch together the longer sides of the dough rectangle to create a seam and enclose the filling. Firmly press together the shorter ends to seal. Repeat with all 8 pieces of dough. Transfer pastries to the baking sheet, pressing them lightly onto the sheet pan seam-side down, leaving space between each pastry.
Brush each pastry with beaten egg and sprinkle with 1/4 teaspoon of Demerara sugar. Using a sharp paring knife, cut three shallow and short slits in each pineapple pastry. Refrigerate for 10 minutes.
Bake pastries for about 13 minutes, until the pastries are golden brown and baked through. Let cool completely on baking sheet. Transfer to a serving platter and dust with powdered sugar.
If using canned, crushed pineapple, make sure to drain it thoroughly and pat dry with a paper towel to remove excess liquid.
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