With a serrated knife, remove the top from the pineapple. Quarter
the pineapple vertically and trim away the tough core from each
quarter. Cut the pineapple flesh away from the rind. Chop the
pineapple; there should be about 2-3/4 cups.
In a medium saucepan, combine the pineapple, apricot jam, sugar,
and Triple Sec. Set over medium heat and bring to a simmer. Cook,
uncovered, stirring often, until thick, about 40 minutes. Cool to
room temperature, and in a food processor partially puree the
pineapple mixture. Some texture should remain. Stir in the bread
crumbs. (Filling can be prepared up to 2 days ahead. Cover and
refrigerate.)
In the work bowl of a food processor, combine the flour and salt
and pulse briefly to blend. Add the butter and cream cheese and
process until a soft dough forms. Turn the dough out onto a lightly
floured work surface and divide it in half. Gather each half into a
ball, kneading briefly if necessary until smooth, and flatten each
ball into a 5" disk. Wrap the disks of dough separately in plastic
and refrigerate for at least 5 hours. (The dough can be prepared up
to 2 days ahead.)
Let the discs of dough stand at room temperature until softened
slightly. Dust one disc of dough with flour and on a well-floured
surface roll it out to about 1/8" thick. Using a 3-1/2" circular
cutter, form the dough into about 12 rounds. Lay the rounds in a
single layer on a plate or cookie sheet, wrap in plastic, and
return them to the refrigerator. Repeat with remaining dough. (The
rounds of dough can be prepared 1 day ahead.)
Position racks in the upper and lower thirds of the oven and
preheat the oven to 375 F. Lightly butter two large baking sheet
pans.
Let the rounds of cream cheese pastry soften at room temperature
just until flexible. Making one at a time, spread 1 heaping ts of
pineapple filling across the center of each round, leaving a
border. Fold the round in half, then pinch the edges of the
empanadita to seal and crimp it decoratively. Repeat with the
remaining pastry rounds and filling, transferring the completed
empanaditas to the baking sheets and spacing them well apart. Brush
each empanadita with the egg wash and sprinkle it lightly with
sugar. Bake the emapanaditas, changing the position of the sheets
on the racks from top to bottom and from front to back at the
halfway point, until they are puffed, crisp, and golden, about 20
minutes. Cool them on a rack before serving. (The empanaditas can
be prepared up to 1 day ahead and stored, airtight, at room
temperature.)
