---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pies, Desserts, Fruits/nuts, Cheese, Beverages
       Yield: 24 servings
       1 lg Ripe pineapple
     1/2 c  Good-quality apricot
       3 tb Sugar
       3 tb Triple Sec
     1/4 c  Fine dry bread crumbs,
            (commerically prepared)
       2 c  Unbleached a-p flour
     1/2 ts Salt
       8 oz Unsalted butter, slightly
       6 oz Cream cheese, slightly soft
       1    Egg, beated with 1T water
       3 tb Sugar
   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-inch 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-inch thick.  Using a 3 1/2-inch 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 375F.  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 a heaping teaspoon 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.)