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Caribbean Pineapple-Apple Cheese Patties
Crisp quick-pastry patties filled with pineapple, apple, orange and cheddar—baked hand pies ready in about 45 minutes.
Why this recipe works
These Caribbean Pineapple-Apple Cheese Patties are handheld pastries with sweet fruit, bright citrus and melty cheddar—easy for weeknight baking or a casual dessert. They suit home bakers who want a quick flaky pastry and a balanced sweet-savory filling.
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Key takeaways
Use cold butter and minimal handling for a flaky crust.
Drain fruit well and don’t overfill to prevent leaks.
Chill dough and formed patties for best shape and texture.
Recipe guide
These Caribbean Pineapple-Apple Cheese Patties are handheld pastries with sweet fruit, bright citrus and melty cheddar—easy for weeknight baking or a casual dessert. They suit home bakers who want a quick flaky pastry and a balanced sweet-savory filling.
Sweet-tart fruit meets cheddar in a quick hand-pie pastry.
- Use cold butter and minimal handling for a flaky crust.
- Drain fruit well and don’t overfill to prevent leaks.
- Chill dough and formed patties for best shape and texture.
Ingredients (makes ~12 patties)
2 cups all-purpose flour, 4 tbsp cold butter, 1/4 cup cold water, 1 medium apple (peeled, cored, finely diced), 1 cup chopped pineapple, zest of 1 orange + 2 tbsp orange juice, 1/2 cup shredded cheddar.
Method (quick overview)
Make quick pastry by rubbing cold butter into flour until pea-sized crumbs form. Add 1/4 cup water gradually and mix until dough just comes together; form a disk, wrap and chill 20 minutes. Toss diced apple, pineapple, orange zest and 2 tbsp juice; fold in cheddar and taste. Preheat oven to 375°F (190°C). Roll dough to 1/8" thickness, cut 3–4" rounds, add filling, brush edges with water, fold into half-moons and crimp. Chill 10 minutes, bake 18–22 minutes until golden and bubbly. Cool slightly before serving.
Tips, timing & serving
Prep 25 min, bake ~20 min, total ~45 min. Keep butter and water cold for a flaky crust. Don’t overfill rounds—about 1 tbsp filling each. Serve warm; these are best the day made or reheated briefly in a low oven to crisp.
Ingredients
- 2 cups flour
- 4 tbsp butter
- 1/4 cup water
- 1 medium apple
- 1 cup pineapple (chopped)
- 1 orange (zest and 2 tbsp juice)
- 1/2 cup cheddar cheese (shredded)
Instructions
- Make quick pastry by rubbing cold butter into flour until pea-sized crumbs form
- Add 1/4 cup water gradually and mix until dough just comes together; do not overwork
- Form dough into a disk, wrap, and chill 20 minutes
- Peel, core, and finely dice the apple
- Combine diced apple, chopped pineapple, orange zest, and 2 tbsp orange juice in a bowl
- Fold shredded cheddar into the fruit mixture
- Taste and adjust juice or zest if needed to balance sweetness
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment
- Roll dough on a lightly floured surface to about 1/8-inch thickness
- Cut rounds from the dough using a cup or cutter about 3-4 inches across
- Place a spoonful of filling on each round leaving edges clear
- Brush edges with a little water, fold over to form a half-moon, and press to seal; crimp edges with a fork
- Transfer patties to the baking sheet and chill 10 minutes to firm up
- Bake 18-22 minutes until golden brown and bubbly
- Cool slightly before serving so filling sets
FAQs
Can I make the dough ahead?
Yes—wrap and chill up to 48 hours or freeze for 1 month; thaw in refrigerator before rolling.
Can I use canned pineapple?
Yes—drain well and pat dry to avoid soggy filling; adjust orange juice if needed.
How do I keep patties from leaking?
Seal edges firmly with water and crimp with a fork; chill on the sheet before baking to help them hold shape.