Semita De Pia Salvadoran Jam Filled Pastry
Delight your taste buds with the rich, buttery layers of *Semita de Piña*, a beloved Salvadoran jam-filled pastry that’s perfect for any occasion. This traditional dessert features a soft, yeast-leavened dough made with simple pantry staples like flour, sugar, and butter, paired with the sweet, tropical flavor of pineapple jam (or your favorite fruit preserve). A beautifully crafted lattice top sprinkled with cinnamon adds a rustic charm and a hint of spice, making it as visually appealing as it is delicious. With its golden, flaky texture and balance of sweetness, this pastry is a crowd-pleasing treat for breakfast, snack time, or dessert. Easy to slice and share, *Semita de Piña* is the ultimate way to bring a taste of Salvadoran cuisine to your table.
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Ingredients
- 4 cups All-purpose flour
- 1 cup Granulated sugar
- 1 cup Unsalted butter
- 3 large Eggs
- 0.5 cup Whole milk
- 1 packet Active dry yeast
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 2 cups Pineapple jam (or your preferred jam)
- 1 teaspoon Ground cinnamon
Directions
Step 1
In a small bowl, mix the milk and active dry yeast. Let it sit for about 10 minutes until it turns foamy.
Step 2
In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt.
Step 3
Cut the unsalted butter into small cubes and add it to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
Step 4
In a separate bowl, beat 2 eggs and mix in the vanilla extract. Add this mixture and the foamy yeast to the flour mixture. Stir to combine.
Step 5
Knead the dough for about 8-10 minutes on a lightly floured surface until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Step 6
Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for 1 hour or until it has doubled in size.
Step 7
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking pan.
Step 8
Once the dough has risen, punch it down and divide it into two portions: one slightly larger than the other.
Step 9
Roll out the larger portion of dough into a rectangle that fits the bottom of your baking pan. Place it in the pan and spread the pineapple jam evenly on top.
Step 10
Roll out the smaller dough portion and cut it into thin strips, about 1/2-inch wide. Lay the strips over the jam layer in a lattice pattern, pressing the edges down gently to seal.
Step 11
Beat the remaining egg and brush it over the lattice to give the pastry a golden finish.
Step 12
Sprinkle ground cinnamon over the top of the pastry for extra flavor.
Step 13
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and cooked through.
Step 14
Allow the Semita de Piña to cool before slicing into squares or rectangles. Serve and enjoy!
Nutrition Facts
| Serving size | (1554.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4838.3 |
| Total Fat 119.2g | 0% |
| Saturated Fat 63.7g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 820.6mg | 0% |
| Sodium 1586.0mg | 0% |
| Total Carbohydrate 886.0g | 0% |
| Dietary Fiber 20.6g | 0% |
| Total Sugars 492.0g | |
| Protein 76.0g | 0% |
| Vitamin D 176.7IU | 0% |
| Calcium 399.3mg | 0% |
| Iron 27.8mg | 0% |
| Potassium 1326.4mg | 0% |
Source of Calories