A modern home-style pastries recipe inspired by the pantry and cooking traditions of Nicaragua, using cumin, cilantro and familiar everyday ingredients.
Heat the oven to 200°C
Cut the pastry into eight pieces
Combine pineapple with sugar and cumin
Place filling on the pastry
Fold and seal the edges
Brush with beaten egg
Bake until puffed and deeply golden
The cooking traditions of Nicaragua are diverse, so Pineapple Pastries from Nicaragua should be read as a practical contemporary recipe inspired by that culinary setting.
This version emphasizes practical ingredients: tomatoes, black beans and cilantro, supported by cumin for depth.
The recipe uses corn tortillas, tomatoes and cilantro as recognizable building blocks, with cumin and chili providing the main aromatic direction.
The recipe is portioned for a typical shared meal and can be served with corn tortillas, fresh vegetables or a simple side according to the style of the dish.
The proportions below are standardized for repeatable home cooking. A local cook may prepare a related dish very differently, especially in choice of vegetables, spice intensity and accompaniments.
8 servings