Giant Pineapple Turnover Recipes

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WARM PINEAPPLE TURNOVERS



Warm Pineapple Turnovers image

Yield 8 Person(s)

Number Of Ingredients 21

Pastry Flour
EGG WASH:
salt
egg, beaten
shortening
water
Grace Margarine
cold water
FOR THE FILLING:
pineapple, diced
brown sugar
pineapple juice
lemon rind
lime juice
Grace Margarine
nutmeg
yellow food colouring
pineapple flavouring, optional
cornstarch
water
granulated sugar

Steps:

  • Put pastry flour in a bowl and mix in the salt. Add the chilled shortening and Grace Hello Margarine to the flour and use either your finger tips or a dough blender to rub the fat into the flour until the mixture resembles coarse breadcrumbs. Add cold water and use the finger tips to bind the mixture together. Cover and put to chill for about 10-15 minutes.STEPS TO MAKE PINEAPPLE FILLING: Place a heavy skillet on a medium flame. Add the diced pineapple, dark sugar, Grace Pineapple Juice, lemon rind and lime juice and mix well. Add the margarine, nutmeg, yellow food colouring and pineapple flavouring, if used. Dissolve cornstarch in 1/4 cup water and add to the pineapple mixture, stirring constantly to avoid lumping. Cook for about 2 minutes; remove from flame and allow to fully cool before using as a filling for the turnovers. Remove pastry from the refrigerator. Dust the kitchen counter lightly with flour, place the dough on the floured surface and roll out the dough to a thickness using a lightly floured rolling pin. Use a 4 inch round cutter for each of the turnovers. Place about 1 tablespoon pineapple filling in the centre of each. Brush the edge with a little water then fold in half (the shape of a patty). Use a fork to seal the edges, then prick each with the fork. Place turnovers on a baking sheet and brush with egg wash. Bake in a pre-heated oven 180°C/350°F for about 20 minutes. Remove from oven and allow to cool. Sprinkle with granulated sugar.

APPLE TURNOVERS



Apple Turnovers image

Provided by Ina Garten

Time 40m

Yield 8 servings

Number Of Ingredients 11

1 teaspoon grated orange zest
3 tablespoons freshly squeezed orange juice
1 1/4 pounds tart apples, such as Empire or Granny Smith (3 apples)
3 tablespoons dried cherries
3 tablespoons sugar, plus extra to sprinkle on top
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch kosher salt
1 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the orange zest and orange juice in a bowl. Peel, quarter, and core the apples and then cut them in 3/4-inch dice. Immediately toss the apples with the zest and juice to prevent them from turning brown. Add the cherries, sugar, flour, cinnamon, nutmeg, and salt.
  • Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares and keep chilled until ready to use.
  • Brush the edges of each square with the egg wash and neatly place about 1/3 cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature.

PINEAPPLE TURNOVERS



Pineapple Turnovers image

When chocolate chip cookies just won't do, try this delightfully tropical pineapple turnover and cookie recipe.

Provided by Diana Rattray

Categories     Dessert

Time 1h25m

Yield 54

Number Of Ingredients 16

For the Cookie Dough
1 cup sugar
1/2 cup shortening
2 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
Milk (for glazing)
For the Pineapple Filling
1 (15-ounce) can crushed pineapple
2/3 cup sugar
3 tablespoons flour
2 tablespoons lemon juice
1 tablespoon margarine
Dash ground nutmeg

Steps:

  • Gather the ingredients.
  • Mix together the sugar, shortening, eggs, and vanilla.
  • Stir in the flour, salt, and baking soda. Cover and refrigerate for at least 1 hour.
  • Meanwhile, prepare the filling.
  • Drain the pineapple, reserving 1/2 cup of the syrup.
  • Mix the sugar and flour in ​a saucepan.
  • Stir in the pineapple, reserved syrup, lemon juice, margarine , and a dash of nutmeg. Cook, stirring constantly, until mixture thickens, about 5 minutes. Cool pineapple filling completely.
  • Preheat oven to 400 F. Roll dough about 1/16-inch thick on a floured surface.
  • Cut into 3-inch rounds or squares.
  • Spoon about 1 teaspoon of filling onto one side of each circle, leaving enough of an edge to seal.
  • Fold the dough over filling and pinch edges to seal.
  • Place cookies about an inch apart on ungreased baking sheets. Brush with milk and sprinkle with sugar.
  • Bake until lightly browned, about 8 to 10 minutes. Immediately remove from baking sheet .
  • Serve and enjoy!

Nutrition Facts : Calories 76 kcal, Carbohydrate 12 g, Cholesterol 8 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 31 mg, Sugar 8 g, Fat 2 g, ServingSize 54 servings, UnsaturatedFat 0 g

APPLE TURNOVERS



Apple Turnovers image

Delicious, yet so easy to make. Anyone can do these classic apple turnovers!

Provided by Maureen O'leary

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 12

2 tablespoons lemon juice
4 cups water
4 Granny Smith apples - peeled, cored and sliced
2 tablespoons butter
1 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
1 (17.25 ounce) package frozen puff pastry sheets, thawed
1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract

Steps:

  • Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
  • Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
  • Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
  • To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.

Nutrition Facts : Calories 561.9 calories, Carbohydrate 80 g, Cholesterol 7.8 mg, Fat 25.9 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 7.7 g, Sodium 183.9 mg, Sugar 49.8 g

GIANT PINEAPPLE TURNOVER



Giant Pineapple Turnover image

Fresh apple, canned pineapple and plump raisins combine in this fun turnover from field editor Carolyn Kyzer of Alexander, Arkansas. The crust, made from refrigerated pie pastry, is a tasty shortcut.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 servings.

Number Of Ingredients 9

1 sheet refrigerated pie pastry
1 medium tart apple, peeled and coarsely chopped
1 can (8 ounces) crushed pineapple, well drained
3/4 cup sugar
1/3 cup finely chopped celery
1/3 cup raisins
1/3 cup chopped walnuts
1/4 cup all-purpose flour
Ice cream, optional

Steps:

  • Unfold pastry and place on a baking sheet. In a bowl, combine the apple, pineapple, sugar, celery, raisins, walnuts and flour; toss gently. Spoon filling onto half of crust, leaving 1 in. around edge. Fold pastry over filling and seal edge well. Cut slit in top. , Bake at 400° for 30-35 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Cut into wedges. Serve with ice cream if desired.

Nutrition Facts : Calories 574 calories, Fat 20g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 211mg sodium, Carbohydrate 96g carbohydrate (61g sugars, Fiber 2g fiber), Protein 6g protein.

PINEAPPLE TURNOVERS



Pineapple Turnovers image

Make and share this Pineapple Turnovers recipe from Food.com.

Provided by ChamoritaMomma

Categories     Dessert

Time 1h15m

Yield 6 Turnovers, 6 serving(s)

Number Of Ingredients 9

5 cups flour
3 teaspoons baking powder
1/2 cup butter
1 (14 ounce) can coconut cream
4 cups crushed pineapple, drained
2 cups sugar
1 cup milk
1/2 cup cornstarch
1/2 cup pineapple juice

Steps:

  • To make the crust, mix all of the above until a smooth ball forms. Divide into 6 pieces and roll each out into an 8-inch circle.
  • To make the filling, heat pineapple, sugar and milk until hot. Mix cornstarch with pineapple juice. Add to heated pineapple and mix well. Let cool. Spoon pineapple filling into the middle of each dough circle, making sure not to overfill.
  • Fold over to close edges. Press edges together using the tines of a fork and seal with a little water. Use fork to puncture top of dough about 3 times for ventilation.
  • Place on greased cookie sheet. Using a pastry brush, brush the beaten egg, mixed with the water, over each turnovers. Bake at 375 for about 15 minutes or until golden brown.

Nutrition Facts : Calories 1079.3, Fat 29.8, SaturatedFat 21.3, Cholesterol 46.4, Sodium 348.9, Carbohydrate 192.6, Fiber 5.8, Sugar 97.1, Protein 14.8

PINEAPPLE TURNOVERS



Pineapple Turnovers image

Number Of Ingredients 5

Sweet Pastry Dough for Turnovers
1 (8-ounce) can crushed pineapple, drained of excess juice
1 tablespoon plus 1/2 teaspoon cornstarch
1/2 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
3 tablespoons sugar

Steps:

  • 1. Prepare the dough. Cover and refrigerate while making the filling. In a medium saucepan, mix the pineapple, cornstarch, cinnamon, and sugar. Bring to a boil over medium heat, and cook stirring until the mixture is thick and clear, 4 to 5 minutes. Transfer to a bowl and cool completely. 2. When the filling is cool, preheat the oven to 400°. Place half of the reserved dough on a lightly floured work surface and roll out 1/4-inch thick. Cut into 4-inch circles with a biscuit cutter or rim of a glass. Gather the scraps and re-roll. You should have 8 dough circles. 3. Put about 1 tablespoon filling in the center of each circle and fold in half. Moisten the edges with water and crimp the edges with a fork or fingers to seal. 4. Place on 2 ungreased baking sheets. Brush the tops with beaten egg white and bake until golden brown, about 15 minutes. Remove empanadas and transfer to a rack to cool. Repeat rolling, filling, and baking remaining half of the dough.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

TANGERINE PIE: CARAMELIZED PINEAPPLE TURNOVERS



Tangerine Pie: Caramelized Pineapple Turnovers image

This delicious tangerine pie recipe, which is actually caramelized pineapple turnovers, can be found in "The Sweet Spot" by Pichet Ong.

Provided by Martha Stewart

Categories     Dinner Recipes

Yield Makes about 3 dozen turnovers

Number Of Ingredients 12

2 medium, ripe pineapples, peeled, cored, and finely chopped
1 cup plus 2 tablespoons crushed palm sugar
1 cinnamon stick
1 1/8 teaspoons salt
2 cups all-purpose flour, plus more for rolling
1/3 cup plus 2 tablespoons custard powder
1 tablespoon dried milk powder (full fat, not skim)
3/4 cup plus 1 1/2 teaspoons unsalted butter, room temperature
2/3 cup confectioners' sugar
1 large egg
3 large egg yolks, beaten
36 whole cloves, optional

Steps:

  • Prepare filling: In a medium saucepan, combine pineapple, palm sugar, cinnamon, and 1/8 teaspoon salt. Place saucepan over low heat, and cook, stirring occasionally, until sugar has dissolved and liquid has evaporated, about 45 minutes. Transfer mixture to a bowl, cover, and refrigerate at least 2 hours, or up to overnight. Tip: Crushed Palm Sugar and Custard Powder (fat free is okay to use) can be found at kalustyans.com.
  • Prepare dough: Into a medium bowl, sift together flour, custard powder, and dried milk; set aside.
  • Place the butter, confectioners sugar, and remaining teaspoon salt in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until mixture is light and creamy, about 4 minutes. Scrape down the sides and bottom of the bowl; slowly add flour mixture and mix until well incorporated. Add egg and continue mixing just until the dough comes together; it will be sticky. Form mixture into a ball, press into a 1/4-inch-thick disk, and tightly wrap with plastic wrap. Refrigerate until chilled and firm, at least 2 hours, or up to overnight.
  • Line two baking sheets with parchment paper; set aside. Unwrap chilled dough and form into 1-inch balls. Press each ball into a thin 3-inch disk. Put 1 heaping teaspoon pineapple mixture in the center of each disk. Fold dough over filling to make a half-moon shape; pinch edges to seal in filling. Gently press and roll dough back into a 1-inch ball. Place filled dough balls 1 inch apart on prepared baking sheets. Refrigerate until chilled and firm, about 15 minutes.
  • Meanwhile, preheat oven to 350 degrees.
  • Brush each dough ball with egg yolk and stick a clove in the center of each, if desired. Bake until golden, 20 to 25 minutes. Transfer to a wire rack and cool completely before serving.

TANGERINE PIE-CARAMELIZED PINEAPPLE TURNOVERS



Tangerine Pie-Caramelized Pineapple Turnovers image

Just to clarify-there are no tangerines in this recipe and it doesn't look like a pie. But it's still delicious. In Singapore, these turnovers, also known as kuey taht, are a highly prized gift for Chinese New Year. Traditionally, people give away fresh tangerines (_tangerine_ is a homonym for "gold" in Chinese). When Western-style baked goods were introduced, this round turnover was created to resemble the real thing: thus its crackly orange egg yolk wash and clever little clove on top. **CHEF'S TIP:** Don't eat the cloves. They are only a decorative touch, and biting into one will definitely be a shock to your palate.

Provided by Pichet Ong

Yield Makes 5 1/2 dozen turnovers

Number Of Ingredients 13

2 small pineapples, peeled, cored, and finely diced
1 cup plus 2 tablespoons (6 1/3 ounces/180 grams) crushed palm sugar
1 cinnamon stick
1/8 teaspoon salt
2 cups (10 3/8 ounces/300 grams) all-purpose flour, plus more for rolling
1/3 cup plus 2 tablespoons (1 3/4 ounces/50 grams) custard powder
1 tablespoon dried milk powder
3/4 cup plus 1 1/2 teaspoons (6 3/8 ounces/180 grams) unsalted butter, at room temperature
2/3 cup (2 1/2 ounces/70 grams) confectioners' sugar
1 teaspoon salt
1 large egg
3 large egg yolks, beaten
66 whole cloves, optional

Steps:

  • 1. To make the pineapple filling: Put all of the ingredients into a medium saucepan, set over low heat, and cook, stirring occasionally, until the sugar has dissolved and all the liquid has evaporated, about 45 minutes. Transfer to a bowl, cover, and refrigerate for at least 2 hours, or as long as overnight.
  • 2. To make the dough: Sift the flour, custard powder, and dried milk together and set aside.
  • 3. Put the butter, confectioner's sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until the mixture is light and creamy, about 4 minutes. Scrape down the sides and bottom of the bowl, add the flour mixture, and mix until incorporated. Add the egg and mix just until the dough comes together; it will be quite sticky. Form the mixture into a ball, press it into a 1-inch-thick disk, and wrap tightly in plastic wrap. Chill until firm, at least 2 hours, or as long as overnight.
  • 4. Line two baking sheets with parchment paper. Unwrap the chilled dough and form it into 1-inch balls. Using your fingertips, press one ball into a thin 3-inch disk. Put 1 tablespoon of the pineapple filling in the center of the dough circle, fold over to make a half-moon, and pinch the edges together to seal. Twist off any excess dough, press and gently roll the half-moon shape into a ball. Repeat with the remaining dough and filling. Alternatively, roll the whole disk of dough out on a lightly floured surface to a 1/8 inch thickness, cut out 3-inch circles with a cookie or biscuit cutter, and fill and shape them. Put the filled balls 1 inch apart on the baking sheets, and chill until firm, about 15 minutes.
  • 5. Meanwhile, preheat the oven to 350°F.
  • 6. Brush the balls with the egg yolks and stick a clove, if desired, in the center of each. Bake until golden brown, about 12 minutes. Cool completely on a rack before serving.

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