Pear And Pineapple Turnovers Recipes

APPLE AND PEAR TURNOVERS

Steps:

• In a large skillet, bring apple juice and maple syrup to a simmer over medium heat. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center into skillet; add bean. Cook until liquid has reduced slightly, 1-2 minutes. Add apples and pears; cook and stir until fruit is just tender, 7-9 minutes. Remove from heat; add lemon zest and juice. Cool completely. Remove vanilla bean pods., Preheat oven to 400°. On a lightly floured surface, unroll pastry sheets. Roll each sheet into a 12-inch square; cut each sheet into 4 equal squares. Spoon 1/4 cup apple mixture diagonally over half of each square to within 1/2 in. of edges. Moisten pastry edges with water. Fold one corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. , Transfer to greased baking sheets. Brush tops of pastries with beaten egg; prick tops with a fork. If desired, combine coarse sugar and cinnamon; sprinkle over pastries. Bake until golden brown, 18-20 minutes. Remove from pans to wire racks. Serve warm or at room temperature., Freeze option: Freeze pastries in freezer containers. To use, reheat pastries on an ungreased baking sheet in a preheated 350° oven until heated through, 5-7 minutes.

DAS PEAR PINEAPPLE STRUDEL

Steps:

• Preheat oven to 400 degrees F.
• In a medium saute pan over medium heat, melt 4 tablespoons butter, add ginger and cook for 1 minute. Add in brown sugar, cinnamon and nutmeg. Let cook 2 minutes, then add in fruit, stirring gently to combine. Let cook over medium heat to gently caramelize, about 6 to 8 minutes. Remove fruit from pan, reserve sauce in pan. Let fruit cool to room temperature. Place puff pastry dough on baking sheet. Spread fruit out on puff pastry dough, leaving a 2-inch border all around. With the long end closest to you, fold dough into thirds, then repeat ending with the seam down. Pinch short ends closed. Brush with egg yolk.
• Bake until golden brown and crispy, about 20 to 25 minutes. While baking, heat up remaining sauce over medium heat, fortify with rum and 2 tablespoons butter. To serve, remove strudel from oven and slice immediately into 6 pieces. Drizzle some of the sauce on dessert plates. Place strudel slice on top and dust with powdered sugar.

PEAR AND PINEAPPLE TURNOVERS

Steps:

• Preheat oven to 450.
• Mix flour, shortening and salt.
• Mix vinegar, eggs and water in seperate bowl and beat until frothy.
• Add to flour mix.
• Mix until very wet.
• Roll pie crust out to very thin.
• Cut with a knife into 4 inch squares.
• Dice drained pears into a bowl and add drained pineapple and crushed pineapple.
• Set aside.
• In a saucepan, put sugar, salt and liquid.
• Bring to a rolling boil.
• Turn off heat and add cornstarch that has been mixed with a little cold water.
• Stir until the mixture has the consistency of paste (if more cornstarch is needed, add additional. It thins out when added to the fruit.).
• Mix liquid and fruit, stirring carefully as not to break up the fruit.
• Add lemon extract.
• Place one tbsp filling into pie crust squares.
• Fold the crust from corner to corner to make a triangle.
• Crimp around edges with a fork.
• Place on cookie sheet, covered in aluminum foil.
• Cut a small slit on top of each turnover.
• Brush with milk and bake until golden brown.
• Mix together the powdered sugar, vanilla, and enough water to make a thin paste.
• Spread about one tsp glaze over each turnover while still hot.

APPLE TURNOVERS

Steps:

• In a small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. Gradually add water, tossing with a fork until a ball forms. On a lightly floured surface, roll dough into a 12x6-in. rectangle., Cut remaining butter into thin slices. Starting at a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 in. of edges. Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 6x4-in. rectangle. Roll dough into a 12x6-in. rectangle., Repeat steps of butter layering and dough folding, ending with a 6x4-in. rectangle. Wrap in plastic; refrigerate for 15 minutes. Roll dough into a 12x6-in. rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic; refrigerate for 1 hour., Preheat oven to 450°. Meanwhile, in a small saucepan, combine the sugar, cornstarch and cinnamon. Add apples and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, until apples are tender, stirring often, 5-10 minutes. Remove from the heat., In a small bowl, combine egg and water. Roll dough into a 12-in. square; cut into four squares. Brush with half of the egg mixture. Spoon about 1/4 cup filling on half of each square; fold dough over filling. Press edges with a fork to seal. Place on an ungreased baking sheet. Brush with remaining egg mixture. With a sharp knife, cut three small slits in the top of each turnover., Bake until golden brown, 17-22 minutes. Remove to a wire rack. Combine glaze ingredients; drizzle over turnovers. Serve warm.

APPLE TURNOVERS

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.

GIANT PINEAPPLE TURNOVER

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.

FLUFFY PINEAPPLE-PEAR SALAD

Steps:

• Drain pineapple, reserving juice in a 1-cup measuring cup. Add enough water to measure 1 cup; set aside. Combine pineapple and pears in an 8-in. square dish; cover and refrigerate. , In a small saucepan, combine the sugar, flour and salt. Stir in the pineapple juice mixture until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes., Remove from the heat. Gently stir in vinegar. Cool to room temperature without stirring. Fold in whipped topping. Spread over fruit. Cover and refrigerate for 1 hour or until chilled.

PINEAPPLE TURNOVERS

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.