Tangerine Pie Caramelized Pineapple Turnovers Recipes

TANGERINE PIE-CARAMELIZED PINEAPPLE TURNOVERS

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.

TANGERINE PIE: CARAMELIZED PINEAPPLE TURNOVERS

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.

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.

TANGERINE MERINGUE PIE

Steps:

• MAKE THE FILLING: In a medium-size saucepan, combine 1/4 cup sugar with the cornstarch.
• Gradually add the tangerine juice and water, whisking until smooth.
• Cook over medium heat, stirring constantly until the mixture comes to a boil.
• Reduce the heat to low and cook for 1 minute longer, stirring occasionally.
• In a medium-size bowl, lightly beat the eggs with a whisk.
• Gradually whisk in the remaining 1/4 cup sugar.
• Stir a small amount of the filling into the egg mixture to temper them.
• Then add the yolk mixture to the saucepan, blending the mixtures together.
• Be sure to reach into the crease of the pan.
• Slowly cook the filling until it is thick, about 1 minute longer.
• Whisk briefly to smooth the filling, but DO NOT OVERMIX.
• Remove the saucepan from the heat and stir in the tangerine zest and vanilla extract.
• Pour the filling into the baked pie shell.
• MAKE THE MERINGUE: Preheat the oven to 350 degrees.
• Position the oven rack to the lower third of the oven.
• In a small bowl, combine the sugars.
• Set aside.
• In the large bowl of an electric mixer fitted with beaters or whip attachment, beat the egg whites on medium speed until frothy.
• Add the cream of tartar and increase the mixer speed to medium-high.
• Beat until the egg whites form firm peaks, but are not dry.
• Whip in the sugar mixture, 1 tablespoon at a time, taking about 1 minute.
• Beat the whites until thick and glossy, about 30 seconds longer.
• With a tablespoon, drop mounds of meringue in a ring around the edge of the filling, then fill in the center.
• With the back of a tablespoon, spread the meringue until it COMPLETELY covers the filling.
• Swirl the meringue with the back of the tablespoon to form peaks.
• To prevent weeping, be sure the meringue is sealed to the very edge of the pie, and that all the filling is covered.
• Bake the pie for 15 minutes or until lightly browned.
• Cool the pie away from drafts.
• Do not cut the pie until it is almost cool.

PINEAPPLE TURNOVERS

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.

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.