Tropical Turnovers Recipes

SALMON TURNOVERS

Steps:

• Preheat oven to 400 degrees F.
• Lightly flour the countertop. Roll puff pastry so there are no seams. Cut into 4 squares.
• In a bowl, combine salmon, mushrooms, pickle relish, rice, scallions, parsley, salt, and pepper. Place 1 tablespoon of filling in the center of each square. Brush inside edges of puff pastry with egg wash and fold over to make a triangle. Using a fork, seal the edges. Poke a slit or two in the top of each turnover. Brush tops with egg wash. Bake in oven for 30 minutes or until golden brown.

TROPICAL TURNOVERS

Steps:

• In a large bowl, combine the flour, baking powder and salt; cut in cream cheese and butter until crumbly. Gradually add water, tossing with a fork until dough is moistened. Knead in bowl until a ball forms; flatten into a disk. Wrap in plastic; refrigerate for at least 1 hour or until easy to handle. , In a small bowl, combine the mangoes, jelly, mint and lemon zest; set aside. In a small bowl, whisk egg and water. , On a floured surface, roll out dough to 1/8-in. thickness; cut into 4-in. circles. Spoon 2 teaspoons mango mixture into the center of each circle. Brush edges with water; fold dough over filling and seal with a fork. Brush with egg mixture; sprinkle with sugar. , Place on foil-lined baking sheets. Bake at 375° for 20-23 minutes or until golden brown. Remove to wire racks to cool.

TROPICAL TEMPTATION

Steps:

• Pour tequila, pineapple juice, lemon juice, and grenadine into a glass filled with ice. Top with club soda and garnish with a pineapple wedge.

EASY PARTY TURNOVERS

Steps:

• Preheat oven to 375' In a medium skillet, cook the hamburger until done, drain.
• Stir in soup mix and cheese.
• Separate crescent dough.
• Place a tablespoonful of meat mixture in center of each triangle, fold over and seal edges.
• I use a small fork and go around and crimp the edges.
• Place on ungreased baking sheets and bake for 15 minutes or until golden brown.
• Makes 30 appetizers.

GUAVA TURNOVERS--EASY TO IMPRESS--LITTLE WORK (RACHAEL RAY)

Steps:

• Preheat oven to 400°F.
• Line a baking sheet with parchment paper.
• Place a 1 foot long sheet of parchment paper on a work surface and place 1 sheet of puff pastry on top.
• Roll out pastry to 9 1/2" square; cut into 4 smaller squares.
• Cut cream cheese into 8 equal slices.
• Cut guava paste into 8 equal slices.
• Lay 1 piece each of the cream cheese and guave paste diagonally in the center of each pastry square.
• Mix egg and 1 t water.
• Brush pastry edges with egg mixture; fold pastry sheet over to form a triangle.
• Pinch the edges to seal; crimp with a fork.
• Repeat steps with second pastry sheet.
• Arrange the turnovers on the baking sheet; brush with egg mixture.
• Bake until puffy and golden, 15-20 minutes.
• Transfer to a wire rack and cool for 15 minutes.
• Meanwhile, stir together the powdered sugar, milk, and vanilla until smooth.
• Drizzle glaze over cooled turnovers.

WARM NECTARINE TURNOVERS

Steps:

• Sift the flour, baking powder, and salt into a large bowl. Using your fingertips, work the butter into the flour mixture until it resembles coarse meal. Pour in ice water; toss lightly, gathering the dough into a ball. Dust dough with a little flour, and flatten into a disk. Seal the dish in plastic wrap, and refrigerate at least 1 hour or overnight.
• Halve nectarines lengthwise, and discard pits. Leaving the skins on (to give the filling a pretty rose color), chop the fruit into 1/2-inch chunks.
• In a large heavy skillet, place the nectarines, granulated sugar, and honey, and fold together. Bring to a boil over high heat; reduce heat to medium-low. Simmer, stirring, until mixture is thick enough to hold its shape in a spoon, about 25 minutes. Transfer filling to a bowl, and let cool.
• On a lightly floured work surface, roll out the dough as thinly as possible (about 1/16 inch thick). With a 4-inch fluted cutter, cut the dough into as many rounds as possible. Gather scraps into a ball, and roll out dough as before. Again, cut out as many rounds as possible.
• Place about 1 tablespoon filling on the lower third of each round. Moisten the edges of rounds lightly with cold water. Fold rounds in half over the filling, and press the edges together tightly. Seal edges with fork tines that have been dipped in flour.
• Preheat the oven to lowest setting. Line a shallow baking dish with paper towels, and place in heated oven. In a large, heavy skillet, add enough oil to reach 1 inch up sides, and place over medium-high heat. When the oil registers 350 degrees on a deep-fry thermometer, cook the turnovers, turning them occasionally with tongs or a slotted spoon, until they are crisp and golden, about 4 minutes total.
• Transfer cooked turnovers to lined dish in the oven to drain. Keep warm until all the turnovers are cooked. Dust warm turnovers with confectioners' sugar just before serving.

HOT MUSHROOM TURNOVERS

Steps:

• Beat cream cheese spread and 1/2 cup butter in large bowl with mixer until blended. Gradually beat in 1-1/2 cups flour; shape into ball. Wrap in plastic wrap. Refrigerate 1 hour.
• Meanwhile, melt remaining butter in medium skillet on medium-high heat. Add mushrooms and onions; cook 5 to 7 min. or until mushroom liquid is cooked off. Add thyme and remaining flour; mix well. Stir in sour cream. Remove from heat.
• Heat oven to 400ºF. Roll out dough on lightly floured surface to 15-inch square. Use 2-1/2-inch cookie cutter to cut dough into 36 rounds, rerolling scraps as necessary.
• Spoon 1 tsp. mushroom mixture onto center of each round; brush edge with egg. Fold in half; seal edges with fork. Place on baking sheets sprayed with cooking spray. Cut small slits in tops to allow steam to escape; brush with remaining egg.
• Bake 18 to 20 min. or until golden brown.