WARM PINEAPPLE TURNOVERS
Yield 8 Person(s)
Number Of Ingredients 21
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.
PINEAPPLE TURNOVERS
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
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
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
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
Provided by Ina Garten
Time 40m
Yield 8 servings
Number Of Ingredients 11
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.
APPLE TURNOVERS
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
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
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
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.
FRENCH APPLE TURNOVERS (CHAUSSONS AUX POMMES)
The recipe for these tasty French apple turnovers calls for both Golden Delicious and Granny Smith apples, plus sugar and fresh lemon juice. Check it out!
Provided by Molly Wizenberg
Categories Breakfast Brunch Bake Kid-Friendly High Fiber Back to School Frozen Dessert Apple Fall Phyllo/Puff Pastry Dough Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- For filling:
- Peel, core, and cut apples into 1-inch pieces (about 4 cups). Place apples in medium saucepan; add 1/4 cup water, 3 tablespoons sugar, and lemon juice. Bring to boil, stirring occasionally until sugar dissolves. Cover; reduce heat to medium-low and simmer until apples are very tender, stirring frequently, about 12 minutes. Remove from heat. Gently mash apples with fork or potato masher until mixture is very soft but still chunky. Cool completely. DO AHEAD: Filling can be made 2 days ahead. Cover and refrigerate.
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Line 2 baking sheets with parchment paper.
- For pastry:
- If using 14-ounce package (1 sheet), roll out pastry on lightly floured surface to 15-inch square. If using 16-ounce package (2 sheets), stack sheets together and roll out on lightly floured surface to 15-inch square. Cut pastry into nine 5-inch squares. Place 1 generous tablespoon filling in center of each of 8 squares (reserve remaining square for another use). Lightly brush edges of 1 pastry with beaten egg. Fold half of pastry square over filling, forming triangle. Press and pinch pastry edges with fingertips to seal tightly. Lightly brush pastry with beaten egg. Sprinkle lightly with superfine sugar, if desired. Repeat with remaining squares. Using thin, sharp knife, make 3 small slits on top of each triangle to allow steam to escape. Place triangles on prepared baking sheets. Refrigerate until firm, about 15 minutes.
- Bake turnovers until beginning to color, about 15 minutes. Reverse baking sheets from top to bottom. Reduce oven temperature to 350°F; continue baking until turnovers are firm and golden, 10 to 15 minutes longer. Cool at least 15 minutes before serving. Serve warm or at room temperature.
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- Preheat oven to 400°F. Line one (or two, if necessary) baking sheets with parchment paper and set aside. In a medium-sized bowl, stir together the drained crushed pineapple and coconut flakes and set aside.
- Roll out one sheet of puff pastry into a roughly 12"-square onto a lightly floured surface, taking care to flour rolling pin as well to prevent sticking. Slice it into four equally-sized squares. You may want to refrigerate the remaining puff pastry sheet while you prepare the first one to make sure it doesn't become too warm.
- On one diagonal half of each pastry square, place approximately 3 tablespoons of the pineapple and coconut mixture and situate it into a triangle shape, leaving a 1/2" border along either side.
- Dip your finger in water and run it along the edges of each puff pastry square. Fold the diagonal half of each puff pastry square over top of the filling and press along the edges to adhere.
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