Giant Pineapple Turnover Recipes

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.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4.
• For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
• Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
• Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

PINEAPPLE TURNOVERS

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!

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.