Pineapple Turnovers Recipes

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PINEAPPLE UPSIDE-DOWN CAKE



Pineapple upside-down cake image

This retro pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories

Provided by Sara Buenfeld

Categories     Afternoon tea, Snack, Treat

Time 55m

Number Of Ingredients 10

50g softened butter
50g light soft brown sugar
7 pineapple rings in syrup, drained and syrup reserved
7 glacé cherries
100g softened butter
100g golden caster sugar
100g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
2 eggs

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.

Nutrition Facts : Calories 407 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.87 milligram of sodium

APPLE TURNOVERS



Apple Turnovers image

Forgo bakery-made sweets and try making your own apple turnovers at home. It's easier than you think!

Provided by Annalise Sandberg

Categories     Dessert

Time 45m

Yield 4

Number Of Ingredients 7

4 medium apples, peeled and chopped
2 tablespoons butter
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
2 teaspoons cornstarch
1 sheet frozen puff pastry, thawed
Egg wash (1 egg beaten with 1 teaspoon water)

Steps:

  • Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  • In 2-quart saucepan, heat apples, butter, brown sugar, cinnamon and cornstarch to boiling over medium-high heat. Reduce heat; simmer about 5 minutes or until thickened and apples are tender. Set aside to cool slightly.
  • Sprinkle work surface lightly with flour. Roll out thawed puff pastry into 15-inch square. Cut into 4 smaller squares.
  • Brush each square with egg wash; spoon apple mixture onto center of each. Fold each in half diagonally to form a triangle; press edges together to seal. Use back of fork to crimp edges. Transfer to cookie sheet; brush with egg wash. Use sharp knife to cut a few vents into each turnover.
  • Bake 25 to 30 minutes or until golden.

Nutrition Facts : Calories 610, Carbohydrate 77 g, Cholesterol 60 mg, Fat 6, Fiber 3 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 44 g, TransFat 6 g

PINEAPPLE TURNOVERS



Pineapple Turnovers image

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

5 cups flour
3 teaspoons baking powder
1/2 cup butter
1 (14 ounce) can coconut cream
4 cups crushed pineapple, drained
2 cups sugar
1 cup milk
1/2 cup cornstarch
1/2 cup pineapple juice

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



Pineapple Turnovers image

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

For the Cookie Dough
1 cup sugar
1/2 cup shortening
2 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
Milk (for glazing)
For the Pineapple Filling
1 (15-ounce) can crushed pineapple
2/3 cup sugar
3 tablespoons flour
2 tablespoons lemon juice
1 tablespoon margarine
Dash ground nutmeg

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



Apple Turnovers image

Not sure how to make apple turnovers? Give this traditional recipe a try. It makes a dessert that's both tender and flaky, with apple pie-like filling and a thin, white glaze. I freeze the extra turnovers and warm them up in the microwave. They're great with coffee. -Dorothy Bayes, Sardis, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 4 servings.

Number Of Ingredients 15

1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter, divided
1/4 cup ice water
FILLING:
1/3 cup sugar
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon
2 medium tart apples, peeled and thinly sliced
1 teaspoon lemon juice
1 large egg, beaten, room temperature
1-1/2 teaspoons water
GLAZE:
1/4 cup confectioners' sugar
1 teaspoon water

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.

Nutrition Facts : Calories 466 calories, Fat 25g fat (15g saturated fat), Cholesterol 108mg cholesterol, Sodium 496mg sodium, Carbohydrate 58g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.

GIANT PINEAPPLE TURNOVER



Giant Pineapple Turnover image

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

1 sheet refrigerated pie pastry
1 medium tart apple, peeled and coarsely chopped
1 can (8 ounces) crushed pineapple, well drained
3/4 cup sugar
1/3 cup finely chopped celery
1/3 cup raisins
1/3 cup chopped walnuts
1/4 cup all-purpose flour
Ice cream, optional

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.

TANGERINE PIE-CARAMELIZED PINEAPPLE TURNOVERS



Tangerine Pie-Caramelized Pineapple Turnovers image

Just to clarify-there are no tangerines in this recipe and it doesn't look like a pie. But it's still delicious. In Singapore, these turnovers, also known as kuey taht, are a highly prized gift for Chinese New Year. Traditionally, people give away fresh tangerines (_tangerine_ is a homonym for "gold" in Chinese). When Western-style baked goods were introduced, this round turnover was created to resemble the real thing: thus its crackly orange egg yolk wash and clever little clove on top. **CHEF'S TIP:** Don't eat the cloves. They are only a decorative touch, and biting into one will definitely be a shock to your palate.

Provided by Pichet Ong

Yield Makes 5 1/2 dozen turnovers

Number Of Ingredients 13

2 small pineapples, peeled, cored, and finely diced
1 cup plus 2 tablespoons (6 1/3 ounces/180 grams) crushed palm sugar
1 cinnamon stick
1/8 teaspoon salt
2 cups (10 3/8 ounces/300 grams) all-purpose flour, plus more for rolling
1/3 cup plus 2 tablespoons (1 3/4 ounces/50 grams) custard powder
1 tablespoon dried milk powder
3/4 cup plus 1 1/2 teaspoons (6 3/8 ounces/180 grams) unsalted butter, at room temperature
2/3 cup (2 1/2 ounces/70 grams) confectioners' sugar
1 teaspoon salt
1 large egg
3 large egg yolks, beaten
66 whole cloves, optional

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.

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MINI PINEAPPLE UPSIDE DOWN CAKE TURNOVERS | BROWN SUGAR ...
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2012-05-22 Pineapple upside down cake ice cream, pineapple upside down cake sorbet, pineapple upside down cake fritters, and bunch of other ideas I was deciding. …
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  • In a large sauce pan, melt the butter and add both sugars. Stir until they both dissolve and bring to a slight boil. Open the can of pineapple and with a spoon scoop the crushed pineapple into the bubbling butter. You want to do this so there isn’t a lot of water into mixture. Also you are going to need some of the pineapple juice for the glaze. Don’t forget. Then add the chopped cherries and stir evenly. Allow to simmer for 2-3 minutes.
  • One tablespoon at a time, add the cornstarch and stir until each tablespoon completely dissolves. The filling will thicken and once it does remove from heat and allow to slightly cool.
  • Take one roll of the pastry sheets and roll it out on a floured surface. If there are gaps in the pastry, you can take a little bit of water and mesh it back together. With a round biscuit cutter about the size of 2.3” /5.8 cm or a fairly large size biscuit cutter, make as many rounds as you can on each sheet.
  • Take a small spoon and add some of the filling in the middle of each round. Bring one side of the pastry round together and pinch the edges together until they are sealed and use the edges of a fork to press around the edges. Place them on a baking sheet that is lined with parchment paper. Repeat process until both pastry sheets are used. You may have to use a dough roller to roll out the scraps of dough.


BAKED FRUIT TURNOVERS RECIPE - PILLSBURY.COM
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2021-04-20 Place turnovers on cookie sheet. 3. In small bowl, mix sugar and cinnamon. Brush tops of turnovers lightly with water; sprinkle tops with sugar …
From pillsbury.com
5/5 (6)
Category Dessert
Servings 6
Total Time 40 mins
  • Heat oven to 425°F. Line large cookie sheet with cooking parchment paper. Remove pie crusts from pouches; unroll crusts into 11-inch circles onto cutting board. Stack crusts on top of each other. With pizza cutter or sharp knife, cut stacked crusts into 6 wedges; separate into 6 stacks of two.
  • Spoon pie filling evenly in center of 6 of the wedges. Moisten edges of pie crust with water. Top each with matching pie crust wedge, firmly pressing edges. Press edges with fork to seal. Place turnovers on cookie sheet.
  • In small bowl, mix sugar and cinnamon. Brush tops of turnovers lightly with water; sprinkle tops with sugar-cinnamon mixture.
  • Bake 13 to 16 minutes or until light golden brown. Remove from cookie sheet to cooling rack. Serve warm.


PINEAPPLE CREAM CHEESE TURNOVERS | IN SEARCH OF YUMMY-NESS
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2015-05-05 Anyhow, I wanted to try making turnovers filled with pineapple cream cheese this past weekend, but once again could not find the cheese at the grocery. …
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  • Roll each block of pastry into 9" squares, trying not to make the pastry too thin. Then cut each square into 4 equal squares. You should now have 8 squares of puff pastry (4 from each block).
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RECIPE WARM PINEAPPLE TURNOVERS - GRACE
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COCONUT PINEAPPLE TURNOVERS WITH CARAMEL SAUCE - MY ...
2018-03-02 Instructions. 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 …
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Estimated Reading Time 8 mins
  • 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.


PINEAPPLE, MANGO AND APPLE TURNOVERS - TAJIN A UNIQUE ...
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Estimated Reading Time 2 mins
  • Combine all ingredients EXCEPT Tajín, cornstarch and water. Cook over low heat stirring frequently until reduced to 1 1/2 cups / .33 liter. Make a slurry of the cornstarch and water and stir into filling. Bring to a boil and cook until thickened (1 – 2 minutes). Remove filling from heat, remove cinnamon stick and cool to room temperature. Stir in Tajín. Roll out prepared pie crusts and cut eight 3-inch circles from each. If you wish you can roll out the scraps and cut more circles until you don’t have enough dough to make any more. Place 1 teaspoon / 5 ml of filling on each circle. Fold in half and seal the edges by pressing down with a fork all the way along the edges.
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PINEAPPLE TURNOVERS PUFF PASTRY RECIPES
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.
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