Pineapple Turnovers Food

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:

• 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.

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.

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.

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 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.

FRENCH APPLE TURNOVERS (CHAUSSONS AUX POMMES)

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.

PEAR AND PINEAPPLE TURNOVERS

Steps:

• Preheat oven to 450.
• Mix flour, shortening and salt.
• Mix vinegar, eggs and water in seperate bowl and beat until frothy.
• Add to flour mix.
• Mix until very wet.
• Roll pie crust out to very thin.
• Cut with a knife into 4 inch squares.
• Dice drained pears into a bowl and add drained pineapple and crushed pineapple.
• Set aside.
• In a saucepan, put sugar, salt and liquid.
• Bring to a rolling boil.
• Turn off heat and add cornstarch that has been mixed with a little cold water.
• Stir until the mixture has the consistency of paste (if more cornstarch is needed, add additional. It thins out when added to the fruit.).
• Mix liquid and fruit, stirring carefully as not to break up the fruit.
• Add lemon extract.
• Place one tbsp filling into pie crust squares.
• Fold the crust from corner to corner to make a triangle.
• Crimp around edges with a fork.
• Place on cookie sheet, covered in aluminum foil.
• Cut a small slit on top of each turnover.
• Brush with milk and bake until golden brown.
• Mix together the powdered sugar, vanilla, and enough water to make a thin paste.
• Spread about one tsp glaze over each turnover while still hot.