Best 5 Pineapple Turnovers Recipes

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Indulge in the tropical delight of Pineapple Turnovers, a delectable pastry that blends the vibrant flavors of pineapple with a flaky, buttery crust. These handheld treats are perfect for breakfast, brunch, or as an afternoon snack. With three variations to choose from, there's a pineapple turnover recipe for every taste preference. The Classic Pineapple Turnovers feature a sweet and tangy pineapple filling encased in a golden brown crust, while the Cream Cheese Pineapple Turnovers add a creamy, tangy twist to the classic recipe. For a unique twist, try the Pineapple Coconut Turnovers, which combine the tropical flavors of pineapple and coconut in a flaky pastry. Each recipe includes step-by-step instructions, making it easy for home bakers of all skill levels to create these delicious treats.

Here are our top 5 tried and tested recipes!

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

WARM PINEAPPLE TURNOVERS



Warm Pineapple Turnovers image

Yield 8 Person(s)

Number Of Ingredients 21

Pastry Flour
EGG WASH:
salt
egg, beaten
shortening
water
Grace Margarine
cold water
FOR THE FILLING:
pineapple, diced
brown sugar
pineapple juice
lemon rind
lime juice
Grace Margarine
nutmeg
yellow food colouring
pineapple flavouring, optional
cornstarch
water
granulated sugar

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.

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.

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

Number Of Ingredients 5

Sweet Pastry Dough for Turnovers
1 (8-ounce) can crushed pineapple, drained of excess juice
1 tablespoon plus 1/2 teaspoon cornstarch
1/2 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
3 tablespoons sugar

Steps:

  • 1. Prepare the dough. Cover and refrigerate while making the filling. In a medium saucepan, mix the pineapple, cornstarch, cinnamon, and sugar. Bring to a boil over medium heat, and cook stirring until the mixture is thick and clear, 4 to 5 minutes. Transfer to a bowl and cool completely. 2. When the filling is cool, preheat the oven to 400°. Place half of the reserved dough on a lightly floured work surface and roll out 1/4-inch thick. Cut into 4-inch circles with a biscuit cutter or rim of a glass. Gather the scraps and re-roll. You should have 8 dough circles. 3. Put about 1 tablespoon filling in the center of each circle and fold in half. Moisten the edges with water and crimp the edges with a fork or fingers to seal. 4. Place on 2 ungreased baking sheets. Brush the tops with beaten egg white and bake until golden brown, about 15 minutes. Remove empanadas and transfer to a rack to cool. Repeat rolling, filling, and baking remaining half of the dough.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Use ripe pineapple: For the best flavor, use ripe pineapple that is sweet and juicy. You can use fresh or canned pineapple, but if using canned, be sure to drain it well.
  • Make sure the pastry is cold: Cold pastry is less likely to stick to your hands and will be easier to work with. If the pastry is too warm, it will be difficult to roll out and may tear.
  • Don't overfill the turnovers: Too much filling will make the turnovers difficult to seal and may cause them to burst open during baking.
  • Bake the turnovers until they are golden brown: This will ensure that the pastry is cooked through and the filling is heated.
  • Let the turnovers cool slightly before serving: This will allow the filling to set and the turnovers to hold their shape.

Conclusion:

Pineapple turnovers are a delicious and easy-to-make treat that are perfect for any occasion. With their sweet and tangy filling, flaky pastry, and golden brown crust, they are sure to be a hit with everyone who tries them. So next time you are looking for a special dessert, give these pineapple turnovers a try. You won't be disappointed!

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