|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 12g||5%|
|Dietary Fiber 0g||1%|
|Total Sugars 8g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pineapple comes in handy in many baking recipes, adding sweetness and moisture to treats such as carrot cake and hummingbird cake. And of course, this fruit is the star of the pineapple upside-down cake.
Sometimes, though, you might want something different. When chocolate chip cookies just won't do, and you have baked with lots of other fruits, try this delightfully tropical pineapple turnover and cookie recipe.
This sweet treat is slightly out of the ordinary, but a crowdpleaser. The dough comes together easily and chills briefly before you roll it out and fill it with pineapple that's been gently spiced with a bit of nutmeg. Part cookie, part turnover, the dough is a soft one, rather than a flaky pastry. It's put together like a turnover but the texture is a little closer to a cookie.
For the Cookie Dough
1 cup granulated sugar
1/2 cup shortening
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup milk, for glazing
For the Pineapple Filling
1 (15-ounce) can crushed pineapple
2/3 cup granulated sugar
3 tablespoons all-purpose flour
2 tablespoons lemon juice
1 tablespoon margarine
1 dash ground nutmeg
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!
- If using self-rising flour, omit salt and baking soda.
- These turnovers are great when drizzled with a confectioners' sugar glaze or even a thin caramel brown sugar sauce.
- Add 1/4 cup shredded unsweetened coconut to the pineapple filling for a sweeter and even more tropical vibe.
- Use more than a dash of nutmeg, or substitute it for ground cinnamon or ground ginger instead.
How to Store and Freeze Pineapple Turnovers
These pineapple turnovers will keep at room temperature in a covered airtight container for 3 to 5 days. Reheat, if desired, in the microwave or a low oven (around 300 F) for a few minutes.
These cookie-like turnovers will also freeze well. Wrap them individually in foil and then freeze, stored in a zip-close plastic bag. You can either defrost them at room temperature or pop them in a 350 F oven for about 15 minutes or until completely heated through again.