Pineapple Turnovers

Pineapple Turnover Recipe

The Spruce

Prep: 15 mins
Cook: 10 mins
Chill: 60 mins
Total: 85 mins
Servings: 54 servings
Nutrition Facts (per serving)
76 Calories
2g Fat
12g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 54
Amount per serving
Calories 76
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 8mg 3%
Sodium 31mg 1%
Total Carbohydrate 12g 5%
Dietary Fiber 0g 1%
Total Sugars 8g
Protein 1g
Vitamin C 1mg 4%
Calcium 9mg 1%
Iron 0mg 2%
Potassium 26mg 1%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

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

Steps to Make It

  1. Gather the ingredients.

    Chinese Sesame Cookie Recipe ingredients
     The Spruce
  2. Mix together the sugar, shortening, eggs, and vanilla.

    Sugar, shortening, eggs and vanilla combined for pineapple turnover batter

    The Spruce Eats

  3. Stir in the flour, salt, and baking soda. Cover and refrigerate for at least 1 hour.

    Mix wet and dry ingredients for pineapple turnover dough

    The Spruce Eats

  4. Meanwhile, prepare the filling.

    Prepare the filling ingredients for pineapple turnovers

    The Spruce Eats

  5. Drain the pineapple, reserving 1/2 cup of the syrup.

    drain the pineapple
     The Spruce
  6. Mix the sugar and flour in ​a saucepan.

    Mix the sugar and flour in a saucepan

    The Spruce Eats

  7. 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.

    Pineapple cooking on stovetop

    The Spruce Eats

  8. Preheat oven to 400 F. Roll dough about 1/16-inch thick on a floured surface.

    Rolled dough for pineapple turnovers

    The Spruce Eats

  9. Cut into 3-inch rounds or squares.

    Cut turnover dough into 3-inch rounds or squares

    The Spruce Eats

  10. Spoon about 1 teaspoon of filling onto one side of each circle, leaving enough of an edge to seal.

     About 1 teaspoon of pineapple filling on turnover dough

    The Spruce Eats

  11. Fold the dough over filling and pinch edges to seal.

    Pineapple turnover dough folded in half

    The Spruce Eats

  12. Place cookies about an inch apart on ungreased baking sheets. Brush with milk and sprinkle with sugar.

    Pineapple turnovers brushed with milk

    The Spruce Eats

  13. Bake until lightly browned, about 8 to 10 minutes. Immediately remove from baking sheet.

    Baked pineapple turnovers

    The Spruce Eats

  14. Serve and enjoy!

Pineapple turnovers on a plate

The Spruce Eats

Tip

  • If using self-rising flour, omit salt and baking soda.

Variations

  • 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.