Woo Hoo, VACATION! Sorry to shout, but I've been looking forward to this vacation week for a while. I've got a to do list a mile long, and I'm trying to balance it with some fun as well. My chore for today was a pantry clean out. I pulled out everything from the cabinets and organized it on the kitchen table. I checked everything over for expired goods, and made an inventory list. As I was putting things back in the cabinets, I kept thinking about a can of pineapple and some coconut and wondering what I could do with it.
I considered pie, then cake. Then I remembered the box of puff pastry I had stashed in the freezer. Turnovers! A little brown sugar, a little rum extract, a little bit of the tropics here in New Hampshire. :)
* Exported from MasterCook *
1 box frozen puff pastry -- thawed
20 ozs pineapple tidbits (in juice, not syrup)
1/2 c sweetened shredded coconut -- plus additional for garnish
1 T brown sugar
1 t rum extract
Egg, beaten with a teaspoon of water
1 tbsp reserved pineapple juice
1/2 c confectioner's sugar.
Preheat oven to 400 degrees. Line 2 baking sheets with nonstick mat or parchment. Roll puff pastry out gently to a a 12x12 square. Using a pizza cutter or knife, cut each sheet into 4 squares.
Drain pineapple, reserving juice. In a medium bowl, combine pineapple, coconut, brown sugar and rum extract. Set aside.
Brush edges of puff with egg wash. Place 2 heaping tablespoons of fililng in the center. Fold over, pressing the edges slightly to seal. Crimp edges with a fork. Brush the top of the turnover with egg wash. Repeat with the other squares.
Bake, 1 sheet at a time, for 16 to 19 minutes. Cool completely. Combine 1T reserved pineapple juice and 1/2c confectioner's sugar for glaze. Drizzle over top of turnovers with a fork. Sprinkle with additional coconut, if desired.
Submitted to Taste of Home