Monday, April 25, 2016

Tropical Turnovers

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 *

                            Tropical Turnovers

  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
                        For glaze
  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.

Yield:
  "8 "


Submitted to Taste of Home