Pear and Pineapple Turnovers
- Ready In:
- 45mins
- Ingredients:
- 16
- Yields:
-
40 turnovers
ingredients
- 5 cups flour
- 2 cups shortening
- 2 teaspoons salt
- 2 tablespoons vinegar
- 2 eggs
- 1⁄2 cup water
- 2 quarts pears, drained
- 1 (6 ounce) can pineapple tidbits, drained
- 1 (6 ounce) can crushed pineapple
- 1⁄4 cup sugar
- 2 cups liquid drained from fruit
- 1⁄4 teaspoon salt
- 1⁄2 cup cornstarch
- 3 drops lemon extract
- 3⁄4 cup powdered sugar
- 1⁄4 - 1⁄2 teaspoon vanilla, to taste
directions
- Preheat oven to 450.
- Mix flour, shortening and salt.
- Mix vinegar, eggs and water in seperate bowl and beat until frothy.
- Add to flour mix.
- Mix until very wet.
- Roll pie crust out to very thin.
- Cut with a knife into 4 inch squares.
- Dice drained pears into a bowl and add drained pineapple and crushed pineapple.
- Set aside.
- In a saucepan, put sugar, salt and liquid.
- Bring to a rolling boil.
- Turn off heat and add cornstarch that has been mixed with a little cold water.
- Stir until the mixture has the consistency of paste (if more cornstarch is needed, add additional. It thins out when added to the fruit.).
- Mix liquid and fruit, stirring carefully as not to break up the fruit.
- Add lemon extract.
- Place one tbsp filling into pie crust squares.
- Fold the crust from corner to corner to make a triangle.
- Crimp around edges with a fork.
- Place on cookie sheet, covered in aluminum foil.
- Cut a small slit on top of each turnover.
- Brush with milk and bake until golden brown.
- Mix together the powdered sugar, vanilla, and enough water to make a thin paste.
- Spread about one tsp glaze over each turnover while still hot.
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RECIPE SUBMITTED BY
xochitl angulo
salt lake city, utah
i love to cook, read, and play with my pug and husband. i also LOVE hanson.