Pineapple turnover

Pineapple turnover

Pineapple turnover

Pineapple turnover photo 1
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Pineapple turnover photo 3


  • c sugar - 3/4 item
  • c flour - 1/4 item
  • c chopped walnuts - 1/3 item
  • c raisins - 1/3 item
  • c finely chopped celery - 1/3 item
  • sheet refrigerated pie crust - 1 item
  • medium sized tart apple, peeled and coarsely chopped - 1 item
  • 1-8 oz can crushed pineapple, well drained

How to make pineapple turnover:

Unfold pastry crust and place on a baking sheet. Combine the other ingredients in a bowl until thoroughly mixed. Spoon filling onto half of pastry crust, leaving a 1 inch margin around the edge. Fold other half of crust over filling and seal the edges with your fingers or fork.

Bake at 400 degrees for 30-35 minutes or until crust is golden brown and filling is bubbly. Cool in a wire rack. Cut into wedges and serve with ice cream or whipped topping if desired. Serves 4.

NOTE; Smaller turnovers may be made by cutting pastry crust into triangles before filling each triangle. Seal and bake as before but may take less time to bake.

Recipe categories: Pie, Pineapple.

Pineapple turnover
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Related ingredients:
sugar, eggs
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