Pineapple turnover
Pineapple turnover
Ingredients/Components
- 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.
Rating:
Related ingredients:
sugar, eggs
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