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Pineapple turnovers

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Ingredients/Components

sugar - 2 Tbsp
eggs - 3 item
salt - 2 tsp
flour - 7 c
cornstarch - 6 Tbsp
water - 1/2 c
Crisco - 2 c
dry yeast - 1 pkg
milk, scalded and cooled - 1 c
Cut Crisco into flour mixture

How to make pineapple turnovers:

Stir together flour, sugar, salt and dry yeast. Cut Crisco into flour mixture. Beat eggs slightly. Add to milk, then mix into flour mixture with wooden spoon. Cover and chill overnight.

Break off pieces of dough the size of a large walnut and roll into a circle on powdered sugar-covered board. Put teaspoon of filling in center, then fold dough over 1/3 from each side. Place on greased baking sheet. Bake at 350° for 20 minutes or until golden. Makes 6 dozen.Filling:2 cans crushed pineapple1 1/2 c. sugar6 Tbsp. cornstarch1/2 c. water Mix together sugar and cornstarch, then add pineapple and water. Bring to a boil, stirring constantly, then cool.

Recipe categories: Desserts, Pies and tarts, Low protein.

Rating:

3.7

Average rating: 3.7, total votes: 9

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