Pineapple Turnovers

Fresh Pineapple
Fresh Pineapple. Kyle McDonald/Flickr/CC 2.0
  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: 54 servings
Ratings

When chocolate chip cookies just won't do, try this delightfully tropical, Pineapple Turnover and Cookie Recipe. This sweet treat is slightly out of the ordinary but still a crowd pleaser. 

What You'll Need

  • For the Cookie Dough:
  • 1 cup sugar
  • 1/2 cup shortening
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour (*see note below for self-rising flour)
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • For the Pineapple Filling:
  • 1 can (15 ounces) crushed pineapple
  • 2/3 cup sugar
  • 3 tablespoons flour
  • 2 tablespoons lemon juice
  • 1 tablespoon margarine
  • dash ground nutmeg

How to Make It

  1. Mix 1 cup sugar, the shortening, eggs, and vanilla. Stir in flour, salt, and baking soda. Cover and refrigerate for at least 1 hour.
  2. Prepare Filling: drain pineapple well, reserving 1/2 cup syrup. Mix 2/3 cup sugar and 3 tablespoons flour in ​a saucepan. Stir in pineapple, reserved syrup, 2 tablespoons lemon juice, 1 tablespoon margarine, and a dash of nutmeg. Cook, stirring constantly, until mixture thickens, about 5 minutes. Cool pineapple filling completely.
  1. Heat oven to 400°. Roll dough about 1/16-inch thick on a floured surface. Cut into 3-inch rounds or squares. Spoon about 1 teaspoon filling onto one side of each circle leaving enough of an edge to seal. Fold dough over filling; pinch edges to seal. Place cookies about 1 inch apart on ungreased baking sheets. Brush with milk and sprinkle with sugar.
  2. Bake until lightly browned, about 8 to 10 minutes. Immediately remove from baking sheet. Makes about 4 1/2 dozen pineapple cookies.

Recipe Tips

*If using self-rising flour, omit salt and baking soda.

More Pineapple Cookies

Tropical Pineapple Oatmeal Cookies
Pineapple Cookies
Pineapple Coconut Ambrosia Cookies