Pineapple turnover pastry pro#

Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. Make crust: Combine flour, salt, and sugar in a food processor.More peach recipes you’ll love:ĭid you try this Peach Turnover Recipe? Let me know by leaving a comment and rating below! Print When ready to bake, brush with cream, sprinkle with sugar, and bake directly from the freezer, adding 1-2 minutes to baking time. Make Ahead Tipsįreeze assembled turnovers on a baking sheet until firm, then transfer to a freezer bag for up to 2 months.

Pineapple turnover pastry pro#

Pro Tip: You can also sprinkle the tops of the pastries with coarse sugar or cinnamon sugar before baking. Chill the assembled turnovers for 10 minutes (essential for flaky layers!), then brush with cream, sprinkle with sugar, and bake until golden brown. I also add one or two fresh peach slices sprinkled with sugar.įold the pastry over at a diagonal to form a triangle and seal by crimping the edges with a fork. For this recipe, about two teaspoons of peach filling is just the right amount. The second secret is the ratio of filling to pastry – use too much filling, and it can be tricky to seal the edges. Once you’ve cut out your squares, chill them in the refrigerator for at least 15 minutes. The first secret to perfect turnovers is chilling your pastry! Allow the dough to rest in the refrigerator for at least one hour before rolling and cutting squares of dough. The heavy cream adds a light sheen and nice even color, without the mess of an egg wash. Heavy cream – To brush over the turnovers before baking.Dissolve the starch in water, then whisk into the filling and simmer for 1 to 2 minutes, until thickened. Starch – A touch of arrowroot starch or cornstarch gently thickens the filling.You can also use frozen peaches or substitute fresh berries or apples. Fresh peaches – I use and recommend fresh peaches to make the homemade peach pie filling.Ice water – The key to flaky, tender pie crust!.The peaches are also cooked in butter to make the filling. Unsalted butter – Cold unsalted butter makes the crust super flaky.Sugar – Granulated sugar sweetens the peach filling and is sprinkled over the turnovers before baking.Salt – Adds flavor to the pastry and a pinch of salt enhances the flavor of the peach filling.Flour – Use all-purpose flour to make the pastry.A drizzle of vanilla glaze also makes a delicious topping! Essential Ingredients Golden, flaky, and simply irresistible, enjoy these easy peach turnovers warm from the oven with a dusting of powdered sugar (or for dessert with a scoop of vanilla ice cream). With the most flaky, all-butter pastry and a fresh peach filling (peaches cooked slowly with a touch of butter and sugar), these turnovers make one fine breakfast. Remove from oven and let cool in the cake pan for 10 minutes, then cover cake pan with a plate and invert quickly so that the pineapple is on the top.There’s nothing sweeter than the scent of freshly baked homemade peach turnovers. Bake for 30 minutes or until the cake springs back when lightly touched.Gently fold in beaten egg whites and pour batter into the cake pan over the top of the brown sugar and pineapple rings. Add this mixture to the flour mixture, stirring to combine. Beat two of the egg yolks until lemony yellow, then add in remaining ½ cup pineapple juice, vanilla, and remaining butter.

Sift flour, salt, white sugar and baking powder into a large bowl and set aside.You can use whole rings or cut into smaller pieces if you prefer. Place mixture in the bottom of the cake pan and then arrange pineapple over the top. Mix 5 tablespoons of butter with dark brown sugar and ¼ cup pineapple juice.

Melt butter and use some to grease an 18-centimetre cake pan.