Giant Pineapple Turnover
TOTAL TIME: Prep: 10 min. Bake: 30 min.
YIELD: 4 servings.
Fresh apple, canned pineapple and plump raisins combine in this fun turnover from field editor Carolyn Kyzer of Alexander, Arkansas. The crust, made from refrigerated pie pastry, is a tasty shortcut.
Ingredients
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1 sheet refrigerated pie pastry
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1 medium tart apple, peeled and coarsely chopped
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1 can (8 ounces) crushed pineapple, well drained
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3/4 cup sugar
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1/3 cup finely chopped celery
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1/3 cup raisins
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1/3 cup chopped walnuts
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1/4 cup all-purpose flour
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Ice cream, optional
Directions
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1.
Unfold pastry and place on a baking sheet. In a bowl, combine the apple, pineapple, sugar, celery, raisins, walnuts and flour; toss gently. Spoon filling onto half of crust, leaving 1 in. around edge. Fold pastry over filling and seal edge well. Cut slit in top.
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2.
Bake at 400° for 30-35 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Cut into wedges. Serve with ice cream if desired.
Nutrition Facts
1 piece: 574 calories, 20g fat (6g saturated fat), 10mg cholesterol, 211mg sodium, 96g carbohydrate (61g sugars, 2g fiber), 6g protein.
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