Tropical Turnovers Recipe
Tropical Turnovers Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Friends and family won't be able to stop nibbling on these tasty turnovers. Our home economists tuck a fruity filling inside tender pastry pockets.
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 20 min. + cooling

Ingredients

  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 ounces cold cream cheese, cut into small pieces
  • 3/4 cup cold butter, cut into small pieces
  • 3 tablespoons cold water
  • FILLING:
  • 1-1/4 cups finely chopped peeled mangoes
  • 1/2 cup guava jelly
  • 1 tablespoon chopped fresh mint
  • 1/2 teaspoon grated lemon peel
  • 1 egg, lightly beaten
  • 2 teaspoons water
  • 2 teaspoons sugar

Directions

In a bowl, combine the flour, baking powder and salt; cut in cream cheese and butter until crumbly. Gradually add water, tossing with a fork until dough is moistened. Knead in bowl until a ball forms; flatten into a disk. Wrap in plastic wrap; refrigerate for at least 1 hour or until easy to handle.
In a bowl, combine the mangoes, jelly, mint and lemon peel; set aside. In a small bowl, whisk egg and water. On a floured surface, roll out dough to 1/8-in. thickness; cut into 4-in. circles. Spoon 2 teaspoons mango mixture into the center of each circle. Brush edges with water; fold dough over filling and seal with a fork. Brush with egg mixture; sprinkle with sugar.
Place on foil-lined baking sheets. Bake at 375° for 20-23 minutes or until golden brown. Remove to wire racks to cool. Yield: 2 dozen.
Originally published as Tropical Turnovers in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p233

Nutritional Facts

1 each: 136 calories, 8g fat (5g saturated fat), 31mg cholesterol, 107mg sodium, 14g carbohydrate (6g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 ounces cold cream cheese, cut into small pieces
  • 3/4 cup cold butter, cut into small pieces
  • 3 tablespoons cold water
  • FILLING:
  • 1-1/4 cups finely chopped peeled mangoes
  • 1/2 cup guava jelly
  • 1 tablespoon chopped fresh mint
  • 1/2 teaspoon grated lemon peel
  • 1 egg, lightly beaten
  • 2 teaspoons water
  • 2 teaspoons sugar
  1. In a bowl, combine the flour, baking powder and salt; cut in cream cheese and butter until crumbly. Gradually add water, tossing with a fork until dough is moistened. Knead in bowl until a ball forms; flatten into a disk. Wrap in plastic wrap; refrigerate for at least 1 hour or until easy to handle.
  2. In a bowl, combine the mangoes, jelly, mint and lemon peel; set aside. In a small bowl, whisk egg and water. On a floured surface, roll out dough to 1/8-in. thickness; cut into 4-in. circles. Spoon 2 teaspoons mango mixture into the center of each circle. Brush edges with water; fold dough over filling and seal with a fork. Brush with egg mixture; sprinkle with sugar.
  3. Place on foil-lined baking sheets. Bake at 375° for 20-23 minutes or until golden brown. Remove to wire racks to cool. Yield: 2 dozen.
Originally published as Tropical Turnovers in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p233

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