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Pineapple and palm sugar turnovers
Pineapple and palm sugar turnovers
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Transport yourself back to childhood with these easy tropical turnovers - a delicious twist on a retro classic.
Ingredients:
  • 1/2 small pineapple
  • 50g shredded coconut
  • 50g palm sugar, grated
  • 2.20 gm vanilla extract
  • 1/4 tsp ground star anise
  • 1 quantity sweet pastry
  • 60ml milk
  • White sugar, for sprinkling
Instructions:
  • Preheat the oven to 190C. Peel the pineapple, then slice the flesh in half lengthwise and remove the core from each piece. Dice the flesh into 5mm cubes and place them in a bowl. Mix in the coconut, palm sugar, vanilla, and star anise until well combined.
  • Take the pastry and separate it into 8 pieces. Take one piece at a time and roll it out with a lightly floured rolling pin on a floured piece of baking paper until it forms a 15cm round shape.
  • Dollop a generous spoonful of pineapple mixture onto half of the pastry round. Fold the pastry over to create a half-circle shape, then seal the edges by pressing with your fingertips. Place the turnovers on a baking paper-lined tray. Make small slits across the top of the pastry every 1cm, then brush with milk and sprinkle with sugar. Repeat the process with the remaining pastry rounds.
  • Bake until golden brown, then serve warm or at room temperature.

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