Home Cooking Recipes
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Mango and Pineapple Turnovers

Ingredients:
1/2 package (15 oz.) refrigerated pie crusts
1 1/2 cups chopped, peeled DOLE Mango or Fresh Pineapple
1 tablespoon all-purpose flour
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 beaten egg
1 tablespoon water












Directions: Preheat ovent o 375F. Roll dough on lightly floured sufarce to 14-inch round. Cut dough into quarters. Stir toghether chopped fruit, flour, sugar, cinnamon and nutmeg until well combined. Spoon about 1/3 cup filling onto center of each pastry quarter. Bring corner of pastry dough together over filling, enclsoing filling. Pinch all edges togehter with fingers, turn edges over 1/4inch. With spatula, trasnfer turnover to an ungreased baking sheet. Repeat with remaining pastry quarters. Whisk together egg and water; brush mixture over each pastry. Bake 20 to 25 minutes or until pastry is golden brown. Transfer tarts to rack to cool. Serve warm or cool.

Notes:

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