Pineapple and Palm Sugar Turnovers

Name: Pineapple and Palm Sugar Turnovers
Prep time: 40 min
Cook time: 2 h 20 min
Total time: 3 h
Yield: 8 serving(s)
Ingredients: 1/2 small pineapple; 50 g shredded coconut; 50 g palm sugar, grated; 1/2 teaspoon vanilla extract; 1/4 teaspoon ground star anise; 60 ml milk; white sugar, for sprinkling; 80 g icing sugar, sifted; 2 egg yolks; 250 g plain flour; 125 g unsalted butter, shilled and finely chopped; 1 tablespoon chilled water; 1 pinch salt

Submitted by Missy Wombat

"From Notebook magazine, November 2006"

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Ready In:: 3hrs
Ingredients:: 13
Serves:: 8

ingredients

¹⁄₂ small pineapple
50 g shredded coconut
50 g palm sugar, grated
¹⁄₂ teaspoon vanilla extract
¹⁄₄ teaspoon ground star anise
60 ml milk
white sugar, for sprinkling
Sweet pastry
80 g icing sugar, sifted
2 egg yolks
250 g plain flour
125 g unsalted butter, shilled and finely chopped
1 tablespoon chilled water
1 pinch salt

directions

Make a quantity of sweet pastry by combining the flour, icing sugar, butter and salt in a food processor until the mixture resembles breadcrumbs.
Whisk the egg and water separately until combined and then add gradually to the flour mixture while processing. Stop processing when the mixture forms large clumps before it forms a ball.
Turn the pastry out onto baking paper and knead gently to bring together. Form into a log and cover with plastic wrap and refrigerate for a minimum of 2 hours.
Preheat the oven to 190 deg Celsius.
Cut the skin from the pineapple, then cut flesh in half lengthways and remove core from each piece. Cut flesh into 5 mm cubes and place into a bowl. Add coconut, palm sugar, vanilla and star anise. Mix well to combine.
Divide pastry into 8 pieces. Working with 1 piece at a time, use a lightly floured rolling pin to roll pastry out on a lightly floured pice of baking paper until 15 cm round.
Place a heaped tablespoon of pineapple mixture on 1/2 the pastry round. fold pastry over to form a semicircle. Using fingertips, fold over the edge and crimp. Place on a baking paper lined oven tray. wit a small sharp knife, cut slits into the top of the pastry at 1 cm intervals. Brush with milk and sprinkle with sugar.
Bake for 20 minutes or until golden. Serve warm or at room temperature.

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RECIPE SUBMITTED BY

Missy Wombat

Australia

I'm an ex-pat NZer living in the tropical Top End of Australia. Which makes it a perfect place to make homemade bread and summer recipes all year around. I experiment on my 3 kids who have grown up trying new Zaar recipes every other day and they are thriving. I'm the lacto-ovo vegetarian in the family and somehow I got roped in to become a Forum Host here at Zaar. So check out the Vegetarian and Vegan Forum http://www.recipezaar.com/bb/viewforum.zsp?f=43 and feel free to join in whether you are a fully fledged vegan or someone who needs to cater for a vegetarian and has no idea where to start. Every year I try to do something a bit different to push the envelope a little bit. In 2005 I learned how to sail a dinghy; 2006's grand passion is mosaics. Check out my blog! Between raising three children, working almost fulltime and trying to pursue my hobbies...let's say that my time management skills have greatly improved over the years! I am also very interested in living a sustainable lifestyle. Essentially I'm finding that I'm getting back to the country lifestyle I enjoyed in my childhood even though these days I live in themiddle of suburbia. To this end I have started gardening although I am a total gardening virgin when it comes to gardening in a tropical climate. I also have a cookbook with a number of recipes you can make from scratch. Living clean and green is good for you AND cheaper!

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