Cheese and pineapple turnovers



     Make this easy pastry recipe for you next party using my homemade pineapple jam recipe. You are going to delight your friends. 

    dessertsandgoodfoodblogspot.com



Ingredients:
1 box puff pastry
8 ounces cream cheese
1 tablespoon granulated sugar
1 teaspoon vanilla extract

1 cup simple syrup (recipe below)
1/4 cup granulated sugar
1 egg white mixed with 1 tablespoon of water

Defrost the puff pastry 20 minutes on the counter.
Meanwhile in a small bowl mix the cream cheese and vanilla. Set aside.
Lightly sprinkle the work surface with flour and unfold the puff pastry. Lightly dust the rolling pin and roll over the dough a couple times to smooth out the surface.

 Cut the dough in 3 x 4 inch rectangle and put 1 teaspoon of the filling in the center.

With the pastry brush lightly apply the egg wash over the edges of the pastry. Fold over the pastry and seal with a 
fork.













Apply egg wash over the turnover and sprinkle sugar on top. Transfer the turnover to a baking sheet and freeze for 1 hour or until needed.















Preheat the oven to 350°F and make a 1/2 inch cut along the middle of the pastries for steam to escape as it rises. Bake for 20 minutes or until golden. Remove from the oven and transfer to a cooling rack. 

 With a clean pastry brush apply the simple syrup over the pastries. Let them cool to room temperature.













Pineapple simple syrup











Ingredients:

1 cup fresh pineapple juice or 
good quality canned juice
1 cup granulated sugar 
In a small saucepan combine the sugar and the juice. Bring to a boil over medium high heat, stirring to dissolve the sugar. Cook for about 2 minutes. Skim the surface and transfer to a glass container with a lid until needed. 

Comments

Little Cooking Tips said…
Excellent recipe Maria! It's one of those delicious, homemade treats that are both traditional and hearty.
Great work!
Greetings from Athens,
Panos and Mirella
August 27, 2015 at 12:24 PM
Maria M. Rivera said…
Thanks for your comment LittleCookingTips Panos-Mirella I really appreciate it!!!
September 13, 2015 at 11:09 AM
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