Pineapple and palm sugar turnovers

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How to make Pineapple and palm sugar turnovers

  • Yield : 8
  • Prep Time : 0:30
  • Cook Time : 0:20
  • Total Time : 0:50

Ingredients

  • 1/2 small pineapple
  • 50g shredded coconut
  • 50g palm sugar, grated
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground star anise
  • 1 quantity sweet pastry
  • 1/4 cup (60ml) milk
  • White sugar, for sprinkling

Method

  • Step 1 Preheat oven to 190C. Cut skin from pineapple, then cut flesh in half lengthways and remove core from each piece. Cut flesh into 5mm cubes and place in a bowl. Add coconut, palm sugar, vanilla and star anise. Mix well to combine.
  • Step 2 Divide pastry into 8 pieces. Working with one piece at a time, use a lightly floured rolling pin to roll pastry out on a lightly floured piece of baking paper until 15cm round.
  • Step 3 Place a heaped tablespoonful of pineapple mixture on 1/2 the pastry round. Fold pastry over to form a semi-circle. Using fingertips, fold over edge and crimp. Place on a baking paper-lined oven tray. With a small, sharp knife, cut slits into top of pastry at 1cm intervals. Brush with milk and sprinkle with sugar. Repeat with remaining pastry rounds.
  • Step 4 Bake for 20 minutes or until golden. Serve warm or at room temperature.

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