Pineapple Cream Cheese Turnovers
In Search of Yummy-ness
In Search of Yummy-ness
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  • 1 397 g package Tenderflake puff pastry, defrosted 1 250g brick of plain cream cheese (or pineapple flavoured, if you can find it) 1 250g jar pineapple jam 1 egg, beaten 2 tbsp coarse sugar Instructions Preheat oven to 425°F. Each package of Tenderflake puff pastry comes with two square blocks of pastry. You're going to roll each block separately. Roll the pastry into 9" squares, trying not to make the pastry too thin. Then cut each square into 4 equal squares. You should now have 8 squares of puff pastry (4 from each block). In a small bowl, heat 1 heaping tablespoon of jam in the microwave for about 10 seconds. You just want the jam to be warm enough to spread easily. Use a pastry brush to coat each square with a thin layer of jam, this will help the pastry stick together when you seal it. Cut the cream cheese into 8 equal cubes, if using the entire brick (see note). Use your fingers to flatten each cube, and gently press each piece onto a pastry square. Add at least 1 tablespoon of jam on top of each pastry square, aiming towards the centre. You can fit about 1½ tablespoons of jam into the turnover (some will leak out during baking). Fold the squares in half to form triangles, pressing the edges down gently with your fingers. Use a fork to gently press down around the edges of the turnovers. Crimping the pastry like this will help to seal the turnovers, preventing most of the filling from leaking out. Brush each turnover with the beaten egg, then sprinkle with coarse sugar. Place the turnovers on 2 parchment lined baking sheets (4 turnovers per tray), and bake in the oven for 12-15 minutes, or until golden brown. Serve warm. Notes This recipe is very heavy on the cream cheese, so feel free to reduce the amount if you want to. 3.3.3070



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