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TEST KITCHEN APPROVED

Giant Pineapple Turnover

Name: Giant Pineapple Turnover
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 sheet refrigerated pie pastry; 1 medium tart apple, peeled and coarsely chopped; 1 can (8 ounces) crushed pineapple, well drained; 3/4 cup sugar; 1/3 cup finely chopped celery; 1/3 cup raisins; 1/3 cup chopped walnuts; 1/4 cup all-purpose flour; Ice cream, optional

TEST KITCHEN APPROVED

Total Time:Prep: 10 min. Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Carolyn Kyzer, Alexander, Arkansas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

Fresh apple, canned pineapple and plump raisins combine in this fun turnover from field editor Carolyn Kyzer of Alexander, Arkansas. The crust, made from refrigerated pie pastry, is a tasty shortcut.

TEST KITCHEN APPROVED

Giant Pineapple Turnover

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Yield:4 servings

Prep:10 min

Cook:30 min

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Ingredients

1 sheet refrigerated pie pastry
1 medium tart apple, peeled and coarsely chopped
1 can (8 ounces) crushed pineapple, well drained
3/4 cup sugar
1/3 cup finely chopped celery
1/3 cup raisins
1/3 cup chopped walnuts
1/4 cup all-purpose flour
Ice cream, optional

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Directions

1
Unfold pastry and place on a baking sheet. In a bowl, combine the apple, pineapple, sugar, celery, raisins, walnuts and flour; toss gently. Spoon filling onto half of crust, leaving 1 in. around edge. Fold pastry over filling and seal edge well. Cut slit in top.

2
Bake at 400° for 30-35 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Cut into wedges. Serve with ice cream if desired.