- 15 oz. can crushed pineapple
- ½ c. diced maraschino cherries
- ½ c. sugar
- ¼ c. brown sugar
- 2 tbsp. corn starch
- 4 tbsp. butter
- 2 tbsp. milk
- 17.3 oz. box Pepperidge Farm Puff Pastry Sheets
- 2 tbsp. sugar
- 1 ½ c. powdered sugar
- 1 tsp. vanilla extract
- ¼ c. pineapple juice from the can
- In a large sauce pan, melt the butter and add both sugars. Stir until they both dissolve and bring to a slight boil. Open the can of pineapple and with a spoon scoop the crushed pineapple into the bubbling butter. You want to do this so there isn’t a lot of water into mixture. Also you are going to need some of the pineapple juice for the glaze. Don’t forget. Then add the chopped cherries and stir evenly. Allow to simmer for 2-3 minutes.
- One tablespoon at a time, add the cornstarch and stir until each tablespoon completely dissolves. The filling will thicken and once it does remove from heat and allow to slightly cool.
- Take one roll of the pastry sheets and roll it out on a floured surface. If there are gaps in the pastry, you can take a little bit of water and mesh it back together. With a round biscuit cutter about the size of 2.3” /5.8 cm or a fairly large size biscuit cutter, make as many rounds as you can on each sheet.
- Take a small spoon and add some of the filling in the middle of each round. Bring one side of the pastry round together and pinch the edges together until they are sealed and use the edges of a fork to press around the edges. Place them on a baking sheet that is lined with parchment paper. Repeat process until both pastry sheets are used. You may have to use a dough roller to roll out the scraps of dough.
- Take a knife and make 2 small slits on the top of each turn over, brush with milk, and sprinkle with sugar. Bake for 15 minutes.
- To make the glaze, whisk together the powdered sugar, vanilla extract, and pineapple juice. Once blended, drizzle the turnovers with the glaze.