Best Tangerine Pie Caramelized Pineapple Turnovers Recipes

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TANGERINE PIE-CARAMELIZED PINEAPPLE TURNOVERS



Tangerine Pie-Caramelized Pineapple Turnovers image

Just to clarify-there are no tangerines in this recipe and it doesn't look like a pie. But it's still delicious. In Singapore, these turnovers, also known as kuey taht, are a highly prized gift for Chinese New Year. Traditionally, people give away fresh tangerines (_tangerine_ is a homonym for "gold" in Chinese). When Western-style baked goods were introduced, this round turnover was created to resemble the real thing: thus its crackly orange egg yolk wash and clever little clove on top. **CHEF'S TIP:** Don't eat the cloves. They are only a decorative touch, and biting into one will definitely be a shock to your palate.

Provided by Pichet Ong

Yield Makes 5 1/2 dozen turnovers

Number Of Ingredients 13

2 small pineapples, peeled, cored, and finely diced
1 cup plus 2 tablespoons (6 1/3 ounces/180 grams) crushed palm sugar
1 cinnamon stick
1/8 teaspoon salt
2 cups (10 3/8 ounces/300 grams) all-purpose flour, plus more for rolling
1/3 cup plus 2 tablespoons (1 3/4 ounces/50 grams) custard powder
1 tablespoon dried milk powder
3/4 cup plus 1 1/2 teaspoons (6 3/8 ounces/180 grams) unsalted butter, at room temperature
2/3 cup (2 1/2 ounces/70 grams) confectioners' sugar
1 teaspoon salt
1 large egg
3 large egg yolks, beaten
66 whole cloves, optional

Steps:

  • 1. To make the pineapple filling: Put all of the ingredients into a medium saucepan, set over low heat, and cook, stirring occasionally, until the sugar has dissolved and all the liquid has evaporated, about 45 minutes. Transfer to a bowl, cover, and refrigerate for at least 2 hours, or as long as overnight.
  • 2. To make the dough: Sift the flour, custard powder, and dried milk together and set aside.
  • 3. Put the butter, confectioner's sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until the mixture is light and creamy, about 4 minutes. Scrape down the sides and bottom of the bowl, add the flour mixture, and mix until incorporated. Add the egg and mix just until the dough comes together; it will be quite sticky. Form the mixture into a ball, press it into a 1-inch-thick disk, and wrap tightly in plastic wrap. Chill until firm, at least 2 hours, or as long as overnight.
  • 4. Line two baking sheets with parchment paper. Unwrap the chilled dough and form it into 1-inch balls. Using your fingertips, press one ball into a thin 3-inch disk. Put 1 tablespoon of the pineapple filling in the center of the dough circle, fold over to make a half-moon, and pinch the edges together to seal. Twist off any excess dough, press and gently roll the half-moon shape into a ball. Repeat with the remaining dough and filling. Alternatively, roll the whole disk of dough out on a lightly floured surface to a 1/8 inch thickness, cut out 3-inch circles with a cookie or biscuit cutter, and fill and shape them. Put the filled balls 1 inch apart on the baking sheets, and chill until firm, about 15 minutes.
  • 5. Meanwhile, preheat the oven to 350°F.
  • 6. Brush the balls with the egg yolks and stick a clove, if desired, in the center of each. Bake until golden brown, about 12 minutes. Cool completely on a rack before serving.

TANGERINE PIE: CARAMELIZED PINEAPPLE TURNOVERS



Tangerine Pie: Caramelized Pineapple Turnovers image

This delicious tangerine pie recipe, which is actually caramelized pineapple turnovers, can be found in "The Sweet Spot" by Pichet Ong.

Provided by Martha Stewart

Categories     Dinner Recipes

Yield Makes about 3 dozen turnovers

Number Of Ingredients 12

2 medium, ripe pineapples, peeled, cored, and finely chopped
1 cup plus 2 tablespoons crushed palm sugar
1 cinnamon stick
1 1/8 teaspoons salt
2 cups all-purpose flour, plus more for rolling
1/3 cup plus 2 tablespoons custard powder
1 tablespoon dried milk powder (full fat, not skim)
3/4 cup plus 1 1/2 teaspoons unsalted butter, room temperature
2/3 cup confectioners' sugar
1 large egg
3 large egg yolks, beaten
36 whole cloves, optional

Steps:

  • Prepare filling: In a medium saucepan, combine pineapple, palm sugar, cinnamon, and 1/8 teaspoon salt. Place saucepan over low heat, and cook, stirring occasionally, until sugar has dissolved and liquid has evaporated, about 45 minutes. Transfer mixture to a bowl, cover, and refrigerate at least 2 hours, or up to overnight. Tip: Crushed Palm Sugar and Custard Powder (fat free is okay to use) can be found at kalustyans.com.
  • Prepare dough: Into a medium bowl, sift together flour, custard powder, and dried milk; set aside.
  • Place the butter, confectioners sugar, and remaining teaspoon salt in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until mixture is light and creamy, about 4 minutes. Scrape down the sides and bottom of the bowl; slowly add flour mixture and mix until well incorporated. Add egg and continue mixing just until the dough comes together; it will be sticky. Form mixture into a ball, press into a 1/4-inch-thick disk, and tightly wrap with plastic wrap. Refrigerate until chilled and firm, at least 2 hours, or up to overnight.
  • Line two baking sheets with parchment paper; set aside. Unwrap chilled dough and form into 1-inch balls. Press each ball into a thin 3-inch disk. Put 1 heaping teaspoon pineapple mixture in the center of each disk. Fold dough over filling to make a half-moon shape; pinch edges to seal in filling. Gently press and roll dough back into a 1-inch ball. Place filled dough balls 1 inch apart on prepared baking sheets. Refrigerate until chilled and firm, about 15 minutes.
  • Meanwhile, preheat oven to 350 degrees.
  • Brush each dough ball with egg yolk and stick a clove in the center of each, if desired. Bake until golden, 20 to 25 minutes. Transfer to a wire rack and cool completely before serving.

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