Pineapple Turnovers

2 cans (8 ounces each) crushed pineapple in pineapple juice, undrained
1/4 cup cornstarch
1/4 cup plus 1 teaspoon sugar, divided
4 teaspoons lemon juice
1 package (15 ounces) refrigerated piecrusts
1 Tablespoon milk

Combine, cornstarch and 1/4 sugar in a small saucepan. cook over medium heat, stirring constantly, until mixture thickens and turns clear, about 5 minutes; remove from heat. Stir in lemon juice. Cool pineapple mixture to room temperature, about 1 hour.

Preheat oven to 375°F. Roll out each piecrust on a lightly floured surface to a 12-inch square. Cut each into four 6-inch squares.

Spoon about 1/4 cup pineapple mixture along diagonal of each square; fold dough over filling to form a triangle. Crimp edges with a fork to seal. Place on ungreased baking sheets.

Brush turnovers with milk; cut vents on top of each. Sprinkle with remaining sugar. Bake turnovers until golden, 20-25 minutes. Remove from baking sheets; place on wire racks to cool.

Makes 8 turnovers


Helpful Tips

The pineapple filling becomes extremely hot; be sure to let the turnovers cool 10-15 minutes before serving.

Mix 'n' Match

For a colorful tropical dessert, use the cooled pineapple mixture as a topping for your favorite sundae.