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Oxmoor House
2 1/2 dozen turnovers


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1 package dry yeast
1/4 cup warm water (105° to 115°)
6 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
2 cups shortening
3 eggs, beaten
1 cup milk


Dissolve yeast in water; let stand 5 minutes or until bubbly. Set aside.

Combine flour, 1 tablespoon sugar, and salt in a large mixing bowl; mix well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Combine eggs and milk; gradually add to flour mixture, beating at medium speed of electric mixer until smooth. Add yeast mixture, mixing well. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in bulk.

Punch dough down. Sprinkle lightly floured surface with sugar. Roll pastry to 1/8-inch thickness on surface. Cut into thirty 4-inch squares.

Spoon 1 tablespoon pineapple filling in center of each pastry square. Moisten edges of squares; fold pastry in half to form rectangles. Press edges firmly together to seal.

Place on ungreased baking sheets. Bake at 425° for 15 minutes or until lightly browned.

Created date

February 2010