Pineapple Gingerbread Turnovers Recipe

Pineapple Gingerbread Turnovers

Ingredients

Gingerbread Dough :

• 2 1⁄ 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1⁄ 2 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1⁄ 2 cup light muscovado or light brown sugar, packed
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons peeled and shredded fresh ginger (use a box grater)
• Granulated sugar , for glazing the turnovers

Pineapple Filling :

• 1⁄ 3 cup light muscovado or brown sugar, packed
• 1 tablespoon unbleached all-purpose flour
• Grated zest of 1 lemon
• 1⁄4 pineapple , peeled and cored

Cooking Instructions: 

1. Make the dough at least 2 hours before baking the turnovers. Whisk together the flour, baking powder, and salt in a large bowl. Using a an electric mixer (preferably a heavy-duty standing mixer fitted with the paddle attachment) at high speed, beat the butter and sugar until light in color and texture, about 3 minutes. One at a time, beat in two of the eggs, then the vanilla and ginger. Reduce the mixer speed to low. Add the flour mixture and mix until thoroughly combined. (If using a hand mixer, use a wooden spoon to stir in the flour.) Gather up the dough and divide in half. Flatten each portion into a thick disk. Wrap each in plastic wrap and refrigerate until chilled and firm, at least 2 hours or overnight.
2. Position a rack in the center of the oven and preheat to 400°F. Line two baking sheets with parchment paper or a silicone baking mat. Whisk the remaining egg with 2 teaspoons of water.
3. Lightly flour a work surface. Working with one disk of dough at a time, roll out the dough into a 12 inch square. Cut into four 6-inch squares.
4. To make the filling, whisk together the brown sugar, flour, and lemon zest in a bowl. (To discourage the pineapple from giving off too many juices, chop it just before making the filling, and mix the pineapple with the flour mixture in two batches.) Chop the pineapple into 1⁄2-inch dice. You should have 2 cups of chopped pineapple. In another bowl, mix half of the flour mixture with half of the pineapple.
5. Brush the edges of a gingerbread square with the egg mixture. Place about 1⁄4 cup of the pineapple mixture in the center of the square. Fold the edges together to meet, forming a triangle, and press gently but firmly. Dip the tines of a fork in flour, then press and seal the edges with the fork. Place the turnovers on the baking sheet and poke air holes in the dough with the tines of the fork. Repeat with the remaining three squares of one batch of dough and the filling. (This should not be done until ready to bake, as the fruit gives off its juices quickly.) Brush the turnovers with the egg mixture and sprinkle with granulated sugar.
6. Place one sheet of turnovers in the oven. Bake until the turnovers are golden brown, 15 to 18 minutes. Transfer to a wire cake rack to cool. While the first tray is baking, roll out the second portion of dough, and fill with the second batch of the pineapple filling. Repeat the egg glaze and sugar topping with the second sheet.
7. Serve warm.