Coconut pineapple turnovers are made SO easy with puff pastry. Just three ingredients form these simple pastries that are complemented beautifully with a drizzle of homemade salted caramel sauce.
We've reached the time of year when I start pushing the envelope as far as my outerwear is concerned. A few daffodils have bloomed, and when it's bright and beautifully sunny outside I'll think I don't need a coat. Until I go outside and get hit by a blast of thirty-something degree air, which has me running back in the house immediately.
Can it be spring already??
Besides dreaming about putting the coats up in storage for the year, I've been pining for spring-y and summery flavors. Not that I ever really stop thinking about fruit like peaches and watermelon, ice cream, and grilled everything, but once the calendar turned to March that feeling became harder to ignore.
So in that vein, I went through the recipe archives here to find a recipe that was in need of a photo refresh (whoo boy are there ever) that could satisfy some of my bright flavor cravings. I settled on these coconut pineapple turnovers because, hello, pineapple and coconut are quintessentially warm and tropical flavors. Perfect.
Recipe ingredients
I don't know if you can get simpler then this. Just three ingredients are all you need to make the turnover part of these pineapple turnovers.
The backbone of this recipe is frozen puff pastry. Sure you can make turnovers from scratch scratch, but puff pastry produces reliably light, flaky, and simple turnovers. If that wasn't enough, the filling is comprised of just two ingredients - crushed pineapple and flaked sweetened coconut.
Be sure when you drain the pineapple that you remove as much excess liquid as you can. I'm partial to using crushed pineapple in its own juice versus in syrup as we don't need gloppy. I'll pour as much of the crushed pineapple as can fit in a strainer and press on it using the back of a spoon to allow for as much of the juice to drain out as possible. Excess liquid won't be a good thing to add to turnover filling.
Easy recipe steps
First thaw the frozen puff pastry according to package directions. Then roll it out and slice into approximately twelve-inch squares. Each sheet will produce four squares.
Stir together the crushed pineapple and flaked coconut and arrange the mixture onto one diagonal half of each square, leaving at least a half-inch border area free. Dip your finger in water and run it along each free edge, then fold the other half of the pastry over top and press to seal. Go back over the sealed edge and crimp with a fork to help them stay together.
After a quick milk (or egg) wash, they bake for about twenty minutes, during which time they'll puff up beautifully. Brushing the tops of the turnovers with milk helps the tops become golden when baked. You can use an egg wash or your favorite egg wash alternative, but I usually don't want to 'waste' an egg for just a small use like this.
Serving suggestion
While these pineapple turnovers are great served warm or at room temperature, something that really takes them over the top is a drizzle of warmed caramel sauce.
Store-bought will do, but I'm partial to this homemade salted caramel sauce. It's balanced and a total treat. It feels a little dangerous to know how to make this at home.
Related recipes
For another kitchen assist from puff pastry, these puff pastry apple turnovers also couldn't be easier. Plus this post lists different ways to either make or buy the apple filling.
If you're a big coconut fan, these chewy toasted coconut cookies are a family favorite. Is coconut toasting away in the oven the best smell, or what?
Recipe notes
- Squeeze out as much of the excess liquid from the crushed pineapple so the filling isn't too watery.
- While I'm partial to homemade caramel sauce (recipe linked in the recipe card below), you can certainly use store-bought for a time-saving step.
Coconut Pineapple Turnovers with Caramel Sauce
Ingredients
- 1 17.3-oz package frozen puff pastry, thawed (two sheets)
- 1 20-oz can crushed pineapple in juice, drained well
- ¾ cup sweetened coconut flakes
- Milk for brushing, your preferred kind
- 8 teaspoon salted caramel sauce, for drizzling
Instructions
- Preheat oven to 400°F. Line one (or two, if necessary) baking sheets with parchment paper and set aside. In a medium-sized bowl, stir together the drained crushed pineapple and coconut flakes and set aside.
- Roll out one sheet of puff pastry into a roughly 12"-square onto a lightly floured surface, taking care to flour rolling pin as well to prevent sticking. Slice it into four equally-sized squares. You may want to refrigerate the remaining puff pastry sheet while you prepare the first one to make sure it doesn't become too warm.
- On one diagonal half of each pastry square, place approximately 3 tablespoons of the pineapple and coconut mixture and situate it into a triangle shape, leaving a ½" border along either side.
- Dip your finger in water and run it along the edges of each puff pastry square. Fold the diagonal half of each puff pastry square over top of the filling and press along the edges to adhere.
- Press the tines of a fork along the edges to help them stick.
- Repeat process with the second sheet of pastry dough. Now you will have eight turnovers.
- Brush tops of each turnover with milk.
- Bake for 18-20 minutes, or until turnovers have darkened to a golden brown on the tops and the edges and the dough has cooked through.
- Transfer turnovers to a wire rack to cool to your preferred temperature. Turnovers can be served warm or room temperature, with warm caramel sauce drizzled over top for an extra treat!
Notes
Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
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Giggles says
Delish!!! Made them today for the first and I am a believer. Just one question, do these to be stored in the fridge? I’m afraid they’ll get really soggy if I do
Alyssa says
I'm so glad you like them! I think they'd be fine at room temperature for a day or so, but the fridge or freezer would be best for longer storage. To counteract any sogginess I would reheat them on a sheet pan in a low (250-300F) oven so they can crisp up again. Just watch them so they don't overly brown.
Melanee L. Collins-Metzler says
I want to try these but I have a (whole fresh pineapple). Not sure if chopping it up and letting the juice drain will work... what do you think??
Melanee Collins-Metzler
Alyssa says
I haven't tried this recipe with fresh pineapple myself, but I think it would be fine.
Teri Inskeep says
12” X 12” seems very large.
Could they be made in a smaller size? And if so does that change the cooking time?
Making them tomorrow - so excited!!
Alyssa says
They can definitely be made smaller! It shouldn't impact the cooking time too much, though I'd check on them a little earlier just to make sure. I hope you enjoy!
Teri Inskeep says
Am I missing a step? Do you cut the 12 x 12 into four 6X6 squares? I don’t see that anywhere in the recipe.
Alyssa says
Hi Teri, I'm so sorry! A step is missing from the recipe card itself. Yes, each rolled out sheet will be cut into 4 squares.
Teri Inskeep says
Thanks!
That’s why I thought a 12 X 12 would be way too big!! LOL!!
They are delicious!
Making them again this weekend.
Alyssa says
Lol I see what you mean! So glad you liked them. 🙂
Christine @ Cooking with Cakes says
my life needs this. that is all 🙂
Ashley says
Yup, I'm the same way. I hate the act of actually packing. I love making my lists of things to pack but actually doing it? Nope hate it!
I think making these turnovers was a perfect way to procrastinate! I mean with coconut and caramel sauce? Seriously yum.
Alyssa says
Thanks! And I'm glad to hear I'm not alone, Ashley! 🙂
Alyssa says
Yes! I have a few bags filled with the most random things. It got to the point in sorting and packing that I just emptied the contents of a few drawers, bins, etc. into separate bags to organize when I'm unpacking. I have a funny feeling that I may just refill the bins/drawers with the mish mosh of contents once we're in Nashville. 🙂 Thanks Cindy - hope you're enjoying your weekend, too!
Alessandra // the foodie teen says
These look amazing and so easy to make! They'd totally be on my OMG-I-have-guests-coming-in-10-minutes list because I always have puff pastry + canned pineapple!
Alyssa says
Thanks Alessandra! And YES - these are totally a quick treat to make. Love having staples on hands for unexpected company! 🙂
Amy Garrett says
I think some cream cheese sugar mixture layered beneath the coconut/pineapple would really enhance this treat.
Alyssa says
Yum! That sounds great.
Tina @ Tina's Chic Corner says
OMG I'm the same way! When we moved a couple of years ago I was super sore from packing too many hours in a row. How are you with unpacking? My stuff has to be out of my suitcase the day we get home. When we moved into our house...98% of the boxes were unpacked in 1 day. It was 1 LONG day. I'm loving these turnovers, by the way. 🙂
Alyssa says
Yes - I'm the same way, Tina! I can't fully relax after coming back from a trip unless the clothes are in the wash and all suitcases are put away! Your moving day sounds so intense! Nearly done in one day - wow! I've accepted the fact that we probably won't have much put away at all the first day we're there. We're driving up to Nashville from New Orleans, so I think we may just have enough energy to set up an air mattress and order a pizza! Haha
Helen @ Scrummy Lane says
Oh wow ... seriously, pineapple and caramel? I can imagine the beautiful taste right now - no wonder your parents remember that dessert from so long ago! Obviously packing has got your creative juices going REALLY well this week!
I had a good old giggle over your packing distractions because my move is still very fresh in my mind. What a nightmare going through all those boxes of junk I'd shoved in a cupboard years ago. And you're right that sorting through CDs turns into listening to them etc. etc. etc. ... hahaha! No wonder you turned to these fritters!
Anyway, as you said you are on the home straight now. You are going to feel so good when you finally leave on that road trip knowing that most of the hard work has been done! 🙂
Alyssa says
Thanks Helen! And oh, I can't even imagine all of the moving trials and tribulations you've experienced!! Thankfully we've gotten everything packed on time and are one day into our roadtrip. Trying to get as much rest as possible during our travels as we've got quite a few boxes to haul up to a second-story walk-up apartment. Not that I want to start thinking about that yet haha!
Ami@naivecookcooks says
Never heard of pineapple turnovers before!! Looks great!
Alyssa says
Thanks Ami!
Deb says
Pineapple and caramel! I'm charmed with each scrumptious bite! More fuel for packing, right?
Alyssa says
Thanks Deb! Anything to give us a little more energy!