Pineapple and Palm Sugar Turnovers

Ingredients

• 1/2 small pineapple
• 50 g shredded coconut
• 50 g palm sugar, grated
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground star anise
• 60 ml milk
• white sugar, for sprinkling

Sweet pastry

• 80 g icing sugar, sifted
• 2 egg yolks
• 250 g plain flour
• 125 g unsalted butter, shilled and finely chopped
• 1 tablespoon chilled water
• 1 pinch salt

Directions

1. 1

   Make a quantity of sweet pastry by combining the flour, icing sugar, butter and salt in a food processor until the mixture resembles breadcrumbs.

2. 2

   Whisk the egg and water separately until combined and then add gradually to the flour mixture while processing. Stop processing when the mixture forms large clumps before it forms a ball.

3. 3

   Turn the pastry out onto baking paper and knead gently to bring together. Form into a log and cover with plastic wrap and refrigerate for a minimum of 2 hours.

4. 4

   Preheat the oven to 190 deg Celsius.

5. 5

   Cut the skin from the pineapple, then cut flesh in half lengthways and remove core from each piece. Cut flesh into 5 mm cubes and place into a bowl. Add coconut, palm sugar, vanilla and star anise. Mix well to combine.

6. 6

   Divide pastry into 8 pieces. Working with 1 piece at a time, use a lightly floured rolling pin to roll pastry out on a lightly floured pice of baking paper until 15 cm round.

7. 7

   Place a heaped tablespoon of pineapple mixture on 1/2 the pastry round. fold pastry over to form a semicircle. Using fingertips, fold over the edge and crimp. Place on a baking paper lined oven tray. wit a small sharp knife, cut slits into the top of the pastry at 1 cm intervals. Brush with milk and sprinkle with sugar.

8. 8

   Bake for 20 minutes or until golden. Serve warm or at room temperature.