Rum Pineapple Macadamia Nut Turnovers
This Rum Pineapple Macadamia Nut Turnovers is a version of recipe my husband and I enjoyed while staying at a Bed and Breakfast location. The original recipe calling for strawberry and walnuts has been adapted using island flavors.
2 each 9-inch prepared pie dough
6 oz. cream cheese, softened
2/3 c. pineapple jam
½ c. crushed pineapple, drained
1 c. coconut, shredded
¼ c. white rum
1 tsp. vanilla extract
2 c. macadamia nuts, chopped
2 large eggs, beaten
Preheat oven to 400 degrees; spray a baking sheet with cooking spray. On floured work surface, roll pie dough out; cut into 12 circles. In a mixing bowl, cream together cream cheese, jam and pineapple well. Add coconut, rum, extract and nuts. Divide filling among dough. Fold; seal edges with a fork to seal. Make 2 small slits on each top. Brush with beaten egg. Bake 35-40 minutes, until golden. Makes 12.