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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.

Posted By: Deirdre K Todd
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Prep Time: 15 minutes | Cook Time: 35-40minutes | Ready In: 50-60 minutes
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US Metric

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


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Cooking Process:

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.