So our friends over at Tajin added another dessert recipe with a twist. Pineapple, mango, apple turnover with tajin? If you love your tajin I think this is worth trying out:
- 2 cups fresh pineapple, chopped small
- 1 cup mango, fresh or frozen, chopped small
- 1 cup apple, peeled, seeded and chopped small
- 3/4 cup brown sugar
- 1/2 cup orange juice
- 1 each cinnamon stick
- 2 tablespoons fresh lemon juice
- 2 tablespoons Tajín Clásico
- 2 teaspoons cornstarch
- 2 tablespoons water
- 4 each pie crusts, use prepared refrigerated crusts (9-inch) or make your own
- 1/4 cup powdered sugar
1 tablespoon Tajín Clásico
- Combine all ingredients EXCEPT Tajín, cornstarch and water.
- Cook over low heat stirring frequently until reduced to 1 1/2 cups / .33 liter.
- Make a slurry of the cornstarch and water and stir into filling. Bring to a boil and cook until thickened (1 – 2 minutes).
- Remove filling from heat, remove cinnamon stick and cool to room temperature.
- Stir in Tajín.
- Roll out prepared pie crusts and cut eight 3-inch circles from each. If you wish you can roll out the scraps and cut more circles until you don’t have enough dough to make any more.
- Place 1 teaspoon / 5 ml of filling on each circle. Fold in half and seal the edges by pressing down with a fork all the way along the edges.
- To help keep the filling inside the dough follow this technique. Imagine a line drawn across the center of each circle and place your filling with 2/3s of it above the line.
- Then fold from the top down. This will help keep the filling inside the dough. Start pressing the two edges from the center out to the fold in one direction and then the other.
Preheat oven to 350F / 175 C.
- Bake until crust is golden (about 20 – 25 minutes).
- Combine powdered sugar and Tajín.
- Dust turnovers with powdered sugar and Tajín mixture immediately upon removing from the oven.
Store in a single layer in an airtight container at room temperature.