Pastit Papaya Turnover Recipes

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PASTIT (PAPAYA TURNOVER)

A candied papaya filling in a crust. This was something my mom made daily when I was growing up. It was the most requested Saipan, MP pastry. Even though she didn't have the chance to pass it on to us, I used my past experience and made this Chamorro concoction.

Provided by ernesta

Categories     Pie Recipes

Time 1h10m

Yield 24

Number Of Ingredients 7



Pastit (Papaya Turnover) image

Steps:

  • Place the papaya cubes in a blender, a few at a time; blend until shredded.
  • Combine 2 cups shredded papaya, white sugar, brown sugar, and salt in a saucepan over medium heat; cook and stir until sugars dissolve, about 5 minutes. Stir cinnamon into papaya mixture and remove saucepan from heat. Drain juice from papaya mixture using a strainer.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  • Roll pie crusts on a work surface and cut out twenty-four 4-inch circles using a biscuit cutter or a cup. Spoon a small spoonful of papaya mixture into the center of each circle. Fold each circle in half over the papaya, creating a half-circle. Press the edges together using a fork and poke the top for ventilation. Place turnovers 1 inch apart on the prepared baking sheet.
  • Bake in the preheated oven for 20 minutes. Brush the top of each turnover with egg yolk and continue baking until golden brown, about 15 minutes more.

Nutrition Facts : Calories 123.1 calories, Carbohydrate 17.4 g, Cholesterol 8.5 mg, Fat 5.6 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 1.4 g, Sodium 92.8 mg, Sugar 9.4 g

2 unripe papayas - peeled, halved, seeded, and cut into cubes
½ cup white sugar
½ cup brown sugar
1 pinch salt
1 pinch ground cinnamon
1 (15 ounce) package pastry for a 9-inch double-crust pie
1 egg yolk, beaten

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