Tangerine Pie: Caramelized Pineapple Turnovers

This recipe is a little difficult, but well worth it! It is a two day process so give yourself plenty of time. This is a true crowd pleaser, my father-in-law, actually hides these when I make them, so he can have them all to himself.

The custard powder and palm sugar can be found at an Asian market.

Ingredients
Makes about 3 dozen turnovers
2 medium, ripe pineapples, peeled, cored, and finely chopped
1 cup plus 2 tablespoons crushed palm sugar
1 cinnamon stick
1 1/8 teaspoons salt
2 cups all-purpose flour, plus more for rolling
1/3 cup plus 2 tablespoons custard powder
1 tablespoon dried milk powder (full fat, not skim)
3/4 cup plus 1 1/2 teaspoons unsalted butter, room temperature
2/3 cup confectioners' sugar
1 large egg
3 large egg yolks, beaten
36 whole cloves, optional

Directions
Prepare filling: In a medium saucepan, combine pineapple, palm sugar, cinnamon, and 1/8 teaspoon salt. Place saucepan over low heat, and cook, stirring occasionally, until sugar has dissolved and liquid has evaporated, about 45 minutes. Transfer mixture to a bowl, cover, and refrigerate at least 2 hours, or up to overnight.Tip: Crushed Palm Sugar and Custard Powder (fat free is okay to use) can be found at kalustyans.com.

Prepare dough: Into a medium bowl, sift together flour, custard powder, and dried milk; set aside.
Place the butter, confectioners sugar, and remaining teaspoon salt in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until mixture is light and creamy, about 4 minutes. Scrape down the sides and bottom of the bowl; slowly add flour mixture and mix until well incorporated. Add egg and continue mixing just until the dough comes together; it will be sticky. Form mixture into a ball, press into a 1/4-inch-thick disk, and tightly wrap with plastic wrap. Refrigerate until chilled and firm, at least 2 hours, or up to overnight.

Line two baking sheets with parchment paper; set aside. Unwrap chilled dough and form into 1-inch balls. Press each ball into a thin 3-inch disk. Put 1 heaping teaspoon pineapple mixture in the center of each disk. Fold dough over filling to make a half-moon shape; pinch edges to seal in filling. Gently press and roll dough back into a 1-inch ball. Place filled dough balls 1 inch apart on prepared baking sheets. Refrigerate until chilled and firm, about 15 minutes.

Meanwhile, preheat oven to 350 degrees.
Brush each dough ball with egg yolk and stick a clove in the center of each, if desired. Bake until golden, 20 to 25 minutes. Transfer to a wire rack and cool completely before serving.

From Marthastewart.com she got this from "The Sweet Spot" by Pichet Ong