Description
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.
Ingredients
- 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
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Servings: 24