• 3 cups corn flour (masa harina)
  • 1 teaspoon baking soda
  • 1 teaspoon vegetable oil
  • 1/2 cup white vinegar
  • 1 cup warm milk
  • A pinch salt
  • 1 cup vegetable oil
  • 1/2 cup butter
  • For the filling:
  • Pineapple jam
  • For the glaze:
  • 1 egg, lightly beaten
  • 1 teaspoon water


Making the dough: Combine corn dough flour and baking soda in a bowl. Add 1 cup warm milk, vegetable oil, vinegar, salt and oil stir until dough forms. Turn the dough out onto a floured board and knead for 1 minute.

Making the glaze: Mix beaten egg and 1 teaspoon water in a bowl.

Making turnovers: Preheat the oven to 482 F (250 C). Roll dough out 1/8 to 1/4 inch thick. Cut the dough into circles of 4 – 5 inch diameters. Brush rounds with water.

Place 2 tablespoon pineapple jam filling on each round. Fold over and seal by crimping with a fork, making a narrow rim.

Brush turnovers with the glaze. Butter a baking sheet. Place turnovers on baking sheet.

Bake turnovers for 12 minutes or until the tops are lightly brown.

Serve warm or cold.

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  • Alimento base: Pineapple
  • Dificultad: Average
  • Tiempo preparación: 60 min.
  • Comensales: 12
  • Estacionalidad: All year
  • País: Costa Rica
  • Comunidad:
  • Típica de: Costa Rica
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: Yes

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