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.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 123 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

Step 2

Place the papaya cubes in a blender, a few at a time; blend until shredded.

Step 3

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.

Step 4

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.

Step 5

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.