Fruit turnovers

54 Servings

Ingredients

Quantity Ingredient
½ cup Butter
1 cup Sugar
2 Eggs
1 teaspoon Vanilla
2½ cup Flour
½ teaspoon Salt
¼ teaspoon Soda
Light cream to brush pastry
Sugar to sprinkle on pastry
Orange filling-
1 cup Sugar
¼ cup Cornstarch
½ teaspoon Salt
1½ cup Orange juice
2 tablespoons Grated orange peel
2 tablespoons Butter
Pineapple filling-
⅔ cup Sugar
3 tablespoons Flour
13½ ounce Pineapple, crushed; drained
Reserve 1/2 cup juice
2 tablespoons Lemon juice
1 tablespoon Butter
1 dash Nutmeg
Raisin or currant filling-
2 cups Raisins (or currants)
Finely chopped
¾ cup Water
¾ cup Sugar
½ cup Chopped nuts

Directions

DESCRIPTION: Tasty pastry pockets with fruit fillings.

PASTRY: Mix butter, sugar, eggs & vanilla together thoroughly. Blend in flour, salt & soda. Cover, chill one hour.

ORANGE FILLING: Mix sugar, conrstarch & salt in medium saucepan.

Gradually stir in orange juice. Cook over med. heat, stirring constantly until mixture thickens & boils. Boil & stir 2 minutes. Stir in orange peel & butter. Cool thoroughly.

PINEAPPLE FILLING: Mix sugar & flour in saucepan. Stir in crushed pineapple, reserved syrup, lemon juice, butter & nutmeg. Cook, stirring constantly, til mixture thickens, abt 5 minutes. Cool thoroughly.

RAISIN\\CURRANT FILLING: Combine all ingred. in saucepan. Cook, stirring constantly, til mixture thickens. Cool thoroughly. ASSEMBLY: Heat oven to 400~. Roll dough 1/16" thick on floured board. Cut into 3" circles. Spoon 1 tsp filling on half each circle. Wet edges & fold dough, press edges together. Place 1" apart on ungreased sheet. Brush w/ milk, sprinkle with sugar

Posted to Bakery-Shoppe Digest V1 #457 by angstrom@... (Angela L Gilliland) on Dec 17, 1997

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