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Blueberry Turnovers Recipe
|Sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Fresh orange juice||2 Tablespoon|
|Blueberries in syrup||15 Ounce (1 Can)|
|Pastry||1 (Made Of 2 1/2 Cup Flour, Unbaked)|
|Fat||3 Tablespoon (For Shallow Frying)|
Calories 227 Calories from Fat 89
% Daily Value*
Total Fat 10 g15.1%
Saturated Fat 2.6 g12.9%
Trans Fat 0 g
Cholesterol 6.4 mg
Sodium 53.3 mg2.2%
Total Carbohydrates 32 g10.6%
Dietary Fiber 1.6 g6.5%
Sugars 20.3 g
Protein 2 g3.9%
Vitamin A 0% Vitamin C 1.2%
Calcium 0.1% Iron 1.8%
*Based on a 2000 Calorie diet
Stir in orange juice and blueberries with syrup.
Cook, stirring, until very thick; cool.
Roll out pastry on a lightly floured board.
Cut out twelve 4 1/2-inch rounds.
Put 2 tablespoons blueberry mixture on half of each round, moisten edges, and fold over.
Seal edges with a fork.
Fry in small amount of fat until golden brown on both sides.