Cherry Chip Turnovers Recipe

Summary

Cooking Time35 MinMethod
Main Ingredient

Ingredients

 All purpose flour2 1⁄2 Cup (40 tbs)
 Salt1⁄2 Teaspoon
 Shortening2⁄3 Cup (10.67 tbs)
 Cold water8 Tablespoon
 Canned cherry pie filling21 Ounce
 Semisweet chocolate pieces1⁄4 Cup (4 tbs)
 Milk1 Tablespoon
 Sugar1 Tablespoon
 Ground cinnamon1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3390 Calories from Fat 1382

% Daily Value*

Total Fat 157 g241.1%

Saturated Fat 45 g225.2%

Trans Fat 18 g

Cholesterol 1.5 mg

Sodium 1099.1 mg45.8%

Total Carbohydrates 461 g153.7%

Dietary Fiber 14.7 g58.7%

Sugars 48.8 g

Protein 35 g70.3%

Vitamin A 25% Vitamin C 36%

Calcium 18.5% Iron 91.4%

*Based on a 2000 Calorie diet

Directions

In a medium mixing bowl stir together flour and salt.
Cut in shortening till pieces are the size of small peas.
Sprinkle 1 tablespoon water over part of mixture; gently toss with a fork.
Push to side of bowl.
Repeat till entire mixture is moistened.
Form dough into a ball.
Divide dough into 12 balls.
On a lightly floured surface roll each ball into a 5-inch circle.
For filling, in a small mixing bowl stir together pie filling and chocolate pieces.
Spoon about 3 tablespoons of filling onto half of each pastry circle.
Moisten edges of pastry with a little water and fold other half of dough over filling.
Seal edges with the tines of a fork.
Place turnovers on un-greased baking sheets.
Prick tops of turnovers 2 or 3 times with a fork.
Brush with a little milk; sprinkle with sugar and cinnamon.
Bake in a 375° oven about 35 minutes or till golden.
Cool.
Wrap individually in moisture- and vapor proof wrap.
Seal, label, and freeze for up to 3 months.
For a brown bag lunch, place a wrapped frozen turnover in bag with other lunch items and a frozen ice pack.
Turnover should be thawed by lunchtime.
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