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Cherry Chip Turnovers Recipe
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Shortening||2⁄3 Cup (10.67 tbs)|
|Cold water||8 Tablespoon|
|Canned cherry pie filling||21 Ounce|
|Semisweet chocolate pieces||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 Teaspoon|
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
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.
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.