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Flaky Fruit Turnovers Recipe
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Firm butter/Margarine||1 Cup (16 tbs), cut into pieces|
|Milk||1⁄3 Cup (5.33 tbs)|
|Apricot filling/Date filling||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3225 Calories from Fat 1646
% Daily Value*
Total Fat 187 g288.3%
Saturated Fat 117.4 g586.8%
Trans Fat 0 g
Cholesterol 491.3 mg
Sodium 192.2 mg8%
Total Carbohydrates 357 g119.1%
Dietary Fiber 6.8 g27%
Sugars 120.9 g
Protein 30 g60.3%
Vitamin A 153.7% Vitamin C
Calcium 17.7% Iron 78.1%
*Based on a 2000 Calorie diet
Add butter; with your fingers or a pastry blender, rub or cut mixture until it forms fine, even crumbs.
Gradually add milk, mixing with a fork until dough holds together.
Cover tightly with plastic wrap and refrigerate for 30 minutes to 1 hour.
Meanwhile, prepare filling of your choice.
Divide dough in half; form each half into a ball.
On a well-floured board, roll out one ball into a 12-inch square, then cut it into sixteen 3-inch squares (press straight down with a long-bladed knife to make neat cookies).
Mound a scant tea spoon of filling in the center of each square.
Fold each over into a triangle and seal by running a pastry wheel around edges or crimping them with the tines of a fork.
Repeat with remaining dough.
Transfer cookies to ungreased baking sheets.
If desired, use a small, sharp knife to cut a small slash in each cookie to expose filling.
Bake in a 350Â° oven for 18 to 20 minutes or until golden brown.
Transfer to racks and let cool.