Fried Apricot Turnovers Recipe
Ingredients
| Dried apricot | 6 Ounce | |
| Sugar | 3⁄4 Cup (12 tbs) | |
| Ground cinnamon | 1 Teaspoon | |
| Butter/Margarine | 2 Tablespoon, melted | |
| Lemon juice | 1 Tablespoon | |
| Pastry | 1 | |
| Vegetable oil | 1 Cup (16 tbs) (For Frying) |
Nutrition Facts
Serving size
Calories 243 Calories from Fat 164
% Daily Value*
Total Fat 19 g28.5%
Saturated Fat 3.3 g16.4%
Trans Fat 0 g
Cholesterol 4.6 mg1.5%
Sodium 5.8 mg0.2%
Total Carbohydrates 20 g6.7%
Dietary Fiber 1.2 g4.9%
Sugars 17.9 g
Protein 0.73 g1.5%
Vitamin A 9.9% Vitamin C 1%
Calcium 1.1% Iron 2%
*Based on a 2000 Calorie diet
Directions
Reduce heat and simmer, uncovered, 15 minutes or until tender.
Drain well.
Add sugar, cinnamon, butter, and lemon juice.
Mash apricot mixture well.
Divide pastry into 2 portions, roll out each portion to 1/4-inch thickness on a well-floured surface.
Cut each portion into seven 5-inch circles.
Spoon about 1 tablespoon fruit mixture on half of each circle, moisten edges of circles with water.
Fold circles in half, press edges together with a fork dipped in flour.
Heat 1 inch of oil to 375° in a large skillet.
Cook pies until golden, turning once, drain on paper towels.
Chef
