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Raisin Orange Turnovers Recipe
|Seedless raisins||1 3⁄4 Cup (28 tbs)|
|Water||1 3⁄4 Cup (28 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Brown sugar||1⁄3 Cup (5.33 tbs), firmly packed|
|Quick cooking tapioca||1 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Grated orange rind||2 Teaspoon|
|Pastry||1 (Made With 2 Cups Flour)|
Serving size: Complete recipe
Calories 1636 Calories from Fat 244
% Daily Value*
Total Fat 28 g42.4%
Saturated Fat 9.9 g49.6%
Trans Fat 0 g
Cholesterol 32.3 mg
Sodium 582.4 mg24.3%
Total Carbohydrates 360 g120.1%
Dietary Fiber 16.3 g65.2%
Sugars 268.9 g
Protein 15 g29%
Vitamin A 11% Vitamin C 86.6%
Calcium 21.3% Iron 36.6%
*Based on a 2000 Calorie diet
Bring to a boil and boil for 5 minutes.
Then add sugar, tapioca, cinnamon, and salt.
Cook, stirring constantly, until mixture comes to a boil.
Remove from heat; add vinegar, butter, and orange rind.
Roll pastry very thin (less than 1/8 inch) and cut into 6-inch circles or 5-inch squares.
Put about 3 tablespoonfuls of filling on one side of each circle or square, moisten edges, fold over, and seal edges with floured fork.
Brush lightly with cream, if desired.
Bake in preheated hot oven (425 °F.) for about 20 minutes.
Makes 8 to 10.