Raisin Turnovers Recipe
Ingredients
| Seedless raisins | 1 3/4 Cup (16 tbs) | |
| Water | 1 3/4 Cup (16 tbs) | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Firmly packed brown sugar | 1/3 Cup (16 tbs) | |
| 1 tablespoon Minute Tapioca | ||
| Cinnamon | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Vinegar | 1 Tablespoon | |
| Butter/Margarine | 1 Tablespoon | |
| Orange rind | 2 Teaspoon, grated | |
| Pastry for two crust 9 inch pie | ||
Directions
Combine raisins, water, and orange juice in saucepan.
Bring to a boil and boil 5 minutes.
Then add sugar, tapioca, cinnamon, and salt.
Cook and stir until mixture again comes to a boil.
Remove from heat.
Add vinegar, butter, and orange rind; blend.
Cool.
Roll out pastry very thin (less than 1/8 inch thick) and cut into 6-inch circles or 5-inch squares.
Moisten edges with cold water.
Place about 3 tablespoons filling on one side of each circle or square, fold over, and seal edges with floured fork.
Brush lightly with cream, if desired.
With sharp knife, make slits in top of each turnover to permit escape of steam.
Bake in hot oven (425°F.) about 20 minutes.
Serve with prepared Dream Whip, whipped cream, or ice cream, if desired.
Bring to a boil and boil 5 minutes.
Then add sugar, tapioca, cinnamon, and salt.
Cook and stir until mixture again comes to a boil.
Remove from heat.
Add vinegar, butter, and orange rind; blend.
Cool.
Roll out pastry very thin (less than 1/8 inch thick) and cut into 6-inch circles or 5-inch squares.
Moisten edges with cold water.
Place about 3 tablespoons filling on one side of each circle or square, fold over, and seal edges with floured fork.
Brush lightly with cream, if desired.
With sharp knife, make slits in top of each turnover to permit escape of steam.
Bake in hot oven (425°F.) about 20 minutes.
Serve with prepared Dream Whip, whipped cream, or ice cream, if desired.
Chef
