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Raisin Turnovers Recipe
|Seedless raisins||1 3⁄4 Cup (28 tbs)|
|Water||1 3⁄4 Cup (28 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Minute tapioca||1 Tablespoon|
|Grated orange rind||2 Teaspoon|
|Pastry||250 Gram (For Two Crust 9 Inch Pie)|
Serving size: Complete recipe
Calories 2025 Calories from Fat 430
% Daily Value*
Total Fat 48 g74.1%
Saturated Fat 12.9 g64.6%
Trans Fat 0 g
Cholesterol 32.3 mg
Sodium 693.3 mg28.9%
Total Carbohydrates 397 g132.3%
Dietary Fiber 19.2 g76.7%
Sugars 289.8 g
Protein 21 g41.1%
Vitamin A 11% Vitamin C 86.6%
Calcium 27.3% Iron 38.2%
*Based on a 2000 Calorie diet
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.
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 (425Â°F.) about 20 minutes.
Serve with prepared Dream Whip, whipped cream, or ice cream, if desired.