Fruit Turnovers

54 Servings

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Fruit Turnovers Ingredients

1/2 c Butter	2 tb Butter
1 c Sugar	Pineapple filling-
2 Eggs	2/3 c Sugar
1 ts Vanilla	3 tb Flour
2 1/2 c Flour	13 1/2 oz Pineapple, crushed; drained
1/2 ts Salt	Reserve 1/2 cup juice
1/4 ts Soda	2 tb Lemon juice
Light cream to brush pastry	1 tb Butter
Sugar to sprinkle on pastry	1 ds Nutmeg
Orange filling-	Raisin or currant filling-
1 c Sugar	2 c Raisins (or currants)
1/4 c Cornstarch	Finely chopped
1/2 ts Salt	3/4 c Water
1 1/2 c Orange juice	3/4 c Sugar
2 tb Grated orange peel	1/2 c Chopped nuts

Instructions for Fruit Turnovers

DESCRIPTION: Tasty pastry pockets with fruit fillings. PASTRY: Mix butter, sugar, eggs & vanilla together thoroughly. Blend in flour, salt & soda. Cover, chill one hour. ORANGE FILLING: Mix sugar, conrstarch & salt in medium saucepan. Gradually stir in orange juice. Cook over med. heat, stirring constantly until mixture thickens & boils. Boil & stir 2 minutes. Stir in orange peel & butter. Cool thoroughly. PINEAPPLE FILLING: Mix sugar & flour in saucepan. Stir in crushed pineapple, reserved syrup, lemon juice, butter & nutmeg. Cook, stirring constantly, til mixture thickens, abt 5 minutes. Cool thoroughly. RAISIN\CURRANT FILLING: Combine all ingred. in saucepan. Cook, stirring constantly, til mixture thickens. Cool thoroughly. ASSEMBLY: Heat oven to 400~. Roll dough 1/16" thick on floured board. Cut into 3" circles. Spoon 1 tsp filling on half each circle. Wet edges & fold dough, press edges together. Place 1" apart on ungreased sheet. Brush w/ milk, sprinkle with sugar Posted to Bakery-Shoppe Digest V1 #457 by angstrom@juno.com (Angela L Gilliland) on Dec 17, 1997

Main Ingredient: CookiesCuisine: Uncategorized