Source: The Spice and Spirit of Kosher Cooking Cut the margarine into the flour. Mix the rest together and add slowly to the flour. Shape the dough into a ball and cover and refrigerate for 2 hours. Mix all the filling ingredients together. Set aside. Mix glaze ingredients together and set aside. Roll the dought into 4inch squares. Put a spoonful of filling in the center of each square and fold into a triangle. Press the edges together with the tines of a fork. Make five small slits on the top of each turnover with the tip of a knife. Bake on a cookie sheet for 15-20 minutes. While still hot, drizzle with glaze. This dough is also good for knishes, rugelach or pot pie crusts. I forgot....the apple turnovers require a double recipe of the basic dough recipe. Sorry! Posted to JEWISH-FOOD digest by Helen Ring
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|Serving Size: 1 Serving (2746g)|
|Recipe Makes: 1|
|Calories from Fat: 3346 (44%)|
|Amt Per Serving||% DV|
|Total Fat 371.7g||496 %|
|Saturated Fat 70.6g||353 %|
|Monounsaturated Fat 176.6g|
|Polyunsanturated Fat 111.7g|
|Cholesterol 209.8mg||65 %|
|Sodium 4254.7mg||147 %|
|Potassium 1705.3mg||45 %|
|Total Carbohydrate 1050.4g||309 %|
|Dietary Fiber 40.2g||161 %|
|Sugars, other 1010.3g|
|Protein 43.5g||62 %|
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Calories per serving: 7548
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