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Name: Fruit Turnovers
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 54
Cuisine: American
Ingredients: 1/4 ts Baking soda; 2 tb Lemon juice; 3/4 c Water; Light cream to brush pastry; 3/4 c Sugar; 1/2 c Butter; Sugar to sprinkle on pastry; 1 c Sugar; 1 ts Vanilla; 2 tb Orange Peel Grated; 1 tb Butter; Pineapple filling; 1/2 ts Salt; Orange filling; 1/4 c Cornstarch; Raisin or currant filling; 1/2 ts Salt; 1 ds Nutmeg; 2 1/2 c Flour; 1 1/2 c Orange juice; 2 c Raisins (or currants), Finely chopped; 1 c Sugar; 2 tb Butter; 2/3 c Sugar; 3 tb Flour; 2 Eggs; 13 1/2 oz Pineapple crushed; drained, Reserve 1/2 cup juice; 1/2 c Pecans chopped

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INGREDIENTS

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

INSTRUCTIONS

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

NOTES

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Fruit Turnovers

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

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

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Nutrition

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Serving Size: 1 Serving (89g)
Recipe Makes: 54

Calories: 262
Calories from Fat: 37 (14%)

Amt Per Serving		% DV

	Total Fat 4.1g	6 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.5g
Cholesterol 45.4mg		14 %
Sodium 37.2mg		1 %
Potassium 142.4mg		4 %
Total Carbohydrate 56g		16 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 55.1g
Protein 2.5g		4 %
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Calories per serving: 262

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