Makes 12 turnovers
Make the dough and filling one day and prepare the turnovers the next. Can easily be frozen unbaked and baked from frozen when required.
Ingredients
3 cups sifted all-purpose flour
2 tablespoon sugar
1 cup butter or margarine
1 cup dairy sour cream
Filling: Canned Fruit Pie Filling, Apple, blueberry, cherry etc.
Instructions
Measure flour and sugar into a medium bowl. Cut in butter or margarine with a pastry blender until mixture is crumbly. Add sour cream.
Mix lightly with a fork until dough clings together and starts to leave the side of bowl. Gather dough together with hands and knead a few times.
Wrap dough in plastic wrap or wax paper. Chill several hours or overnight.
Preheat oven to 400F. Turnovers must be cooked on the upper third of your oven-otherwise the bottoms will over bake.
Divide dough in half and roll out on a lightly floured board to a 15 X 10-inch rectangle. Cut into six 5inch squares. Place about 2 tablespoons of fruit filing on each square. Moisten edges with water and fold over to make triangles. Crimp edges with a fork to seal. Lift unto an ungreased cookie sheet.
Make 1 or 2 gashes in top of each turnover to let steam escape. If desired, you may sprinkle each turnover with sugar.
Lower the oven temperature to moderate, 375F, as soon as you put turnover in the oven. Bake 25 minutes, or until puffed and rich brown in color. Cool on wire rack.
Note: Turnovers may be frozen before they are baked. To cook frozen turnovers, place in the oven while still frozen and increase baking time by 5 minutes. Do not thaw turnovers before placing them in the oven.
Charlotte
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| Sour Cream Pastry for Turnovers |
2 tablespoon sugar
1 cup butter or margarine
1 cup dairy sour cream
Filling: Canned Fruit Pie Filling, Apple, blueberry, cherry etc.
Measure flour and sugar into a medium bowl. Cut in butter or margarine with a pastry blender until mixture is crumbly. Add sour cream.
Mix lightly with a fork until dough clings together and starts to leave the side of bowl. Gather dough together with hands and knead a few times.
Wrap dough in plastic wrap or wax paper. Chill several hours or overnight.
Preheat oven to 400F. Turnovers must be cooked on the upper third of your oven-otherwise the bottoms will over bake.
Divide dough in half and roll out on a lightly floured board to a 15 X 10-inch rectangle. Cut into six 5inch squares. Place about 2 tablespoons of fruit filing on each square. Moisten edges with water and fold over to make triangles. Crimp edges with a fork to seal. Lift unto an ungreased cookie sheet.
Make 1 or 2 gashes in top of each turnover to let steam escape. If desired, you may sprinkle each turnover with sugar.
Lower the oven temperature to moderate, 375F, as soon as you put turnover in the oven. Bake 25 minutes, or until puffed and rich brown in color. Cool on wire rack.
Note: Turnovers may be frozen before they are baked. To cook frozen turnovers, place in the oven while still frozen and increase baking time by 5 minutes. Do not thaw turnovers before placing them in the oven.
Pictures from Agnes making turnovers for the first time.
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| Dough |
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| Dough in glass container. |
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| Half of dough rolled on wood surface. |
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| Pie filling on top of dough. |
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| Bake turnovers on top oven rack. |
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