Sweet Filled Turnovers
"From my mother.."Serves | Prep Time | Cook Time
Why I Love This Recipe
Something sweet from our family to yours!
Ingredients You'll Need
1 to 2 15 oz. can(s) of sweet cherries/apples/pineapple (do not drain)
3 cups flour 2 teaspoons baking powder ½ teaspoon salt ½ cup unflavored lard
1 tablespoon butter or margarine 2 eggs ½ cup milk ¼ cup sugar I teaspoon vanilla
Mix the dry ingredients together first. Then add the lard and butter, and mix together again. Make sure all the ingredients are blended into small crumbles. Next, add the eggs, milk and sugar. Mix everything together; once the consistency is firm, wrap tightly in a plastic bag and set aside for later. Pre-heat the oven to 350 degrees. Prepare the baking pan with lard and flour (very lightly)
Rolling out the dough
Take the dough and start to separate it into small balls. Make sure to lightly flour the counter to ensure the dough doesn't stick to the work area. Roll out the separated dough balls. By applying light pressure to the rolling pin and rolling outward, in four directions, the dough should come out round. Note: You can use a heart-shaped cookie cutter to make tarts from the rolled dough.
Take a tablespoon of the fruit and place it in the middle of the rolled dough. Next, take another roll of dough and lay it on top of the dough with the fruit. Seal the edges with a wet fork to make sure they stick together. Brush the outside of the sealed tart with egg whites for a shiny, glazed finish. Use the fork to poke a few small holes in the top of the tart to allow steam to escape and the inside to cook along with the outside. Depending on the size of the tart, the recipe should yield one dozen to two dozen treats.
Bake for approximately 16 to 20 minutes. Make sure the tart is golden brown in color and has a firm texture, then remove from the oven and let cool. While the tart is still warm, pour the juice from the fruit over them lightly. After the tart has cooled and right before serving, garnish with pieces of fruit, whipped cream or white powdered sugar, or a cinnamon/sugar blend. Keep the napkins handy, since these are finger-licking good.