- 3/4 cup unsalted butter, softened
- 1 1/3 cups white sugar
- 1 teaspoon vanilla extract
- 1 egg
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup milk
- 1 (12.5 ounce) can cherry pie filling
- 1 egg white (for egg wash)
- Sift together the flour, baking powder, and salt. Set aside.
- In a separate bowl, beat the butter, then add the sugar a little at a time. Add the vanilla. Beat the mixture until it is nice and fluffy. Beat in the egg. Stir in the flour mixture alternately with the milk.
- Before you use this dough, be sure you chill it well at least 2 hours or even overnight.
- To make turnovers: Preheat the oven to 350 degrees F (175 degrees C). Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into 3 inch squares. Spoon about 2 teaspoons of the pie filling into the center of each square and fold over to form a triangle. Pinch the seams to seal or press with the tines of a fork. Place at least 2 inches apart on a greased baking sheet. Brush with egg white.
- Bake for 12 to 15 minutes in the preheated oven, until golden brown on the tops and bottom.
04/03/2017
recipepes.com
cajun sweet dough, recipe
PT15M
PT1H
5
455 calories
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