Recipe - Fruit Turnovers

One half cup Butter
1 cup Sugar
2 Eggs
1 teaspoon Vanilla
2 One half cup Flour
One half teaspoon Salt
One fourth teaspoon Soda
Light cream to brush pastry
Sugar to sprinkle on pastry
Orange filling
1 cup Sugar
One fourth cup Cornstarch
One half teaspoon Salt
1 One half cup Orange juice
2 tablespoon Grated orange peel
2 tablespoon Butter
Pineapple filling
2/3 cup Sugar
3 tablespoon Flour
13 One half ounce Pineapple, crushed; drained
Reserve One half cup juice
2 tablespoon Lemon juice
1 tablespoon Butter
1 ds Nutmeg
Raisin or currant filling
2 cup Raisins (or currants)
Finely chopped
Three fourths cup Water
Three fourths cup Sugar
One half cup Chopped nuts

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 BakeryShoppe Digest V1 #457 by angstrom@juno.com (Angela L
Gilliland) on Dec 17, 1997