Quick Cherry Turnover
|Pastry for double crust pie||1|
|Canned cherry pie filling||21 Ounce (1 Can)|
|Chopped toasted almonds||1⁄4 Cup (4 tbs)|
|Sifted powdered sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1 Tablespoon, softened|
|Milk||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
Roll out half of the pastry to make an even 11-inch circle.
Place pastry circle on a baking sheet.
In mixing bowl combine pie filling and almonds; spoon half over center of half of pastry circle, leaving a 1 1/2-inch edge along the outside.
Gently lift and fold other half of pastry over filling.
Seal edge; turn up 1/2 inch of edge and flute.
Cut small slits in top.
Repeat with remaining pastry and pie filling mixture.
Bake in 425° oven for 30 minutes or till golden.
Meanwhile, to prepare glaze, in mixing bowl stir together powdered sugar, butter or margarine, and vanilla.
Stir in enough milk to make of drizzling consistency.
Drizzle glaze over warm turnover.
Serving size: Complete recipe
Calories 1710 Calories from Fat 476
% Daily Value*
Total Fat 53 g80.9%
Saturated Fat 19.2 g96.1%
Trans Fat 0 g
Cholesterol 37.9 mg12.6%
Sodium 159.8 mg6.7%
Total Carbohydrates 300 g100.1%
Dietary Fiber 11.2 g44.8%
Sugars 92.4 g
Protein 15 g30.1%
Vitamin A 33.1% Vitamin C 35.7%
Calcium 19% Iron 13.3%
*Based on a 2000 Calorie diet