Flaky Fruit Turnovers
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Firm butter/Margarine||1 Cup (16 tbs), cut into pieces|
|Milk||1⁄3 Cup (5.33 tbs)|
|Apricot filling/Date filling||1 Cup (16 tbs)|
In a bowl, combine flour and sugar.
Add butter; with your fingers or a pastry blender, rub or cut mixture until it forms fine, even crumbs.
Gradually add milk, mixing with a fork until dough holds together.
Cover tightly with plastic wrap and refrigerate for 30 minutes to 1 hour.
Meanwhile, prepare filling of your choice.
Divide dough in half; form each half into a ball.
On a well-floured board, roll out one ball into a 12-inch square, then cut it into sixteen 3-inch squares (press straight down with a long-bladed knife to make neat cookies).
Mound a scant tea spoon of filling in the center of each square.
Fold each over into a triangle and seal by running a pastry wheel around edges or crimping them with the tines of a fork.
Repeat with remaining dough.
Transfer cookies to ungreased baking sheets.
If desired, use a small, sharp knife to cut a small slash in each cookie to expose filling.
Bake in a 350Â° oven for 18 to 20 minutes or until golden brown.
Transfer to racks and let cool.