Fried Apricot Turnovers
|Dried apricot||6 Ounce|
|Sugar||3⁄4 Cup (12 tbs)|
|Ground cinnamon||1 Teaspoon|
|Butter/Margarine||2 Tablespoon, melted|
|Lemon juice||1 Tablespoon|
|Vegetable oil||1 Cup (16 tbs) (For Frying)|
Combine apricots and just enough water to cover in a small saucepan, bring to a boil.
Reduce heat and simmer, uncovered, 15 minutes or until tender.
Add sugar, cinnamon, butter, and lemon juice.
Mash apricot mixture well.
Divide pastry into 2 portions, roll out each portion to 1/4-inch thickness on a well-floured surface.
Cut each portion into seven 5-inch circles.
Spoon about 1 tablespoon fruit mixture on half of each circle, moisten edges of circles with water.
Fold circles in half, press edges together with a fork dipped in flour.
Heat 1 inch of oil to 375Â° in a large skillet.
Cook pies until golden, turning once, drain on paper towels.