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Fried Apricot Turnovers

southern.chef's picture
Ingredients
  Dried apricot 6 Ounce
  Sugar 3⁄4 Cup (12 tbs)
  Ground cinnamon 1 Teaspoon
  Butter/Margarine 2 Tablespoon, melted
  Lemon juice 1 Tablespoon
  Pastry 1
  Vegetable oil 1 Cup (16 tbs) (For Frying)
Directions

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.
Drain well.
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 375° in a large skillet.
Cook pies until golden, turning once, drain on paper towels.

Recipe Summary

Cuisine: 
American
Method: 
Saute
Dish: 
Pie
Servings: 
14

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