|Eggs||2 , beaten|
|Water||1⁄2 Cup (8 tbs)|
|Vegetable oil||3 Tablespoon|
|All purpose flour||3 Cup (48 tbs)|
|Cherry pie filling||1 Can (10 oz)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Powdered sugar||2 Tablespoon (For Garnish, If Desired)|
In a large bowl, combine eggs, water, oil, sugar and salt.
Stir in flour 1 cup at a time, to make a stiff dough.
Let dough rest 5 minutes.
Knead until smooth, 8 to 10 minutes.
Divide dough into 3 equal balls.
Place balls in a plastic bag; let rest 1 hour.
On a lightly floured board, roll each ball of dough 1/8 inch thick.
Use a biscuit cutter to cut 3 inch circles.
With your hands, stretch each circle slightly.
Drain sauce from cherries; reserve sauce.
Place 2 whole drained cherries on half of each circle.
Do not use any of the cherry sauce.
Fold dough over to make a half circle.
Seal edges by pressing with the tines of a fork.
Turnovers may be made several hours ahead and refrigerated before frying.
Preheat oil in a deep pot to 375Â°F (190Â°C).
At this temperature, a 1 inch cube of bread will turn golden brown in 40 seconds.
Deep fry turnovers a few at a time until golden, 2 minutes.
Drain on paper towels.
Heat reserved cherry sauce in a small saucepan.
Spoon over fried turnovers, or serve dry with a sprinkling of powdered sugar.
Makes 3 to 4 dozen.