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Cherry Turnovers

Fettuccine.Inn's picture
Ingredients
  Eggs 2 , beaten
  Water 1⁄2 Cup (8 tbs)
  Vegetable oil 3 Tablespoon
  Sugar 3 Tablespoon
  Salt 1⁄4 Teaspoon
  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)
Directions

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 375°F (190°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.
Serve immediately.
Makes 3 to 4 dozen.

Recipe Summary

Cuisine: 
American
Method: 
Fried

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