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Raisin Turnovers

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  Seedless raisins 1 3⁄4 Cup (28 tbs)
  Water 1 3⁄4 Cup (28 tbs)
  Orange juice 1⁄4 Cup (4 tbs)
  Firmly packed brown sugar 1⁄3 Cup (5.33 tbs)
  Minute tapioca 1 Tablespoon
  Cinnamon 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Vinegar 1 Tablespoon
  Butter/Margarine 1 Tablespoon
  Grated orange rind 2 Teaspoon
  Pastry 250 Gram (For Two Crust 9 Inch Pie)

Combine raisins, water, and orange juice in saucepan.
Bring to a boil and boil 5 minutes.
Then add sugar, tapioca, cinnamon, and salt.
Cook and stir until mixture again comes to a boil.
Remove from heat.
Add vinegar, butter, and orange rind; blend.
Roll out pastry very thin (less than 1/8 inch thick) and cut into 6-inch circles or 5-inch squares.
Moisten edges with cold water.
Place about 3 tablespoons filling on one side of each circle or square, fold over, and seal edges with floured fork.
Brush lightly with cream, if desired.
With sharp knife, make slits in top of each turnover to permit escape of steam.
Bake in hot oven (425°F.) about 20 minutes.
Serve with prepared Dream Whip, whipped cream, or ice cream, if desired.

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Raisin Turnovers Recipe