|Sugar||1⁄2 Cup (8 tbs)|
|Egg||1 , slightly beaten|
|Seedless raisins||1 Cup (16 tbs)|
|Chopped nuts||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Grated lemon rind||2 Teaspoon|
Roll pastry out 1/8 inch thick.
Cut into twelve 4-inch squares.
Combine sugar and flour and stir into beaten egg.
Add remain- ing ingredients and mix well.
Place 2 tablespoons of the filling on half of each square and fold over pastry to form a triangle.
Seal edges and flute with fingers or a fork.
Prick tops with a fork and place on a baking sheet.
Bake in a hot oven (425° F) about 15 minutes or until lightly browned.
Makes 12 turnovers.