DATE TURNOVERS
This is my own recipe that I perfected after a few not so perfect batches. I have been making these cookies for several years and everyone loves them.
Provided by Colleen Langlois
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 2h40m
Yield 12
Number Of Ingredients 11
Steps:
- Heat dates, water, and 1/4 cup brown sugar in a saucepan over medium heat; cook until dates are very soft, about 5 minutes. Set aside to cool to room temperature.
- Stir vinegar into milk in a bowl; set aside to curdle, about 10 minutes.
- Whisk flour and baking soda together in a large bowl; stir in oats and 1 1/2 cups brown sugar. Stir butter, shortening, and milk mixture into flour mixture; cover dough and refrigerate until firm, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Roll dough out on a lightly floured surface about 1/8-inch thick; cut dough circles with a round cookie cutter. Place about 1 tablespoon date mixture in the center of each circle; fold circle in half and press edges together tightly to seal. Place cookies on the prepared baking sheets.
- Bake in the preheated oven until golden, about 10 minutes. Remove to cool completely on a wire rack.
Nutrition Facts : Calories 497.4 calories, Carbohydrate 81.5 g, Cholesterol 21.1 mg, Fat 18.2 g, Fiber 4.6 g, Protein 5.6 g, SaturatedFat 7.4 g, Sodium 174.9 mg, Sugar 50.6 g
PINEAPPLE TURNOVERS
When chocolate chip cookies just won't do, try this delightfully tropical pineapple turnover and cookie recipe.
Provided by Diana Rattray
Categories Dessert
Time 1h25m
Yield 54
Number Of Ingredients 16
Steps:
- Gather the ingredients.
- Mix together the sugar, shortening, eggs, and vanilla.
- Stir in the flour, salt, and baking soda. Cover and refrigerate for at least 1 hour.
- Meanwhile, prepare the filling.
- Drain the pineapple, reserving 1/2 cup of the syrup.
- Mix the sugar and flour in a saucepan.
- Stir in the pineapple, reserved syrup, lemon juice, margarine , and a dash of nutmeg. Cook, stirring constantly, until mixture thickens, about 5 minutes. Cool pineapple filling completely.
- Preheat oven to 400 F. Roll dough about 1/16-inch thick on a floured surface.
- Cut into 3-inch rounds or squares.
- Spoon about 1 teaspoon of filling onto one side of each circle, leaving enough of an edge to seal.
- Fold the dough over filling and pinch edges to seal.
- Place cookies about an inch apart on ungreased baking sheets. Brush with milk and sprinkle with sugar.
- Bake until lightly browned, about 8 to 10 minutes. Immediately remove from baking sheet .
- Serve and enjoy!
Nutrition Facts : Calories 76 kcal, Carbohydrate 12 g, Cholesterol 8 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 31 mg, Sugar 8 g, Fat 2 g, ServingSize 54 servings, UnsaturatedFat 0 g
TURNOVER COOKIES
Your favorite jam, jelly or preserves can be used for the filling in these delicious cookies. If you have a favorite icing recipe, they look great with some drizzled over the top.
Provided by Lvs2Cook
Categories Dessert
Time 45m
Yield 16 -20 cookies
Number Of Ingredients 5
Steps:
- Cream the cream cheese and butter together. Blend in flour and salt.
- Roll out on a floured surface and cut out circles with a biscuit or cookie cutter.
- Place a dab of preserves or jam in the center of each cookie. Fold over and press edges together with a fork.
- Bake on an ungreased cookie sheet at 375º for about 10 to 15 minutes.
Nutrition Facts : Calories 97.5, Fat 7.7, SaturatedFat 4.7, Cholesterol 21.1, Sodium 27.7, Carbohydrate 6.2, Fiber 0.2, Sugar 0.2, Protein 1.2
ORANGE-FIG TURNOVERS
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield about 24 cookies
Number Of Ingredients 10
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the orange juice, figs and raisins in a small microwave-safe bowl and microwave until hot, about 1 minute. Let sit until the dried fruit is soft, about 10 minutes.
- Transfer 1 tablespoon of the juice to a food processor, then drain the dried fruit and add to the processor. Add the honey, orange zest, lemon zest and cinnamon and pulse to make a paste.
- Roll out 1 piece of dough into a 10-inch round on a lightly floured surface. Cut out circles using a 2 1/2-inch cookie cutter. Drop 1 teaspoon of the dried fruit paste in the center of each circle; fold the dough over to form a half-moon shape, pinching the edges together to seal. Crimp the edges with a fork, then poke a few small holes in the top of each. Repeat with the remaining dough and filling.
- Transfer the turnovers to the prepared baking sheets; bake, switching the pans halfway through, until golden brown, 15 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Dust with confectioners' sugar.
APPLE TURNOVERS
Not sure how to make apple turnovers? Give this traditional recipe a try. It makes a dessert that's both tender and flaky, with apple pie-like filling and a thin, white glaze. I freeze the extra turnovers and warm them up in the microwave. They're great with coffee. -Dorothy Bayes, Sardis, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. Gradually add water, tossing with a fork until a ball forms. On a lightly floured surface, roll dough into a 12x6-in. rectangle., Cut remaining butter into thin slices. Starting at a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 in. of edges. Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 6x4-in. rectangle. Roll dough into a 12x6-in. rectangle., Repeat steps of butter layering and dough folding, ending with a 6x4-in. rectangle. Wrap in plastic; refrigerate for 15 minutes. Roll dough into a 12x6-in. rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic; refrigerate for 1 hour., Preheat oven to 450°. Meanwhile, in a small saucepan, combine the sugar, cornstarch and cinnamon. Add apples and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, until apples are tender, stirring often, 5-10 minutes. Remove from the heat., In a small bowl, combine egg and water. Roll dough into a 12-in. square; cut into four squares. Brush with half of the egg mixture. Spoon about 1/4 cup filling on half of each square; fold dough over filling. Press edges with a fork to seal. Place on an ungreased baking sheet. Brush with remaining egg mixture. With a sharp knife, cut three small slits in the top of each turnover., Bake until golden brown, 17-22 minutes. Remove to a wire rack. Combine glaze ingredients; drizzle over turnovers. Serve warm.
Nutrition Facts : Calories 466 calories, Fat 25g fat (15g saturated fat), Cholesterol 108mg cholesterol, Sodium 496mg sodium, Carbohydrate 58g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.
DATE "TURNOVER" COOKIES
I looked through the date recipes; I couldn't believe there were no date turnovers. This is a classic, classic cookie - I adapted this recipe from The Canadian Farm Cookbook, of 1911. A big, not-too-rich cookie - I could eat'em for breakfast.
Provided by Jenny Sanders
Categories Drop Cookies
Time 1h
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Cook the dates and water together, stirring frequently, until soft and amalgamated.
- Let cool.
- Preheat the oven to 325°F.
- Butter a large cookie sheet.
- Stir together the dry ingredients.
- Beat together the cooled melted butter and eggs, then beat in the buttermilk.
- Mix the beaten butter and egg mixture into the dry ingredients, adding a little more buttermilk if needed to make a soft dough.
- Drop half the dough by spoonfuls onto the cookie sheet.
- Space them well apart.
- Divide the filling evenly over the cookie bases.
- Spoon the remainder of the dough over the cookies.
- Bake for 20 minutes.
Nutrition Facts : Calories 205.7, Fat 5.2, SaturatedFat 2.7, Cholesterol 28.1, Sodium 125.3, Carbohydrate 37.9, Fiber 2.8, Sugar 22.9, Protein 4
BLUEBERRY TURNOVERS
Looking for a fruit dessert? Then check out this delicious blueberry turnover recipe that's ready in less than an hour.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Adjust oven rack to lower third of oven. Heat oven to 400°F. Cover 2 large cookie sheets with cooking parchment paper; set aside.
- In medium bowl, mix blueberries, brown sugar, cornstarch, orange peel, cinnamon and allspice. Let stand 20 to 30 minutes to allow the juices to exude.
- Place 1 sheet puff pastry on work surface lightly dusted with flour. (Keep other sheet covered in refrigerator.) Use rolling pin to roll pastry sheet into 12x9-inch rectangle. Use pizza cutter to cut dough into 6 squares (don't worry if squares are uneven).
- Stir blueberry mixture well; spoon about 2 rounded tablespoons filling onto center of each pastry square, leaving about 1 inch around edges. (Don't add more filling; it will ooze out during baking and burn onto cookie sheet.) Place 2 pieces butter on each mound of filling.
- In small bowl, mix egg yolks and milk with fork. Use pastry brush or your fingertip to paint edges of each square with egg mixture. Fold each square over, corner to corner, to form a triangle. Use your fingertip to lightly press edges shut. Use fork to crimp edges. Move turnovers to a cookie sheet.
- Paint tops of turnovers with additional egg mixture and sprinkle each with 1 teaspoon granulated sugar. Cut one or two 1-inch steam vents on top of each turnover using tip of sharp knife. While the first 6 turnovers bake, repeat with remaining pastry sheet and filling.
- Bake turnovers 15 minutes or until flaky and golden. (Check after 10 minutes because they brown quickly. If they look like they may burn, cover with foil and continue baking.) Remove from oven and cool 5 minutes. Remove turnovers from parchment and place on wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 310, Carbohydrate 29 g, Cholesterol 90 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Turnover, Sodium 130 mg, Sugar 11 g, TransFat 1 1/2 g
JAM TURNOVERS
Make these super-easy jam turnovers from simple squares of shop-bought puff pastry and your favourite jam. Dust with icing sugar and serve with clotted cream
Provided by Esther Clark
Categories Afternoon tea, Dessert
Time 30m
Number Of Ingredients 5
Steps:
- Heat the oven to 200C/180C fan/gas 6. Unravel the puff pastry on a lightly floured surface. Cut the pastry into six squares. Spoon the jam in the centre of each pastry square. Seal the edges by pressing down with a fork and brush with the egg. Lay on a lined baking sheet and bake for 20 mins. Dust with the icing sugar and serve with the clotted cream.
Nutrition Facts : Calories 272 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
APPLE TURNOVERS
Forgo bakery-made sweets and try making your own apple turnovers at home. It's easier than you think!
Provided by Annalise Sandberg
Categories Dessert
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
- In 2-quart saucepan, heat apples, butter, brown sugar, cinnamon and cornstarch to boiling over medium-high heat. Reduce heat; simmer about 5 minutes or until thickened and apples are tender. Set aside to cool slightly.
- Sprinkle work surface lightly with flour. Roll out thawed puff pastry into 15-inch square. Cut into 4 smaller squares.
- Brush each square with egg wash; spoon apple mixture onto center of each. Fold each in half diagonally to form a triangle; press edges together to seal. Use back of fork to crimp edges. Transfer to cookie sheet; brush with egg wash. Use sharp knife to cut a few vents into each turnover.
- Bake 25 to 30 minutes or until golden.
Nutrition Facts : Calories 610, Carbohydrate 77 g, Cholesterol 60 mg, Fat 6, Fiber 3 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 44 g, TransFat 6 g
UN-RUGELACH MINI TURNOVERS
Provided by Rose Levy Beranbaum
Categories Cookies Brunch Dessert Bake Hanukkah Kid-Friendly Cream Cheese Apricot Walnut Fall Cinnamon Jam or Jelly Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about twenty-two 3 1/2-inch turnovers
Number Of Ingredients 20
Steps:
- Food Processor Method
- In a food processor with the metal blade, place the cream cheese and butter and process until smooth and creamy, scraping the sides once or twice. Add the sugar and vanilla and process for a few seconds to incorporate them. Add the flour and salt and pulse just until the dough starts to clump together.
- Electric Mixer Method
- In a mixing bowl, beat the cream cheese and butter until blended. Beat in the sugar and vanilla extract. On low speed, beat in the flour and salt just until incorporated
- Both Methods
- Scrape the dough into a piece of plastic wrap and press it together to form a ball. Place the dough in a bowl, cover it well, and refrigerate for at least 2 hours, or overnight.
- Make the Filling
- In a medium bowl, with a fork, stir together the sugars, cinnamon, raisins and walnuts until well mixed.
- Using a 1 1/4 inch cookie scoop or a tablespoon measure, scoop out level measures of dough, placing them on a cookie sheet. Refrigerate the dough. Remove one piece of dough and roll it quickly between floured palms to form a ball. Dust it well with flour and place it between two sheets of plastic wrap. Use the flat bottom of a tumbler to press the ball flat and then a light rolling pin to roll it into a 3 1/2-inch circle. Remove the top sheet of plastic wrap and spread rounded 1/2 tablespoons of apricot lekvar or preserves evenly over the dough, almost to the edge. Carefully place 2 teaspoons of the nut mixture on one half of the dough circle, leaving a narrow border. Use the plastic wrap to lift the other half of the dough up and over the filling to encase it. Leaving the plastic wrap in place, press along the border of the dough to seal in the filling. Remove the plastic wrap, brush away any excess flour, and place the turnover on a prepared cookie sheet. Repeat with the remaining dough and filling, leaving at least 1 1/2 inches between each turnover. For the best shape, cover the turnovers with plastic wrap and refrigerate for at least 30 minutes before baking.
- Preheat the oven to 350°F. at least 15 minutes before baking. Set the oven racks so that they divide the oven into thirds.
- In a small bowl, stir together the sugar and cinnamon for the topping.
- With a pastry brush or feather, brush each turnover with milk and sprinkle evenly with the sugar and cinnamon topping.
- Bake for 15 to 20 minutes or until lightly browned. For even baking, rotate the cookie sheets from top to bottom and back to front halfway through the baking period. Use a small pancake turner to transfer the turnovers to wire racks to cool completely.
- Store
- Airtight, room temperature, up to 5 days; frozen, up to 3 months.
- Understanding
- This cream cheese dough can be more fragile and tender than the one used for pies and tarts (it contains no water to develop gluten), because it does not need strength due to the small size of the pastries.
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