Apricot turnovers
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pastry for double-crust pie | ||
| 30 | ounces | Apricot halves; canned |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Cinnamon, ground |
| ¼ | teaspoon | Cloves, ground |
| 2 | tablespoons | Lemon juice; freshly squeezd divided |
| 1 | tablespoon | Butter (or marg.) |
| Milk | ||
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Sugar |
Directions
Roll pastry into a 10x15" rectangle. Cut into six 5-inch squares.
Drain apricots, reserving 1 cup syrup; place 2 apricot halves in one corner of each pastry square. Combine sugar, cinnamon, cloves, and 1 tablespoon lemon juice; spoon over apricots and dot with butter.
Moisten edges of pastry with cold water and fold into triangles.
Press edges together with a fork to seal. Transfer to an ungreased cookie sheet. Cut several slits in top of each. Brush tops with milk. Bake at 450 degrees for 15 minutes or until lightly browned.
Meanwhile, mix cornstarch and sugar; stir in reserved apricot syrup.
Cook until thick and clear, stirring constantly. Add remaining apricot halves and 1 tablespoon lemon juice. Serve warm sauce over warn turnovers.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-29-94