Dried cherry turnovers

Yield: 1 servings

Measure Ingredient
2½ cup Unbleached all-purpose flour
1 teaspoon Salt
¾ cup Chilled butter; (1 1/2 sticks)
\N \N Cut into small pieces
8 ounces Low-fat sour cream
2¼ cup Dried cherries
1 cup Ruby port
1 \N Stick cinnamon
3 tablespoons Brown sugar
1½ tablespoon Grated orange zest

MAKES 28 TO 30 LACTO

Dried cherries soaked in spiced port makes a delectable filling for these flaky turnovers.

In medium bowl, combine flour and salt. Cut butter into flour. Add sour cream and gently mix with fork until moistened. Turn onto lightly floured surface and knead to form dough. Do not overwork.

Divide dough into 6 even pieces. Roll into balls. Place each on a piece of plastic wrap; cover and flatten into 5-inch disk. Refrigerate 30 minutes.

Unwrap one piece of dough. Roll between pieces of plastic wrap into an 8-inch circle. Repeat with remaining balls. Cover and refrigerate 1 to 2 hours.

Meanwhile, in a saucepan, combine cherries, port, cinnamon and brown sugar.

Bring to simmer, remove from hear, cover and let sit 20 minutes. Remove cinnamon stick and drain cherries.

Preheat oven to 350 F. Generously flour work surface. Cut 3-inch rounds from each disk. Place 1 tablespoon of cherries and a pinch of orange zest on each round. Fold dough in half and seal edges with fork. Repeat with remaining pastry and filling, making 28 to 30 turnovers.

Bake until golden brown, about 35 to 45 minutes.

PER TURNOVER: 120 CAL.; 2G PROT.; 6G TOTAL FAT (4G SAT. FAT); 13G CARB.; 16MG CHOL.; 131MG SOD.; 1G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times, December 1998, page 24 Converted by MM_Buster v2.0l.

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