Tiny fruit turnovers

Yield: 36 servings

Measure Ingredient
3 cups All-purpose flour
1 teaspoon Baking powder
½ teaspoon Salt
¾ cup Margarine
1½ cup Sugar
2 larges Eggs
1 tablespoon Lemon peel -- grated
6 ounces Dates -- pitted
½ cup Dried apricots -- 6 ounces
½ cup Apricot nectar
½ cup Sugar
¼ cup Lemon juice
1 teaspoon Lemon peel -- grated
½ cup Nuts -- chopped


1. Sift flour with baking powder and salt. Set aside. 2. In large bowl, beat sugar, margarine, eggs, and lemon peel with electric mixer set on low to medium. Beat until light and fluffy. Gradually beat in flour mixture until well combined and smooth. Form a ball of the dough and wrap tightly. Refrigerate a few hours or overnight. 3. Make filling before continuing with cookie dough. In small saucepan combine chopped, dried apricots, apricot nectar, sugar and ½ cup water. Bring to a boil, turn to simmer, and cook, covered, for 15 minutes. Add chopped dates and cook 5 minutes longer, stirring often, watching carefully to see that the fruit doesn't dry out and stick.

Mixture should be thick. Remove from heat and add the lemon peel, juice and chopped nuts. Use your choice of nuts; walnuts or pecans are good choices. Mix well and cool completely. 4. Divide dough into 4 parts and work with one part at a time, keeping rest refrigerated until ready to use. On lightly floured surface, roll dough to a 10 x 12 inch rectangle. Use a sharp knife dipped in flour to cut dough into 12 rectangles. Or use cookie cutter to cut dough into 12 pieces.

5. Use spatula to place cookies onto lightly greased cookie sheet.

Spread 1 teaspoon filling on half of each piece; fold over and use floured fork to seal edges firmly. Prick tops in one or two places.

Bake in preheated 375-degree oven for 10-12 minutes until lightly browned. Do not overcook. Continue with remaining dough, greasing cookie sheet each time.

Yield: About 48 turnovers.

Recipe By : Jo Anne Merrill

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