APPLE OR CHERRY TURNOVERS

By curly

Ingredients

• 3 cups sifted all-purpose
• 3 Tbsp granulated sugar
• 1 1/2 tsp salt
• 1/2 tsp cinnamon
• 1 1/4 cup Crisco
• 5 to 6 Tbsps water
• 1 can (20-22 oz) prepared apple or cherry pie filling
• Confectioner’s sugar

Preparation

Step 1

Preheat oven to 425 degrees.

Combine flour, granulated sugar, salt, cinnamon. Cut in Crisco with pastry blender or two knives until mixture is uniform.

Sprinkle dough with water a tablespoon at a time, stirring it with a fork until just enough has been added so dough can be patted into a ball.

Divide pastry in half.

On a lightly floured surface, roll ½ into a 10 x 15 rectangle. Cut into six 5” squares.

Repeat with other half of dough. Place about 2 measuring tablespoons of fruit filling in center of each square.

Moisten pastry edges with water. Fold over one half of pastry to form triangle. Seal edges firmly with a fork. Prick top with fork for steam to escape.

Bake on ungreased baking sheets 12-15 minutes or until lightly browned.

Cool slightly; sprinkle with confectioner’s sugar.
Makes 12.