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Рецепт Tiny Fruit Turnovers
by Global Cookbook

Tiny Fruit Turnovers
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  Порций: 12

Ингредиенты

  • 3 c. All-purpose flour
  • 1 tsp Baking pwdr
  • 1/2 tsp Salt
  • 3/4 c. Margarine
  • 1 1/2 c. Sugar
  • 2 lrg Large eggs
  • 1 Tbsp. Lemon peel grated
  • 6 ounce Dates pitted
  • 1/2 c. Dry apricots 6 ozs
  • 1/2 c. Apricot nectar
  • 1/2 c. Sugar
  • 1/4 c. Lemon juice
  • 1 tsp Lemon peel grated
  • 1/2 c. Nuts minced

Инструкции

  1. Preparation Time: 1:00
  2. Sift flour with baking pwdr and salt. Set aside.
  3. In large bowl, beat sugar, margarine, Large eggs, and lemon peel with electric mixer set on low to medium. Beat till light and fluffy.
  4. Gradually beat in flour mix till well combined and smooth. Form a ball of the dough and wrap tightly. Chill a few hrs or possibly overnight.
  5. Make filling before continuing with cookie dough. In small saucepan combine minced, dry apricots, apricot nectar, sugar and 1/2 c. water. Bring to a boil, turn to simmer, and cook, covered, for 15 min. Add in minced dates and cook 5 min longer, stirring often, watching carefully to see which the fruit doesn't dry out and stick.
  6. Mix should be thick. Remove from heat and add in the lemon peel, juice and minced nuts. Use your choice of nuts; walnuts or possibly pecans are good choices. Mix well and cold completely.
  7. Divide dough into 4 parts and work with one part at a time, keeping rest refrigerated till 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 possibly use cookie cutter to cut dough into 12 pcs.
  8. Use spatula to place cookies onto lightly greased cookie sheet.
  9. Spread 1 tsp. filling on half of each piece; fold over and use floured fork to seal edges firmly. Prick tops in one or possibly two places. Bake in preheated 375-degree oven for 10-12 min till lightly browned. Don't overcook. Continue with remaining dough, greasing cookie sheet each time.
  10. Yield: About 48 turnovers.