Cajun Turnovers Recipes

QUICK CHERRY TURNOVERS

Steps:

• Preheat oven to 375°. Unroll crescent dough and separate into four rectangles; place on an ungreased baking sheet. Press perforations to seal. Place 1/4 cup pie filling on one half of each rectangle. Fold dough over filling; pinch edges to seal. Bake 10-12 minutes or until golden. , Place confectioners' sugar in a small bowl; stir in enough milk to achieve a drizzling consistency. Drizzle over turnovers. Serve warm.

COCONUT TURNOVERS

Steps:

• 1 Mix the flour and salt, then cut in the cold butter until you have a breadcrumb-like consistency.
• 2 In a separate bowl, mix 1/4 cup white sugar, yeast and milk.
• 3 Combine the wet ingredients with the dry, mixing to form a dough. Transfer the dough to a lightly floured board and knead gently for 1-2 minutes.
• 4 Combine the remaining ingredients in a bowl for the filling, stirring well so that the sugar begins to dissolve and the mixture is moist. Set aside.
• 5 Punch down the risen dough and lightly knead it for half a minute. Cut the dough into equal pieces. With each piece, roll into a 3-inch circle, place a heaping tablespoon of the filling in the centre; spread the filling out to ½-inch from the edges. Lift one end of the dough to the other, folding and sealing the ends together. Form into a loaf shape.
• 6 Place each turnover on a greased or parchment-lined baking sheet, seam-side down. Cover and let rise for 30 minutes.
• 7 Brush turnovers with sugar water and sprinkle with brown sugar, then place in an oven preheated to 350F. After 18 minutes, brush again with sugar water, sprinkle with more brown sugar, and allow to bake for another 2-3 minutes. This will help develop a sugary crust. Remove from the oven and cool on racks for 15 minutes.

CAJUN SWEET DOUGH

Steps:

• Sift together the flour, baking powder, and salt. Set aside.
• In a separate bowl, beat the butter, then add the sugar a little at a time. Add the vanilla. Beat the mixture until it is nice and fluffy. Beat in the egg. Stir in the flour mixture alternately with the milk.
• Before you use this dough, be sure you chill it well at least 2 hours or even overnight.
• To make turnovers: Preheat the oven to 350 degrees F (175 degrees C). Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into 3 inch squares. Spoon about 2 teaspoons of the pie filling into the center of each square and fold over to form a triangle. Pinch the seams to seal or press with the tines of a fork. Place at least 2 inches apart on a greased baking sheet. Brush with egg white.
• Bake for 12 to 15 minutes in the preheated oven, until golden brown on the tops and bottom.

CAJUN CRESCENT TURNOVERS

Steps:

• For filling:
• Saute onion, bell pepper, celery, garlic and mushrooms in butter until tender and mushrooms have released some liquid.
• Add rice and water.
• Stir. Add Worcestershire sauce, hot sauce, garlic powder, cayenne, and creole seasoning; Mix well.
• Bring to a boil, cover tightly, simmer for 10 minutes.
• For DOUGH:
• While rice is simmering, preheat oven to 375°F
• Separate crescent rolls into rectangles. Seal the seams in each rectangle by pressing the dough together.
• Place rice mixture (turnovers are easier to shape if rice is chilled) in the center of each rectangle.
• Fold dough over and press with a fork to seal the edges.
• Beat egg, garlic powder and garlic salt.
• Brush the tops of turnovers with beaten egg mixture.
• Place on lightly greased cookie sheet.
• Bake 12-13 minutes.

BLUEBERRY AND MASCARPONE TURNOVERS

Steps:

• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper. Set aside.
• In a small bowl, mix together the cheese, sugar, cornstarch, lemon juice, and lemon zest until smooth. Stir in the blueberries.
• Using a 3 1/2-inch round cookie cutter or a glass, cut the pie dough into 12 circles. Place the dough on the prepared baking sheet.
• Using a pastry brush, lightly brush the edges of the dough with the beaten egg.
• Place about 1 1/2 teaspoons of the cheese mixture in the center of the dough. Fold the dough in half to enclose the filling and pinch the edges to seal. Using the tines of a fork, gently crimp the sealed edges.
• Refrigerate for 10 minutes.
• Bake at 350 degrees for 20 to 25 minutes.
• Sprinkle with powdered sugar.
• Cool for 5 to 10 minutes before serving.

GROUND BEEF TURNOVERS

Steps:

• In a large bowl, combine flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine the water, egg and vinegar. Add to shortening mixture, 1 tablespoon at a time, tossing lightly with a fork until mixture forms a ball. Cover and chill for 30 minutes., Meanwhile, combine the first six filling ingredients. Divide pastry into 15 equal portions. On a lightly floured surface, roll out one portion into a 6-1/2-in. circle. , Mound a heaping 1/3 cup filling on half of circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Transfer to a greased baking sheet. Repeat with remaining pastry and filling. , Cut three slits in the top of each turnover; brush with cream. Bake at 375° for 35-40 minutes or until vegetables are tender and crust is golden brown.