How To make Apricot Turnovers
16 tb Butter or margarine
2 pk Cream cheese
2 c Flour; sifted
Apricot filling Apricot filling: 8 oz Dried apricots
2 c Cold water
1/2 c Sugar
1 ts Lemon juice
1 ds Cinnamon
1 tb Butter
APRICOT FILLING: Cook apricots in water until almost tender, stirring occasionally. Add sugar and lemon juice. add the dash of cinnamon, continue cooking until thickened and tender. Remove from heat and add butter. cool. If you prefer a sweeter filling, you may add more sugar. COOKIE; Cream cheese and margarine together, add flour slowly until a smooth dough is formed. Use a wooden spoon to cream and not a mixer. Chill dough 10-15 minutes. Roll out on a floured board to a thin layer, cut in circles and place on an ungreased cookie sheet. Use a small amount of apricots on half the circles to within 1/4" of the edge. Fold circles over and press edges together with a fork. Bake at 350F for 15-20 minutes. It will be a very pale golden brown. When cool, ice with powdered sugar icing. These are delightful with hot tea. Margaret Garland DFYX18A Source: Prize Winning Recipes from the State Fair of Texas, 1976. -----
How To make Apricot Turnovers's Videos
With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
Ingredients:
puff pastry - 500 g (17.64 oz)
melted butter - 30 g (1 oz)
boiled potatoes - 2 pieces
canned red beans - 50 g (1.76 oz)
canned corn - 50 g (1.76 oz)
sour cream - 40 g (1.4 oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
olive oil - 20 ml (0.7 fl oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 4 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
puff pastry - 500 g (17.64 oz)
butter - 30 g (1 oz)
boiled potatoes - 2 pieces
red bell pepper - 1 piece
canned corn - 50 g (1.76 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 6 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
for the sauce:
onion - 1 piece
garlic - 2 cloves
parsley - 10 g (0.35 oz)
butter - 30 g (1 oz)
oil - 20 ml (0.7 fl oz)
whipping cream - 400 ml (13.5 fl oz)
white wine - 100 ml (3.4 fl oz)
salt - 8 g (0.29 oz)
black pepper - 5 g (0.18 oz)
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Easy Jam Pastry Turnovers Recipe (How to Make Turnovers with Jam and Puff Pastry)
ℹ️ Watch this video to learn how to make jam pastry turnovers from scratch. Then, you'll know how to make turnovers with just a couple of simple and tasty ingredients such jam and puff pastry. Enjoy!
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#jampastryturnovers #jamturnovers #pastryturnovers #turnovers #jampastry #puffpastryrecipe #puffpastry #jamcake #cakerecipe #cakeideas #cake #ultragustibus
KOO:Peach and apricot turnovers
There are so many reasons why we all love summer – the sunshine (of course), the longer days and all of the amazing fresh fruit that is readily available. Today, Moira makes a fruity dessert that embodies summer and is packed full of fresh delectable fruit
A super simple recipe - palms with strawberry jam and puff pastry
A super simple recipe - palms with strawberry jam and puff pastry
Ingredients:
puff pastry - 400 g
strawberry jam - 100 g
sugar - 20 g
Tray size 24 X 32 cm
IN THE OVEN 180 °C/30 minutes
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Old Fashion Apricot Fried Pies, using Dried Apricots, essential pantry Item
#friedpies
#apricotfriedpies
#driedapricots
#usingdriedfruit
#driedfruitrecipes
#oldfashionfriedpies
#grandmasfriedpies
#pies
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loridianebrown@gmail.com
Lori Brown
po box 1183
Imboden, Arkansas
72434
recipe Apricot Fried Pies
16 oz. dried Apricots
1/2 cup brown sugar
1/2 t. cinnamon
water to cover
crust
3 cups all purpose flour
1 T. sugar
1 t. Salt
1 t. baking powder
1/2 cup lard or shortening
1 cup evaporated milk
pie mold for Fried pies
links to Fried pie videos
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YouTube Studio music ???? non copyright Samsung galaxy music ???? non copyright ????
Apricot Hand Pies / How to make turnovers hand pies ( ‘perfect amount of yumminess in every bite!)
My momma always made fried apricot or peach pies for my Daddy and when visiting them in my younger years I would request them from time to time. Oh they were so good! ( still are)
And I loved the apricots! Apricots always have this delightful sweet, tangy taste and when Momma would make this yummy filling for her fried pies, I would always find there was only one thing wrong with them. She never made enough! ????
Now I love fried pies, but I bake mine as I had an elderly lady tell me one time that her fried pies were baked and no one even knew the difference. I sure didn't and I fell in love with her so called fried pie as well. I have been baking them ever since.
Enjoy! ❤️ Deb
P.S.
There is no way I could shorten this video for you, but I tried. ????