This delicious and sweet meal is cooked wok-style. If you like, you can use pork in place of the chicken. Over rice, please. Enjoy, I hope!
| Cook Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 30 |
| Yield: | 30 turnovers |
Ingredients
- ¾ cup unsalted butter, softened
- 1 ⅓ cups white sugar
- 1 teaspoon vanilla extract
- 1 egg
- 4 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup milk
- 1 (12.5 ounce) can cherry pie filling
- 1 egg white (for egg wash)
Instructions
- Sift together flour, baking powder, and salt. Set aside.
- Beat butter in a separate bowl, then add sugar a little at a time. Add vanilla and beat mixture until it is nice and fluffy. Beat in egg. Stir in flour mixture alternately with milk.
- Chill dough in the refrigerator for at least 2 hours, or 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 pie filling into the center of each square and fold over to form a triangle. Pinch 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, or until golden brown on the top and bottom.
Nutrition Facts
| Calories | 163 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 119 mg |
| Sugars | 9 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Disaster. Probably just me, but could not roll the dough out thin enough and two teaspoons filling on three inch squares? All filling squished out. I’m not cajun, but hillbilly, and have made fried pies several times. The dough is more like biscuit dough and not so dry. I think I will stick to fried pie dough
Wasn’t quite the sweet dough I remember. Maybe something I did wrong, but the dough was very dry and hard to handle. I couldn’t get 2 teaspoons of filling in a 3 inch square without it oozing out. They were more like pop tarts, but the taste was great though.
This is a basic Cajun sweet dough recipe. It’s not flaky like a pie crust because it’s not supposed to be. It is sweet like a sugar cookie. Thank you for the wonderful recipe.
Thank you for posting! For the ones complaining: it’s a cajun recipe, so unless you grew up and your mamom baked these sweet dough pies, you will never understand! This is like eating a piece of heaven. My mamom always made: chocolate, vanilla, and blackberry sweet dough pies. I’m from the Lafayette area myself(a bit further south), and am so grateful for FINALLY finding this recipe. My mamom passed away 18 years ago, and haven’t had her sweet dough pies since. Now, I can finally make them! Thank you again!!!!
Took longer to cook then it said but overall very good..I made mine with a homemade apple compote filling dusted with cinnamon and powered sugar..yummy with coffee..
The dough tasted good, but it’s so hard to handle. I used it to make a sweet potato pie and it was alright.
It taste pretty good but The amount of time it takes to prepare and the amount of time it takes to chill prior to rolling, cutting, filling, folding, and baking isn’t really worth it.
We used this dough to make sweet potato hand pies by adding 1/4t Nutmeg and it worked perfectly!
Made them with Nutella!
A lovely sweet dough crust that I very easy to pull together!
love it!! Very forgiving but it makes a lot dough….but it freezes well
It’s a very good recipe. It does taste like a cookie. It also doesn’t create 30 pieces if you’re really using 3 inch square. I found it very difficult to get to that number. However it tastes good. I would agree with the people who said that you have to use a lot of flour when you’re working with it. Also make sure you put the turnovers on the very top rack. Mine burned because I went to the middle rack.
I’ve been making this recipe for several years now since I made it for my highschool French class and it is always a people pleaser. It’s delicious and everyone loves it so much they come back and ask for more
it was delicious, my family LOVES it and its so easy.
makes great berry cobbler topping
I use this recipe all the time. Makes a great pie crust. Portions are large. Yummy taste, not too sweet. Two thumbs up.
Great recipe. I added a bit more milk. Dough needed to be worked with a bit of flour after refrigeration. As mentioned by others it’s not a flaky dough. I left my dough thick to create a sweet shortbread like topping over a caramel apple cobbler. Everyone loved it. I will use this recipe again.
they are the best!! loved them
The recipe is very good. I made cherry turnovers with this recipe and shared with a neighbor to test. She willingly sacrificed herself to test any other recipes!
We love it can’t get another of them.
It tastes good. I read the reviews so I realized the crust would not be like a pie crust. I followed the recipe with the exception of I baked longer to get golden tops. They were great that night. But those I stored in closed Tupperware were soggy the next day. Like wet bread. They were completely cool before I closed them up. Any tips on storage to prevent the soggy-ness?