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  Added: Feb 05, 2007  •  Visited (3340)  •  Print version Print this recipe (104)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Blackberry Turnovers
(Tourtes Douces)
What You Need:
  • 5 cups unsifted flour
  • 2 teaspoons double-acting baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • ¾ cup milk
  • 10 tablespoons butter, softened
  • 8 tablespoons vegetable shortening, softened
  • 1½ cups granulated sugar
  • 2 eggs
  • 5 cups blackberry jam
  • Confectioners' sugar

  • How To Cook:
    1. Combine the flour, baking powder and salt and sift them into a bowl. Add the vanilla extract to the milk and set the mixture aside.

    2. In a deep bowl, cream 8 tablespoons of the softened butter, the vegetable shortening and granulated sugar together by beating and mashing them against the sides of the bowl with the back' of a large spoon until the mixture is light and fluffy.

    3. Beat in the eggs, one at a time. Add about 1½ cups of the flour mixture and, when it is well incorporated, beat in about ¼ cup of the milk mixture. Repeat two more times, alternating about 1½ cups of the flour with ¼ cup of the milk and beating well after each addition.

    4. Divide the dough into 24 equal portions and pat and shape each portion into a ball. Arrange the balls in one layer in a shallow dish, drape wax paper over them, and refrigerate for about 1 hour for easier rolling.

    5. Meanwhile, warm the blackberry jam in a small saucepan, stirring frequently until it is fluid. Pour the jam through a fine sieve set over a bowl to strain out the seeds, then let the jam cool to room temperature.

    6. Preheat the oven to 375°F. With a pastry brush, spread the remaining 2 tablespoons of softened butter evenly over two large baking sheets. To shape each turnover, place one ball of dough at a time on a lightly floured surface and roll it into a circle about 8 inches in diameter.

    7. Spoon about 3 tablespoons of the blackberry jam onto the center of each circle and spread it evenly, leaving at least ½ inch of dough exposed around it.

    8. Moisten the exposed dough with a finger dipped in water and fold the circle over to make a half-moon shape. With the tines of a fork, crimp the curved edges tightly together and pierce the top of the turnover in two or three places. As you proceed, arrange the turnovers side by side on the buttered baking sheets.

    9. Bake in the middle of the oven for 20 minutes, or until the "tourtes douces" are delicately browned. With a spatula, transfer them to wire racks to cool to room temperature. Just before serving, sprinkle the turnovers lightly with confectioners' sugar.

    To Make: 2 dozen 8-inch turnovers
    This recipe is also available in:
    Cuisine » Americas » Creole
    Main Ingredient » Berry » Blackberry
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Butter
    Dish » Pie & Tart

     





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