JELLY TURNOVERS
An "entry-level pastry" with a jelly center. The richness and flakiness of a pastry, with the lightness and full-flavor of a yeast-leavened bread. For the sweet, colorful centers, use one jelly flavor, or mix and match.
4 1/2 cups all-purpose flour, divided use
1/3 cup sugar
2 envelopes Fleischmann's RapidRise Yeast
2 teaspoons salt
3/4 cup milk
1/4 cup water
1/3 cup vegetable shortening
3 large eggs
1 cup butter or margarine, softened
1/4 cup jelly, any flavor
1 egg white, lightly beaten
1/4 cup sugar (for topping)
In a large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and salt.
Heat milk, water, and shortening until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 1 to 2 hours.
Roll dough to 16 x 12-inch rectangle on lightly floured surface. Spread 1/3 cup softened butter on 2/3 of dough. Fold unspread portion over 1/2 of covered portion. Fold third section over first two. Roll dough to original size; repeat process twice using remaining butter. Cover tightly with plastic wrap; refrigerate 8 to 24 hours.
Remove dough from refrigerator; roll to 18 x 12-inch rectangle. Cut into 24 (3-inch) squares; put 1/2 teaspoon jelly on each square. Fold into triangle; seal edges with fork. Place on greased baking sheets. Brush with egg white; sprinkle with 1/4 cup sugar. Cover; let rise in warm, draft- free place until doubled in size, about 1 hour.
Bake at 375 degrees F for 10 to 15 minutes or until done. Remove from sheets; cool on wire rack.
Makes 24 Turnovers
Nutrition Information Per Serving (Serving size: one turnover; Serving Weight: 2.2 ounces): Calories: 220, Total fat: 12 g, Saturated fat: 6 g, Cholesterol: 50 mg, Sodium: 290 mg, Carbohydrates: 26 g, Dietary fiber: <1 g, Sugars: 7 g, Protein: 4 g
Source: Fleischmann's
An "entry-level pastry" with a jelly center. The richness and flakiness of a pastry, with the lightness and full-flavor of a yeast-leavened bread. For the sweet, colorful centers, use one jelly flavor, or mix and match.
4 1/2 cups all-purpose flour, divided use
1/3 cup sugar
2 envelopes Fleischmann's RapidRise Yeast
2 teaspoons salt
3/4 cup milk
1/4 cup water
1/3 cup vegetable shortening
3 large eggs
1 cup butter or margarine, softened
1/4 cup jelly, any flavor
1 egg white, lightly beaten
1/4 cup sugar (for topping)
In a large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and salt.
Heat milk, water, and shortening until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 1 to 2 hours.
Roll dough to 16 x 12-inch rectangle on lightly floured surface. Spread 1/3 cup softened butter on 2/3 of dough. Fold unspread portion over 1/2 of covered portion. Fold third section over first two. Roll dough to original size; repeat process twice using remaining butter. Cover tightly with plastic wrap; refrigerate 8 to 24 hours.
Remove dough from refrigerator; roll to 18 x 12-inch rectangle. Cut into 24 (3-inch) squares; put 1/2 teaspoon jelly on each square. Fold into triangle; seal edges with fork. Place on greased baking sheets. Brush with egg white; sprinkle with 1/4 cup sugar. Cover; let rise in warm, draft- free place until doubled in size, about 1 hour.
Bake at 375 degrees F for 10 to 15 minutes or until done. Remove from sheets; cool on wire rack.
Makes 24 Turnovers
Nutrition Information Per Serving (Serving size: one turnover; Serving Weight: 2.2 ounces): Calories: 220, Total fat: 12 g, Saturated fat: 6 g, Cholesterol: 50 mg, Sodium: 290 mg, Carbohydrates: 26 g, Dietary fiber: <1 g, Sugars: 7 g, Protein: 4 g
Source: Fleischmann's
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