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Fruit Turnovers
Source: U.S. Department of Defence

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DESSERTS (PASTRY AND PIES) No.I 034 00
FRUIT TURNOVERS
Yield 100
Portion 1 Turnover
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
315 cal
38 g
3g
17 g
0 mg
236 mg
11 mg
Ingredient
Weight
Measure
Issue
PIE CRUST
26 each
PIE FILLING,APPLE,PREPARED
12 lbs
1 gal 2 qts
MILK AND WATER WASH
3 cup
Method
1 Prepare Pie Crust, Recipe No. I 001 00 to yield enough dough to prepare cobbler for 100 portions. Divide dough into 8 pieces.
2 Place dough on lightly floured board; sprinkle each piece lightly with flour; flatten gently. Roll dough into 18 by 24-inch
rectangular sheet about 1/8-inch thick. Cut into twelve 6-inch squares. Brush edges of each square with water.
3 Place 1/4 cup of fruit filling in the center of each square. Fold opposite corner of dough together forming a triangle. Seal by
crimping edges.
4 Make 2-1/2 inch slits near the center fold to allow steam to escape during baking.
5 Place 12 turnovers on each lightly greased sheet pan.
6 Brush top of each turnover with Milk and Water wash. Allow to dry before baking. See Recipe No. I 004 02. Do not use Egg and
Milk wash or Egg and Water wash for turnovers. The egg and milk will cause the turnovers to brown excessively and egg and
water wash will cause turnovers to be too pale in color.
7 Bake at 425 F. for 20 minutes or until lightly browned.



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Fruit Turnovers

Yield: 100 Portion: 1 Turnover
Calories: 315 cal
Carbohydrates: 38 g
Protein: 3g
Fat: 17 g
Cholesterol: 0 mg
Sodium: 236 mg
Calcium: 11 mg

Ingredient Weight Measure Issue
PIE CRUST 26 each
PIE FILLING,APPLE,PREPARED 12 lbs 1 gal 2 qts
MILK AND WATER WASH 3 cup

Method:
1 Prepare Pie Crust, Recipe No. I 001 00 to yield enough dough to prepare cobbler for 100 portions. Divide dough into 8 pieces.
2 Place dough on lightly floured board; sprinkle each piece lightly with flour; flatten gently. Roll dough into 18 by 24-inch
rectangular sheet about 1/8-inch thick. Cut into twelve 6-inch squares. Brush edges of each square with water.
3 Place 1/4 cup of fruit filling in the center of each square. Fold opposite corner of dough together forming a triangle. Seal by
crimping edges.
4 Make 2-1/2 inch slits near the center fold to allow steam to escape during baking.
5 Place 12 turnovers on each lightly greased sheet pan.
6 Brush top of each turnover with Milk and Water wash. Allow to dry before baking. See Recipe No. I 004 02. Do not use Egg and
Milk wash or Egg and Water wash for turnovers. The egg and milk will cause the turnovers to brown excessively and egg and
water wash will cause turnovers to be too pale in color.
7 Bake at 425 F. for 20 minutes or until lightly browned.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/pastry_and_pies/fruit_turnovers.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence