Blueberry Turnovers

• 1 c. soft butter or margarine
• 3 c. all-purpose flour
• 3/4 c. packed light brown sugar
• 1/3 c. sugar
• 1/2 c. sugar
• 1/4 c. milk
• 1/2 tsp. salt
• 2 c. fresh blueberries
• 2 eggs, separated
• 2 Tbsp. instant tapioca
• grated rind of 1 orange

1. Mix butter, 1/2 cup of the sugar, salt, egg yolks, flour and milk together until well blended and a soft dough is formed, then chill for 1 hour.
2. Roll out dough to 1/4-inch thickness and cut out 5 to 6 inch rounds.
3. Mix the blueberries with the brown sugar, tapioca and orange rind and spoon on the rounds.
4. Moisten edges of each round with water.
5. Fold dough over filling and press together.
6. Prick top with a fork and place turnovers on a greased cookie sheet.
7. Beat the egg whites until foamy, then beat in 1/3 cup sugar gradually.
8. Brush mixture on top of turnovers.
9. Bake in preheated 400u0b0 oven for 10 to 15 minutes or until turnovers are lightly browned.
10. Yields 12 turnovers.

butter, allpurpose, brown sugar, sugar, sugar, milk, salt, fresh blueberries, eggs, tapioca, orange

Taken from www.cookbooks.com/Recipe-Details.aspx?id=302078 (may not work)