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
- 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.
- Roll out dough to 1/4-inch thickness and cut out 5 to 6 inch rounds.
- Mix the blueberries with the brown sugar, tapioca and orange rind and spoon on the rounds.
- Moisten edges of each round with water.
- Fold dough over filling and press together.
- Prick top with a fork and place turnovers on a greased cookie sheet.
- Beat the egg whites until foamy, then beat in 1/3 cup sugar gradually.
- Brush mixture on top of turnovers.
- Bake in preheated 400u0b0 oven for 10 to 15 minutes or until turnovers are lightly browned.
- 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)