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Bento Recipes: Turnovers


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My dessert is making faces at me.I love tasty, easy-to-make sweets. I was introduced to these some years ago when a family member gave me a tin of homemade turnovers for Christmas. I immediately backwards-engineered them and soon was making my own.

    What you need:
    Pie crust mix (or handmade pie crust dough, if you're in the mood)
    Fruit preserves (jam or jelly will also do)
    Cooking spray or other stuff to grease a cookie sheet

Make the pie crust dough according to the recipe if you're getting it out of a box (like me), or make it according to your own recipe otherwise. Roll it out thin and flat on a floured working surface. Cut the dough with a butter knife or other such nonsharp implement into squares about two inches on each side.  In the center of each square put about a tablespoon of preserves or other filling. (Do not overfill or the stuff will burst out during baking.) Fold the square over diagonally, making a triangle, and press the edges together using the tines of a fork. Poke holes in the top, then put it on the cookie sheet. Repeat until you've run out of dough. Put the cookie sheet in an oven that has been preheated to 350, and bake for 10-15 minutes, until the edges brown and the middles are starting to tan. If the filling has leaked by the time you take them out, scoop the turnovers touching it off the cookie sheet before they cool so the filling doesn't glue them down.

I always make a few with each kind of fruit stuff I have on hand. Blackberry jam, orange marmalade, cherry preserves, grape jelly, whatever. It's all good. My favorite of the fruit fillings is the cherry preserves; the turnovers taste like little cherry pies! And to push it over the edge, a few chocolate chips mixed in with the cherries...