Cook Time::15 mins
Total Time::15 mins
Servings::30
Yield::30 turnovers
Ingredients
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¾ cup unsalted butter, softened
1 ⅓ cups white sugar
1 teaspoon vanilla extract
1 egg
4 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ cup milk
1 (12.5 ounce) can cherry pie filling
1 egg white (for egg wash)
Directions
Sift together flour, baking powder, and salt. Set aside.
Beat butter in a separate bowl, then add sugar a little at a time. Add vanilla and beat mixture until it is nice and fluffy. Beat in egg. Stir in flour mixture alternately with milk.
Chill dough in the refrigerator for at least 2 hours, or overnight.
To make turnovers: Preheat the oven to 350 degrees F (175 degrees C).
Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into 3-inch squares. Spoon about 2 teaspoons of pie filling into the center of each square and fold over to form a triangle. Pinch seams to seal or press with the tines of a fork. Place at least 2 inches apart on a greased baking sheet. Brush with egg white.
Bake for 12 to 15 minutes in the preheated oven, or until golden brown on the top and bottom.