275 g, VOIR VARIÉTÉS EN MAGASIN
SUCRE À LA CRÈME OU AUX POMMES, 570-620 g, VOIR VARIÉTÉS EN MAGASIN
510 g, SELECTED VARIETIES
Preheat the oven to 375°F / 190°C.
Sift flours, salt and icing sugar. Put in mixer bowl.
Add lard to dry ingredients and mix 1 to 2 minutes or until sandy.
In another bowl, blend evaporated milk and yeast. Fold lightly into the first mixture.
Divide the dough into 5 equal parts.
Roll dough out to form a 24 in. (80 cm) square. Cut square in 4 small 15 cm (6 in.) squares.
Put 1/4 cup (60 mL) filling in the centre of each small square.
Moisten the edges of each small square with cold water, fold and seal the edges.
Repeat the procedure with the 4 portions of dough.
Place turnovers on a baking sheet and bake15 minutes at 375°F (190°C) until pastry is golden brown.
For each product you use, make sure you read the label carefully to verify that it contains nuts or peanuts, and check if they bear the mention 'may contain nuts and/or peanuts'.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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