Baked Fruit Turnovers

Oxmoor House


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1 (15-ounce) package refrigerated piecrusts
1 cup canned cherry, apple, or peach fruit filling
1/4 cup chopped pecans, toasted
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Vanilla ice cream (optional)


Preheat the oven to 425°. Cut each piecrust into 6 wedges. Combine fruit filling and pecans; spoon evenly in center of 6 wedges. Top with remaining wedges.

Moisten edges of pastry with water, pressing to seal, and crimp edges with a fork. Place turnovers on a lightly greased baking sheet. Bake at 425° for 12 to 14 minutes.

Combine sugar and cinnamon; sprinkle evenly over warm turnovers. Serve with vanilla ice cream, if desired.

Fried Method: Pour vegetable oil to depth of 1" into a heavy Dutch oven. Fry turnovers, in batches, in hot oil over medium-high heat about 3 to 4 minutes or until golden, turning once. Drain on paper towels.

Created date

October 2003