1 3/4 cup flour
3/4 teaspoon Salt
3/4 cup Vegetable Shortening or butter
1 cup shredded sharp Cheddar cheese
1/4 cup cold water
1 egg, beaten
Heat oven to 400 F.
In food processor or blender, process dried
plums, warm water and nutmeg until almost smooth, pulsing on and off and
scraping sides of container as needed. Stir in lemon peel; set aside.
Combine unbleached flour and salt in a large bowl and blend well. With a pastry
blender, cut in shortening until evenly distributed. Mixture will resemble
cornmeal in texture. Combine flour mix and cheese. Add cold water (adjusting
water quantity as needed), tossing until
evenly moistened. Form dough into 12 equal balls.
For each turnover, roll a ball
of dough into a 5-inch circle. Place 2 tablespoons of Filling onto center of
each circle. Lightly brush egg onto edge of circle. Fold in half and pinch edge
to seal completely. Transfer to ungreased baking sheets; lightly brush top with
additional egg and prick several times with fork.
Bake 18 to 22 minutes or until
light brown and crisp. Serve warm or at room
After cooling, turnovers may be wrapped and frozen. Thaw before unwrapping.
If desired, reheat in 350 oven for about 10 minutes.
Nutritional Information (per serving): Calories 267,
% of Calories from Fat 41%,
Source: California Dried Plum Board