Jelly Turnovers
My Mom reminded me that she made Jelly Turnovers for my High School Graduation Party. How lucky was I to have homemade turnovers made instead of a cake? Mom filled them with apricot jam, you can use any jam that you like. This recipe is from my Great-Grandmother, Helga Foss Bjorge. Delicious with coffee, tea or milk. The beautiful “old cottage chintz” plate was a wedding gift to my Mom in 1957. Thank you Mom for the recipe and the beautiful plate.
Prep Time: 15 minutes, plus overnight
Bake Time: About 20-22 minutes
Makes: about 64, depending on size of your square
6 cups of all purpose flour
2 Tablespoons granulated sugar
¼ teaspoon sea salt
2 packets of yeast (¼ ounce each)
1 pound lard
1 Cup Heavy Cream
3 eggs, beaten
Jelly or Jam of your choice
- Preheat oven to 350 degrees F.
- In a bowl of stand up mixer with the paddle, sift together, flour, sugar, salt and yeast.
- Add lard, cream and eggs and mix until it comes together. Chill overnight.
- Put on a floured board and roll out to about ¼ inch thick.
- Cut into 3 inch squares.
- Fill with ½ to 1 teaspoon of jelly or jam, turnover to form a triangle. ( I used Sarabeth’s Peach Apricot).
- Press closed with a fork and place on a baking sheet baking sheet with parchment or Silpat.
- Bake for 20-22 minutes until light golden brown.
- Cool on a rack.
HINT: Do not overfill squares, it will leak out while baking (see photo).
RESOURCE LINKS:
Mom and Dad’s wedding (Judy and Bobby Olson) December 1957
