Recipe for Fruit Turnovers 
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Yield:
54 Servings
Ingredients:
Amount Ingredient
1/2 cup Butter
1 cup Sugar
2 x Eggs
1 tsp Vanilla
1/2 cup Flour
1/2 tsp Salt
1/4 tsp Soda
Light cream to brush pastry
Sugar to sprinkle on pastry
Orange filling-
1 cup Sugar
1/4 cup Cornstarch
1/2 tsp Salt
1/2 cup Orange juice
2 tbl Grated orange peel
2 tbl Butter
Pineapple filling-
2/3 cup Sugar
3 tbl Flour
1/2 oz Pineapple, crushed, drained
Reserve 1/2 cup juice
2 tbl Lemon juice
1 tbl Butter
1 dsh Nutmeg
Raisin or currant filling-
2 cup Raisins (or currants)
Finely chopped
3/4 cup Water
3/4 cup Sugar
Instructions:
Instructions: DESCRIPTION: Tasty pastry pockets with fruit fillings.

PASTRY: Mix butter, sugar, eggs & vanilla together thoroughly. Blend in flour, salt & soda. Cover, chill one hour.

ORANGE FILLING: Mix sugar, conrstarch & salt in medium saucepan.

Gradually stir in orange juice. Cook over med. heat, stirring constantly until mixture thickens & boils. Boil & stir 2 minutes. Stir in orange peel & butter. Cool thoroughly.

PINEAPPLE FILLING: Mix sugar & flour in saucepan. Stir in crushed pineapple, reserved syrup, lemon juice, butter & nutmeg. Cook, stirring constantly, til mixture thickens, abt 5 minutes. Cool thoroughly.

RAISINCURRANT FILLING: Combine all ingred. in saucepan. Cook, stirring constantly, til mixture thickens. Cool thoroughly. ASSEMBLY: Heat oven to 400 . Roll dough 1/16" thick on floured board. Cut into 3" circles. Spoon 1 tsp filling on half each circle. Wet edges & fold dough, press edges together. Place 1" apart on ungreased sheet. Brush w/ milk, sprinkle with sugar

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