Allrecipes home
Make Us Your Home Page
bookmark
Bookmark Allrecipes.com
New Users! Create your FREE Allrecipes.com recipe box.
 
print icon

Cajun Sweet Dough

SUBMITTED BY: Julie P. PHOTO BY: Cyle

"Down in Louisiana this dough is used to make what we call Cajun Sweet Dough. The traditional filling is fig and it is made into turnovers, but it can also be used as pie crust, although it is not as flaky. It is supreme as turnover dough, for ANY kind of filling."
RECIPE RATING:
The reviewer gave this recipe 18 stars. This recipe average a 4.1 star rating.
Read Reviews (15)
COOK TIME  15 Min
READY IN  15 Min
Original recipe yield 30 turnover crusts

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 3/4 cup unsalted butter, softened
  • 1 1/3 cups white sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1 (12.5 ounce) can cherry pie filling
  • 1 egg white (for egg wash)

DIRECTIONS

  1. Sift together the flour, baking powder, and salt. Set aside.
  2. In a separate bowl, beat the butter, then add the sugar a little at a time. Add the vanilla. Beat the mixture until it is nice and fluffy. Beat in the egg. Stir in the flour mixture alternately with the milk.
  3. Before you use this dough, be sure you chill it well at least 2 hours or even overnight.
  4. To make turnovers: Preheat the oven to 350 degrees F (175 degrees C). Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into 3 inch squares. Spoon about 2 teaspoons of the pie filling into the center of each square and fold over to form a triangle. Pinch the seams to seal or press with the tines of a fork. Place at least 2 inches apart on a greased baking sheet. Brush with egg white.
  5. Bake for 12 to 15 minutes in the preheated oven, until golden brown on the tops and bottom.
ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 24, 2003 by roberma
This crust is not flaky, so if your looking for fluffy turnovers dont use this. The crust is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2006 by FUN4REGINA
This made GREAT turnovers! I followed the recipe exactly as directed, EXCEPT, I had no butter... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 24, 2003 by KERREGADOURY
best pastry dough I can find, use it for all my pies and tarts now. It is terrific with meat... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2003 by CAJUNLIN
I grew up in La. and my grandmother made sweet dough fig pies every year for the Christmas... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2004 by KER0WYN
This crust was almost like a sugar cookie, sweeter than I expected. It was very tasty though... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 23, 2003 by MZMUDD
I used this for apple turnovers. My hubby's favorite. He says 'they are the beat he has ever... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 5, 2005 by VIRGOVICKY
how long and what temp. do you bake this At?? MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 15, 2002 by SURASA
Tasty dough. Love it. MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2005 by Allie
This dough was very sticky and hard to work with. My turnovers did not come out well. MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 24, 2005 by Leslie Sullivan
I didn't like this at all. I made it wil my usual turnover recipe and it sucked up all the... MORE