Reviewed: Feb. 19, 2012

I can't rate this because I haven't tried this yet - but for anyone that has not tried sweet dough - this is wonderful (do not confuse this with sweet breads). The dough has a wonderful sweet flavor to it. I've never had it with fig - though I remember my grandma's fig preserves...soooooooooo good! My grandma used this as a pie crust and baked it - then filled it with a rich chocolate custard filling. I'm glad I saw this recipe. It brought back so many memories of my childhood.

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Reviewer:

Chelie1007

Reviewed: Dec. 20, 2011

This dough is awesome...! It's a little hard to work with, so don't try to compare it to others, but it's worth the extra effort. I made tarts, mini pies and turnovers using this dough and they all turned out great! Dough is forgiving on cooking time thank goodness. I filled with berries, pumpkin, mincemeat, lemon and even chocolate. All fillings worked...! I fridged my dough overnight then let in sit out for about an hour before rolling.

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Reviewer:

East Texas Son

Reviewed: Dec. 9, 2011

Julie P thank you this is a treat that we ate in Louisiana too. I had bits and pieces of the recipe and you made it complete. These are the best little pies, I like to add a little nutmeg.

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Reviewer:

dzone

Reviewed: Aug. 18, 2011

I live in Lafayette, LA. I've had sweet dough pies all of my life, and love them. For those who are expecting a flaky crust, this is not the recipe for that. Sweet dough isn't supposed to be flaky. If it were, this recipe wouldn't be called Cajun Sweet Dough...it would be called Turnovers. This is a very authentic recipe. Absolutely wonderful!! Thanks for sharing! :)

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Reviewer:

Bonnie

Home Town: Lafayette, Louisiana, USA

Reviewed: Jul. 15, 2011

OUTSTANDING! Native Louisianian,and I love this. Tastes like a mild sugar cookie. We made tiny pies using the top of a large glass to cut circles, 1tsp. fig jam for the filling, fork crimped the edges and sprinkled with sparkling sugar after egg white brush. Y-U-M!

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Reviewer:

christie

Reviewed: Jul. 3, 2011

I liked this recipe as a cookie but for a turnover, I don't know, I find it a bit sweet. This could have been my filling choice, though. I'll make it again as tea cookies but not for turnovers.

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Reviewer:

tsuyako

Reviewed: Feb. 2, 2010

OH MY GOD!! IT'S WONDERFUL!! THE PERFECT DOUGH FOR TURNOVER and maybe also for cookies! so crispy but also tender inside, you don't feel butter at all, very tasty and perfect! I follow the recipes exactly and they come out perfect! I fill them with apple briefly cooked with cherry jam, nuts, brown sugar and marsala, but you can fill it with everything you want, such as chocolate and nuts, figs, custard and so on..I will definetly use it again and again!

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Reviewer:

Anna G.

Cooking Level: Intermediate

Living In: Verona, Veneto , Italy

Reviewed: Jul. 8, 2009

For most of my life I disliked pie crust. Dry, somewhat tasteless...a sad ending to a piece of pie. Then I tried Julie's recipe. It's amazing!! I use it for anything pie, anything turnover. You can't go wrong! Everyone is wowed by it..even my Mom who was happy with her crust. It's little like sugar cookies. Thank you for sharing it! :D

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Reviewer:

Sugarfoot

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Reviewed: Nov. 20, 2007

Really yummy! Added a bit of pumpkin spice and filled with pumpkin pie filling. Cinnamon and sugar sprinkled lightly over the finished product made it extra sweet and delicious! Great snack to get in the Thanksgiving spirit! =)

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Reviewer:

Cyle

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Northridge, California, USA

Reviewed: Oct. 24, 2006

I love this recipe, so sweet and soft. Fluffs up nicely and I put any thing in it and taste great. Just followed the direction of putting together. I just 350 and check for browning. After that, all is great.

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