Cajun Sweet Dough

Cajun Sweet Dough

32

"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."
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Ingredients

15 m servings 162 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

32
  1. 37 Ratings

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Most helpful positive review

This made GREAT turnovers! I followed the recipe exactly as directed, EXCEPT, I had no butter on hand, so I used a stick and a half of margarine instead. It is a sticky dough when you remove i...

Most helpful critical review

This crust is not flaky, so if your looking for fluffy turnovers dont use this. The crust is real tasty.

This made GREAT turnovers! I followed the recipe exactly as directed, EXCEPT, I had no butter on hand, so I used a stick and a half of margarine instead. It is a sticky dough when you remove i...

best pastry dough I can find, use it for all my pies and tarts now. It is terrific with meat inside for an elegant dinner, just Absolutely yummy!

I grew up in La. and my grandmother made sweet dough fig pies every year for the Christmas holidays. This recipe tastes as good as my memories.

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 ...

This crust is not flaky, so if your looking for fluffy turnovers dont use this. The crust is real tasty.

This crust was almost like a sugar cookie, sweeter than I expected. It was very tasty though and worked really well as apple turnovers because it held its shape very well and didn't have a bunc...

I used this for apple turnovers. My hubby's favorite. He says 'they are the beat he has ever eaten'. We have been married for 30 years, this is BERY high praise. Thanks for sharing,MzMudd

how long and what temp. do you bake this At??

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 recip...