Cajun Sweet Dough Recipe - Allrecipes.com
Cajun Sweet Dough Recipe
  • READY IN 15 mins

Cajun Sweet Dough

Recipe by  

"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 Edit and Save

Original recipe makes 30 turnover crusts Change Servings
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  • COOK

    15 mins
  • READY IN

    15 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 26, 2006

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 it from the fridge. To remedy this, only roll half the dough at a time, and use a medium-heavily floured surface to roll it out, keep your rolling pin floured well also. If it doesn't work out well on the first roll, knead the extra flour in that stuck to it, then try again, it will be easy to work with then.I made small turnovers, about 4" across when unfolded. They baked nicely at 350º for 23-25 minutes.

 
Most Helpful Critical Review
Oct 24, 2003

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

 

36 Ratings

Sep 24, 2003

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!

 
Aug 10, 2003

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.

 
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! :)

 
Sep 15, 2004

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 bunch of filling leaking out. Refridgeration is a must though, because the dough is very soft.

 
Aug 23, 2003

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

 
Feb 02, 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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Nutrition

  • Calories
  • 162 kcal
  • 8%
  • Carbohydrates
  • 26.8 g
  • 9%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 119 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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