Reviewed: May 11, 2013

This is a great sweet dough recipe. I used it several times. I am giving it four stars because it always comes out different each time. I am not sure if it's the humidity or the time I beat the dough.

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rachelbradley98

Reviewed: Apr. 15, 2013

This dough is soooo good and easy to make! I made the pies yesterday and they are GONE!

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Princess Barbie

Home Town: Lafayette, Louisiana, USA

Reviewed: Jul. 26, 2012

My dad requested cherry turnovers for breakfast so I decided to try this recipe. I was in a hurry to make it and completely messed up the instructions. Instead of creaming the butter and sugar in a separate bowl, I accidentally mixed everything together. This resulted in very crumbly dough, but I was able to salvage it through the addition of extra milk. I filled the dough with cherry pie filling and then drizzled a simple glaze over it after baking. My dad said that he didn't like the taste of this recipe at all, but most everyone else thought that it was good. I would probably not make this again as I don't feel that it is worth the effort. Thanks for sharing.

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grainfreegirl96-No Go PRO

Reviewed: Jun. 2, 2012

This is the best recipe if you want to make blackberry pies! Thank you for posting this recipe!

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Jessica

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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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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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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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

Cooking Level: Professional

Living In: 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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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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