Marmalade Turnovers Recipe
Marmalade Turnovers Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"A church friend prepares these delicate pastries for gatherings, but they're usually gone before she gets the platter to the serving table," reports Anna Jean Allen of West Liberty, Kentucky.
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min.

Ingredients

  • 1/2 cup butter, softened
  • 1 jar (5 ounces) sharp American cheese spread
  • 1 cup all-purpose flour
  • 1/3 cup marmalade

Directions

In a small bowl, combine butter and cheese. Add flour; stir until mixture forms a ball. Cover and refrigerate for 1 hour.
On a lightly floured surface, roll dough to 1/8-in. thickness; cut into 2-3/4-in. circles. Place 1/2 teaspoon marmalade on each circle. Fold pastry over and seal edges with a fork. Cut slits in top of pastry.
Place 2 in. apart on ungreased baking sheets. Bake at 350° for 5-9 minutes or until lightly browned. Remove to wire racks to cool. Yield: 2-1/2 dozen.
Originally published as Marmalade Turnovers in Taste of Home December/January 2000, p63

Nutritional Facts

2 each: 128 calories, 9g fat (5g saturated fat), 24mg cholesterol, 219mg sodium, 11g carbohydrate (5g sugars, 0 fiber), 2g protein.

  • 1/2 cup butter, softened
  • 1 jar (5 ounces) sharp American cheese spread
  • 1 cup all-purpose flour
  • 1/3 cup marmalade
  1. In a small bowl, combine butter and cheese. Add flour; stir until mixture forms a ball. Cover and refrigerate for 1 hour.
  2. On a lightly floured surface, roll dough to 1/8-in. thickness; cut into 2-3/4-in. circles. Place 1/2 teaspoon marmalade on each circle. Fold pastry over and seal edges with a fork. Cut slits in top of pastry.
  3. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 5-9 minutes or until lightly browned. Remove to wire racks to cool. Yield: 2-1/2 dozen.
Originally published as Marmalade Turnovers in Taste of Home December/January 2000, p63

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