Dough to use: Either 5″ x 5″ Squares, 10″ x 15″ Sheets or 15 lb. Ready-to-Sheet Bulk.

1. Dough Preparation:
Thaw desired number of squares or cut thawed sheets into 6 squares or prepare bulk dough according to directions, cut into 5″ squares.

2. Makeup:
a. Fill and Bake Method:

i. Waterwash right and lower edge of each square.
ii. Deposit 1½ oz. bakeable filling on square center.
iii. Fold diagonally to opposite corner, press edges firmly to seal completely.
iv. Scissor cut air vents, brush with waterwash.
Optional – Press Turnover top into coarse or granulated sugar. If doing this, do not finish with icing or powdered sugar.

b. Bake and Fill Method:

i. Follow above procedure but do NOT insert filling before baking. Cool the shells after baking and hand split the seams. Fill by either spooning or using a donut filling pump.

3. Panning:
(Standard 18″ x 26″ bun pan)
Line pan with baking paper. Place 12 Turnovers, 4 rows of 3, with minimum of 1½” between each.

4. Baking:
Bake in preheated 180º-400ºF oven for 20-25 minutes until golden brown.
Caution – Sugar browns quickly, so be sure Turnover is thoroughly baked to prevent collapse.

5. Finishing:
When cool, dust with powdered sugar or drizzle with white icing.


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