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Fresh Pumpkin Turnovers-(Plaschinda's) Recipe

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This recipe for Fresh Pumpkin Turnovers-(Plaschinda's) is from The Springer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dough:
1/2 c. shortning
2 c. sweet cream
1 c. sugar
1/2 tsp. salt
3 eggs
5-5-1/2 c. flour
3 tsp. baking powder
Pumpkin Filling:
12 c. raw pumpkin (ground)
2 c. sugar, approx.-(2 tsp. per tart)
1/2 tsp. salt
1/2-1 tsp. pepper or cinnamon
Directions:
Directions:
Dough: Beat eggs, add 1 cup sugar, salt, melted shortning, cream, flour-baking powder mixture; mix well. Refrigerate one hour. Roll out dough; cut in 4 inch rectangles. Put heaping spoon of filling on one half of the rectangle, sprinkle on 1 tsp. sugar, fold, and pinch sides and ends together. Place on greased cookie sheet. Bake at 375º for 20-25 minutes. Pumpkin Filling: Grind the raw pumpkin while the dough is refrigerating. Mix in the 1 tsp. salt and 1/2-1 tsp. pepper or cinnamon. (The sugar is sprinkled on the pumpkin in each tart.)
Number Of Servings:
Number Of Servings:
About 18-20

 

 

 

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