SWEET DOUGH PIE CRUST RECIPES
SWEET DOUGH CRUST (FOR TARTS AND INDIVIDUAL PIES) RECIPE ...
Sweet dough pies or tarts (depending on what your grandma called them) are very popular in South Louisiana - they are a staple in every cajun kitchen. A co-worker's grandma was kind enough to share her recipe (she will be always be affectionately called the "sweet dough tart queen"). Thanks for sharing your recipe, Mom Gert! I included the three different recipes for the fillings that I've used, but you could use whatever type of filling you prefer. Just make sure it isn't too runny - the best consistency is the same as preserves. You can also use store-bought preserves to save time. The yield depends on how small or large you cut your circles. I use either the vanilla butternut flavoring OR vanilla extract and nutmeg (if you are adventuresome you could use all three, but I never have so I'm not 100% sure of the flavor combination).
Total Time 2 hours 20 minutes
Prep Time 2 hours
Cook Time 20 minutes
Yield 12 Tarts
Number Of Ingredients 28
Steps:
- Dough:.
- In mixing bowl beat sugar and butter until light and fluffy.
- Add eggs and whichever flavorings you choose, mixing well.
- Combine baking powder and flour and slowly add to butter mixture beating until combined.
- Divide dough into two discs and wrap in waxed paper.
- Refrigerate for 2 hours.
- Remove one disc at a time and roll between two sheets of waxed paper until 1/8" thick.
- Cut 4" circles from dough.
- Place one heaping tablespoon of filling slightly off center in the top half of the dough circle.
- Fold over to create a semi-circle and gently press dough together to seal.
- Crimp edges using the tines of a fork.
- Bake in preheated 350 degree oven for 20 minutes or until very lightly browned around edges.
- Cool on wire rack.
- Fillings:.
- Whichever filling you decide to use the steps are basically the same.
- Combine all ingredients except cornstarch and water.
- Cook over low heat for about 30 to 45 minutes.
- Combine cornstarch in cold water and add to filling mixture.
- Bring to a boil and cook 2-3 minutes or until slightly thickened.
Nutrition Facts : Calories 609.4, FatContent 20.6, SaturatedFatContent 12.2, CholesterolContent 118.8, SodiumContent 275.7, CarbohydrateContent 100.3, FiberContent 3.2, SugarContent 58.9, ProteinContent 7.8
CAJUN SWEET DOUGH RECIPE | ALLRECIPES
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.
Provided by Julie P.
Categories Desserts Pies Fruit Pies Cherry Pie Recipes
Total Time 15 minutes
Cook Time 15 minutes
Yield 30 turnover crusts
Number Of Ingredients 10
Steps:
- Sift together the flour, baking powder, and salt. Set aside.
- 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.
- Before you use this dough, be sure you chill it well at least 2 hours or even overnight.
- 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.
- Bake for 12 to 15 minutes in the preheated oven, until golden brown on the tops and bottom.
Nutrition Facts : Calories 162.5 calories, CarbohydrateContent 26.8 g, CholesterolContent 18.7 mg, FatContent 5 g, FiberContent 0.6 g, ProteinContent 2.5 g, SaturatedFatContent 3 g, SodiumContent 119 mg, SugarContent 9.2 g
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SWEET DOUGH CRUST (FOR TARTS AND INDIVIDUAL PIES) RECIPE ...
Sweet dough pies or tarts (depending on what your grandma called them) are very popular in South Louisiana - they are a staple in every cajun kitchen. A co-worker's grandma was kind enough to share her recipe (she will be always be affectionately called the "sweet dough tart queen"). Thanks for sharing your recipe, Mom Gert!
I included the three different recipes for the fillings that I've used, but you could use whatever type of filling you prefer. Just make sure it isn't too runny - the best consistency is the same as preserves. You can also use store-bought preserves to save time. The yield depends on how small or large you cut your circles. I use either the vanilla butternut flavoring OR vanilla extract and nutmeg (if you are adventuresome you could use all three, but I never have so I'm not 100% sure of the flavor combination).
From food.com
Total Time 2 hours 20 minutes
Calories 609.4 per serving
From food.com
Total Time 2 hours 20 minutes
Calories 609.4 per serving
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Reviews 1
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- Cream together sugar, egg yolks and shortening till very creamy. Add in lowfat milk. Then add in flour, about a c. at a time, till dough gets to a consistency which can be rolled out and handled without breaking. This dough can be frzn for later use. May be rolled out and cut; baked and used as tea cakes.
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Reviews 3.6
Total Time 15 minutes
Category Pie & Tarts Recipes
Calories 276 g per serving
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