|Traditional Aga Cookery Book|
|by Louise Walker|
A step by step guide to cooking on the Aga, from bread and cakes to souffles, roasts and terrines, illustrated with two-colour line drawings.
Results 1 - 7 of 7 for apricot turnover
Preheat oven to ... In bowl, combine apricots, chocolate chips, ... phyllo overhang against turnover to seal. Cut ... Fat; 3 grams. Saturated fat; 1 gram.
Work all together. ... or freeze. Make turnovers and fill with ... 20 minutes. Cover apricots with water. Bring ... sugar, vanilla and enough milk to be thin.
Cook apricots as directed on ... oil and bake at 425 degrees until golden brown. These can be frozen before baking and placed in hot oven without thawing.
Mix butter, cream cheese and flour. Chill dough overnight. Take out 30 minutes before working with it. Roll out, cut into circles and dab with ...
Sift flour with salt into bowl. Cut shortening into flour with pastry blender until pieces are about the size of large peas. Add beer or Coca-Cola ...
Beat butter; add cream cheese and blend. Add flour and mix well. Chill for 1/2 hour. Roll out 1/4 inch thick on floured board. Cut into 2 inch ...
In a large ... more. Add the apricots and tomato and ... When cool, the turnovers can be stored, ... 375 degree oven until heated through, 25-30 minutes.
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