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Cajun Sweet Dough

Cajun Sweet Dough

  • Cook

    15 m
  • Ready In

    15 m
Julie P.

Julie P.

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.

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Original recipe yields 30 servings

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Nutrition

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  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Sift together the flour, baking powder, and salt. Set aside.
  2. 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.
  3. Before you use this dough, be sure you chill it well at least 2 hours or even overnight.
  4. 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.
  5. Bake for 12 to 15 minutes in the preheated oven, until golden brown on the tops and bottom.
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Reviews

FUN4REGINA
40

FUN4REGINA

2/26/2006

This made GREAT turnovers! I followed the recipe exactly as directed, EXCEPT, I had no butter on hand, so I used a stick and a half of margarine instead. It is a sticky dough when you remove it from the fridge. To remedy this, only roll half the dough at a time, and use a medium-heavily floured surface to roll it out, keep your rolling pin floured well also. If it doesn't work out well on the first roll, knead the extra flour in that stuck to it, then try again, it will be easy to work with then.I made small turnovers, about 4" across when unfolded. They baked nicely at 350º for 23-25 minutes.

Kerre Gadoury
29

Kerre Gadoury

9/24/2003

best pastry dough I can find, use it for all my pies and tarts now. It is terrific with meat inside for an elegant dinner, just Absolutely yummy!

CAJUNLIN
28

CAJUNLIN

8/10/2003

I grew up in La. and my grandmother made sweet dough fig pies every year for the Christmas holidays. This recipe tastes as good as my memories.

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