Best Old Fashion Cajuns Tarts Recipes

CAJUN SWEET DOUGH

Cajun Sweet Dough image

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.

Time 15m

Yield 30

Number Of Ingredients 10

Ingredients

¾ cup unsalted butter, softened
1 ⅓ cups white sugar
1 teaspoon vanilla extract
1 egg
4 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ cup milk
1 (12.5 ounce) can cherry pie filling
1 egg white (for egg wash)

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, Carbohydrate 26.8 g, Cholesterol 18.7 mg, Fat 5 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 3 g, Sodium 119 mg, Sugar 9.2 g

OLD FASHION CAJUNS TARTS

Old Fashion Cajuns Tarts image

We enjoy them with a good glass of cold milk or a cup of coffee. Brings back good memories.

Provided by Betty Campisi

Categories Cookies

Time 50m

Number Of Ingredients 9

Ingredients

4 c all purpose flour
1 c sugar
4 tsp baking powder
1/2 c milk
1/2 tsp baking soda
1 stick margarine
1 egg
1 tsp vanilla extract
also fig perserve (about 1 qt.)

Steps:

1. In one bowl sift and combine all dry ingredients.
2. In another bowl cream sugar and margarine.Add egg and cream again.
3. Combine dry ingredients with creamed mixture alternating with milk. Use up all flour until dough is manageable. If too stiff add a few drops of milk.
4. Roll out 12 balls.
5. Take 1 ball at a time and roll out in a circle about the size of a saucer. Put 1 TBS. Fig Perserve in middle . Fold in half and press ends together with a fork.
6. Put on cookie sheet. Bake at 350 until light brown or 15 minutes.