Pear & Cheese Turnovers with Raisins

Yield: 24 servings


  • 6 pounds (3 quarts) Small-curd cottage cheese (not creamed)
  • 5 pounds 4 ounces (3 quarts) Pacific Northwest Canned Pears, diced, well-drained
  • 1 pound 8 ounces (1 quart) Raisins, plumped in hot water
  • 12 ounces (1-1/2 cups) Brown sugar
  • 1 tablespoon Cinnamon
  • 1/2 teaspoon Salt
  • 9 pounds Frozen bread dough, thawed
  • As needed (about 1-1/2 cups) Milk
  • As needed Granulated sugar

    Thoroughly combine cottage cheese, pears, raisins, brown sugar, cinnamon and salt; reserve. Scale dough into 48 pieces, 3 ounces each; roll each circle about 7" in diameter. For each circle, brush water around the edge. Place 1/2 cup reserved filling on half of circle; fold other half over. Fold edges together towards center, sealing tightly. (Flute, if desired.) Put on parchment-lined sheet. Repeat with remaining circles. Brush tops with milk. Sprinkle with granulated sugar. Cut a 1-inch slit into the top of each turner. Bake at 400°F until golden; about 15 minutes; cool.

    NUTRITION (Per Serving)
    Calories: 393
    Calories from Fat: 55
    Fat: 7g
    Saturated Fat: 2g
    Cholesterol: 12mg
    Sodium: 734mg
    Carbohydrate: 72g
    Dietary Fiber: 4g
    Sugar: 29g
    Protein: 16g
    Vitamin A: 3% DV
    Vitamin C: 3% DV
    Calcium: 9% DV
    Potassium: 5% DV
    Iron: 21% DV