From Sephardic Cooking
Makes about 20
Pastry
2 eggs beaten
1/2 cup sugar
1/4 cup corn oil
2 tablespoons margarine, melted
2 cups flour (about)
1 egg yolk mixed with 1 teaspoon water (for painting surface)
Stuffing
1/2 pounds shelled walnuts or almonds, chopped fine in a processor
1 egg yolk
1 tablespoon sugar
2 tablespoons strawberry, cherry, or raspberry jam [don't use preserves; they're
too lumpy]
Directions
Mix all the pastry ingredients (except for the egg yolk mixed
with water) together and prepare the pastry. Knead well for a soft, manageable
dough, adding enough flour to produce the proper consistency. Cover and set
aside. Mix stuffing ingredients together thoroughly.
Roll out about 1 heaping tablespoon [in reality about 1 1/2 to 2 tablespoons]
of the pastry on a lightly floured board to 3 or 4 inches in diameter for each
turnover. Put 1 tablespoon of the nut mixture on the bottom half of each pastry
round. Fold over to shape a half-moon. Press down firmly with the tines of a
fork to seal. Paint the surface of each turnover [a small basting brush works
well] with the egg yolk and water mixture.
Put them on an ungreased baking sheet and bake in a 350°F oven for 1/2 hour,
or until lightly brown. Serve at room temperature with tea or coffee.
