46 Ratings
  • 5 Rating Star 33
  • 4 Rating Star 6
  • 3 Rating Star 4
  • 2 Rating Star 2
  • 1 Rating Star 1

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.

cook:
15 mins
total:
15 mins
Servings:
30
Max Servings:
30
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Ingredients

Directions

  • Sift together the flour, baking powder, and salt. Set aside.

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  • 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

162.48 calories; 2.49 g protein; 26.83 g carbohydrates; 5.04 g fat; 18.73 mg cholesterol; 119.01 mg sodium.Full Nutrition


Reviews (40)

Read All Reviews

Most helpful positive review

Regina Excell
02/26/2006
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.
(44)

Most helpful critical review

Anonymous
10/24/2005
I didn't like this at all. I made it wil my usual turnover recipe and it sucked up all the liquid and the dough crumbled very easily. I won't make this one again.
(6)
46 Ratings
  • 5 Rating Star 33
  • 4 Rating Star 6
  • 3 Rating Star 4
  • 2 Rating Star 2
  • 1 Rating Star 1
Regina Excell
02/26/2006
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.
(44)
Bonnie
08/19/2011
I live in Lafayette LA. I've had sweet dough pies all of my life and love them. For those who are expecting a flaky crust this is not the recipe for that. Sweet dough isn't supposed to be flaky. If it were this recipe wouldn't be called Cajun Sweet Dough...it would be called Turnovers. This is a very authentic recipe. Absolutely wonderful!! Thanks for sharing!:)
(40)
Kerre Gadoury
09/24/2003
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!
(30)
Anonymous
08/10/2003
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.
(29)
Anonymous
10/24/2003
This crust is not flaky so if your looking for fluffy turnovers dont use this. The crust is real tasty.
(18)
KER0WYN
09/15/2004
This crust was almost like a sugar cookie sweeter than I expected. It was very tasty though and worked really well as apple turnovers because it held its shape very well and didn't have a bunch of filling leaking out. Refridgeration is a must though because the dough is very soft.
(16)
Anonymous
08/23/2003
I used this for apple turnovers. My hubby's favorite. He says 'they are the beat he has ever eaten'. We have been married for 30 years this is BERY high praise. Thanks for sharing MzMudd
(11)
VIRGOVICKY
05/05/2005
how long and what temp. do you bake this At??
(7)
Anna G.
02/02/2010
OH MY GOD!! IT'S WONDERFUL!! THE PERFECT DOUGH FOR TURNOVER and maybe also for cookies! so crispy but also tender inside you don't feel butter at all very tasty and perfect! I follow the recipes exactly and they come out perfect! I fill them with apple briefly cooked with cherry jam nuts brown sugar and marsala but you can fill it with everything you want such as chocolate and nuts figs custard and so on..I will definetly use it again and again!
(6)