To make apple or cherry turnovers can I use Grand biscuits as the crust instead of having to make pie crust? I just don't want the dough to be to gummy.
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I have made apple, peach and cherry turnovers, using canned pie filling and Grands. I separated each biscuit in half, and pressed each half out as thin as possible without making holes in the dough. Put a spoonful of pie flling on one side, fold over the dough, and press edges together. I use a fork.
Then bake 10-15 minutes at 375 degrees until brown. Let cool 10 minutes then remove from tray and enjoy. You can brush the tops of the unbaked turnovers with egg wash or milk, and you can sprinkle tops with sugar before baking.
These taste very good, and are not soggy if baked thoroughly. I tried using one biscuit per turnover, and the centers were soggy when the outside was brown. Hope this helps.
I suppose you could, but I just don't think they would turn out the same. To me it seems like the biscuit dough would be courser.
Thank you for your help. Going to give these a try tonight.
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