Cajun Sweet Dough

Recipe View In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. (5 minutes)

Recipe View In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the vanilla extract and egg until well combined. (8 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix. (7 minutes)

Recipe View Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight. This allows the gluten to relax and the dough to be easier to handle. (120 minutes)

Recipe View When ready to bake, preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Recipe View On a lightly floured surface, roll out the dough to 1/4-inch thickness. Cut into 3-inch squares using a knife or pastry cutter. (10 minutes)

Recipe View Spoon about 2 teaspoons of your chosen filling into the center of each square. Fold the dough over to form a triangle. Pinch the edges to seal or press with the tines of a fork to ensure a tight seal. (15 minutes)

Recipe View Place the turnovers at least 2 inches apart on the prepared baking sheet. Brush the tops with the lightly beaten egg white to create a golden-brown finish. (5 minutes)

Recipe View Bake for 12 to 15 minutes in the preheated oven, or until the turnovers are golden brown on the top and bottom. (12-15 minutes)

Recipe View Let the turnovers cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Enjoy! (10 minutes)