From: "Kathryn M Przywara" <[log in to unmask]>

Here it is.  I changed it a bit by using Wendy's GF flour mix that I got
from the Celiac list and cutting the cinnamon to 1/4 tsp.  I used an organic
blueberry jam I found at Trader Joe's.  I baked them at 350F for
about 20-25 minutes until they were just starting to brown.  I tried to use
a ravioli plaque, but the dough didn't stretch enough to mold into the
wells.  I had some trouble with tearing, but patched things together
for the most part.  It doesn't make a whole lot at a time - probably about
18 small ones.

Kathy


--------- Forwarded message ----------
From: "Renee Schlotzhauer" [log in to unmask]

Here is a wonderful recipe for fruit ravioli pastries. I have a wonderful
recipe for snicker doodles also that are like sugar cookies, only better.  I
will have to dig it out and post it.   I made these today, played with
recipe I had a little, and they turned out great! You can make larger ones
and they will be like Hostess fruit pies.

 1 1/2 cups flour ( I used sorghum)
 1/4 cup margarine ( I used soy margarine)
 1/4 cup shortening ( I used Crisco)
 1 Tablespoon sugar ( I used evaporated cane juice, organic)
 1/2 teaspoon cinnamon
 3-4 Tablespoons of ice water
 1 cup pie filling ( I used Polaner's all fruit jelly)
 oil for frying ( safflower)

Combine flour, margarine, shortening, sugar and cinnamon in a bowl.  Add ice
water 1 Tablespoon at a time to form dough.  Wrap in wax paper and freeze
for 20 minutes.  Cut into 2 inch squares ( I did mine bigger).  Fill half of
square with fruit filling.  Moisten edges slightly with water.  Top with
remaining halves.
Seal using tines of fork.   Deep fry until golden brown. Then if you want
you can roll them in mixture of 1/2 cup sugar and 1 Tablespoon cinnamon. I
left this step out.
My entire family loved these. I got the recipe out of Special Foods for
Special Kids by Todd Adelman and Jodi Behrend (Miss Roben's carries this
book).

Renee

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