Prep 40 mins
Cook 25 mins
My grandmother made this dessert for my father. It is one of his favorites. I don't really measure things, so I have approximated some measurements. This is a sweet-sour syrup served over a crunchy biscuit-like turnover. It really is better than it sounds. I think it was called a 'Roll' because some people rolled the dough and prepared like cinnamon rolls. I was always served this like a turnover. Either way is fine.
- 2 cups flour
- 1 teaspoon salt
- 2⁄3 cup solid white shortening
- 1⁄2 cup very cold water
- butter, cut in small pieces
- melted butter
- granulated sugar
- 2 cups sugar
- 2 1⁄2 cups water
- 1⁄4-1⁄2 cup cider vinegar
- Preheat oven to 375°F.
- Lightly grease baking dish or cookie sheet.
- FOR PASTRY: Combine flour and salt in bowl.
- Cut in shortening until mixture particles are size of small peas.
- Add water as needed.
- Roll dough thin on floured surface.
- Cut out saucer size rounds.
- FOR FILLING: Place pieces of cut up butter on each round, approx a teaspoon.
- Sprinkle with about 1 1/2 Tablespoons sugar.
- Fold over each circle and crimp edges with a fork ala turnovers.
- Place turnovers in prepared pan.
- Brush with melted butter.
- Bake for 20-25 minutes or until nicely brown and crunchy.
- FOR SYRUP: In a sauce pan mix sugar, water and vinegar.
- Cook on low heat until sugar dissolves then on medium about 20 minute.
- TO SERVE: Place one turnover in a dessert bowl.
- Break open the turnover and ladle the syrup over it.