Preserve - Filled Foldovers (Southern Living, 1980)

SNOW DAY!!!  In the south, there is nothing like waking up to snow covered ground and knowing that you really can't go anywhere in your car and the best thing to do is stay cozy inside with a fire in the fireplace...  This snow came as a surprise in Birmingham, Alabama; but after much driving drama - the end result was a day (or two) inside with Chris and Mia.  We decided that a snowy morning calls for a special breakfast and opted to make the Foldovers that Lindy assigned.  Just realizing that the two dessert -type dished I was assigned this month I made for breakfast...  Whoops.

I was skeptical.  Really skeptical.  I have never made a dough quite this way before and knowing I was going to make it gluten free, really just didn't have high expectations for these little foldovers.

Gluten Free Preserve-Filled Foldovers

3/4 cup Brown Rice Flour

3/4 cup Sorghum Flour

1/2 cup Arrowroot

1/2 tsp Xanthan Gum

1 (oz) pkg Reduced Fat Cream Cheese

2/3 cup margarine

1/4 cup applesauce

1 tbls sour cream

Strawberry Preserves

Mix together flour, applesauce, and sour cream.  Soften margarine and cream cheese and add to flour mixture.  (I used a hand mixer to get this all combined).  Chill for at least 2 hours.

Roll out mixture and cut in squares (...triangles, circles - my dough didn't cooperate, so I did the best that I could...).  Bake at 350 for about 30 minutes.  

I took a picture of the dough.  Can you tell by the sides of the bowl the dough wasn't quite firm?

After seeing the dough, I wasn't too enthused about this one.  It just didn't look or feel right.  I persevered, rolled it out and cut it up the best that I could and put a full pan in the oven.  As they started to bake, they smelled GREAT.  Exactly the kind of smell you want to be coming out of your kitchen on a snowy, freezing cold morning.  I was starting to become slightly optimistic.  

These were WONDERFUL!  What a surprise!  Above is Chris' second helping of breakfast.  These were not too sweet and even being gluten free were delicious.  You can tell the trouble I had with the dough, but worth the struggles for sure.   We will most likely make these again for breakfast.  And the dough was really good.  Chris even suggested using it for a pie of some kind (maybe apple?  I might have to try that one of these days).  A solid 4 star recipe.

- Chery