Turnovers: Divide tortilla dough into 12 pieces, roll them into balls, and
allow them to rest, covered by a towel, for about 10 minutes.
Meanwhile, thoroughly mix together the cajeta, pecans and cream
Roll out 1 of the balls of dough to about 7 inches diameter. Wet
the edges with a little water. Place about 2 tablespoons of the
cajeta mixture just off the center and fold the tortilla over it,
pressing the edges together tightly. Fold about 1/2 inch of the
turnover's rim over and press to thoroughly seal with the times
of a fork.
Deep-fry the turnover at 350 degrees F until it is golden
brown, remove it to drain, and dust it with confectioners' sugar.
Make remaining turnovers.
Cajeta: Place milk and vanilla extract in a saucepan and bring to a bare
simmer very slowly. Be very careful as the milk can scorch. Cook
the milk at a bare simmer until it becomes a golden brown and thickens
into a paste, about 25 to 30 minutes.
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