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Recipe: Apple Apricot Turnovers
Similar Categories: Apple, Apricot, Turnovers
Apple Apricot Turnovers
2 cups Whole wheat flour
1 package active dry yeast
1/2 cup unsweetened apple juice
1 tablespoon honey
1 tablespoon reduced-calorie margarine
2 lightly beaten egg whites
20 ounces canned apple slices -- drained
1/2 cup apricot all-fruit spread
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp vanilla
In a large bowl, stir together l cup of the flour and the yeast. Set mixture aside.
In a small saucepan, combine the apple juice, honey and margarine. Heat just until warm (120-130 degrees). Stir to completely melt the margarine.
Stir the juice mixture and egg whites into the flour mixture. Using an electric mixer, beat on low speed just until combined. Then beat on medium speed for 3 minutes. Using a spoon, stir in enough of the remaining flour to make a soft dough.
Transfer to a floured surface. Knead in enough of the remaining flour to make a smooth moderately stiff dough.
Spray a medium bowl with non-stick spray. Place the dough in the bowl and turn it over to coat all sides with the spray. Cover the bowl with a clean towel and let the dough rise in a warm place about one hour or until doubled in size.
Punch down the dough and cover it with a towel. Let rest for 10 minutes. On a floured surface, roll the dough to an 18x12 rectangle. Cut into 6 squares, 6 each. Spray a cookie sheet with non-stick spray; set aside.
In a small bowl, combine the apples, fruit spread, cinnamon, nutmeg and vanilla. Spoon a rounded 1/3 cup of the apple mixture onto l side of each square of dough. Moisten the edges of the dough with water, then fold the other side of the dough over the apple mixture. Using the tines of a fork, seal the edges of the dough. Place the pastries on the cookie sheet. If desired, cut a small slit in each pastry.
Cover the pastries with a towel and let rise about 35 minutes, or until they are almost doubled in size. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Transfer to wire rack and cool completely.
To store: Individually wrap each pastry in freezer wrap and freeze until ready to serve.
To serve: Thaw overnight at room temperature. Or microwave each pastry on medium power (50%) about 2 minutes.
Chef's Note: To speed up preparation time, use quick-rising yeast. The dough will rise in about a third less time.
Makes 6 servings:
Cal. 305
Fat: 2.4 (6.5%)
Protein: 8
Carbs: 68
Fiber: 7
2 cups Whole wheat flour
1 package active dry yeast
1/2 cup unsweetened apple juice
1 tablespoon honey
1 tablespoon reduced-calorie margarine
2 lightly beaten egg whites
20 ounces canned apple slices -- drained
1/2 cup apricot all-fruit spread
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp vanilla
In a large bowl, stir together l cup of the flour and the yeast. Set mixture aside.
In a small saucepan, combine the apple juice, honey and margarine. Heat just until warm (120-130 degrees). Stir to completely melt the margarine.
Stir the juice mixture and egg whites into the flour mixture. Using an electric mixer, beat on low speed just until combined. Then beat on medium speed for 3 minutes. Using a spoon, stir in enough of the remaining flour to make a soft dough.
Transfer to a floured surface. Knead in enough of the remaining flour to make a smooth moderately stiff dough.
Spray a medium bowl with non-stick spray. Place the dough in the bowl and turn it over to coat all sides with the spray. Cover the bowl with a clean towel and let the dough rise in a warm place about one hour or until doubled in size.
Punch down the dough and cover it with a towel. Let rest for 10 minutes. On a floured surface, roll the dough to an 18x12 rectangle. Cut into 6 squares, 6 each. Spray a cookie sheet with non-stick spray; set aside.
In a small bowl, combine the apples, fruit spread, cinnamon, nutmeg and vanilla. Spoon a rounded 1/3 cup of the apple mixture onto l side of each square of dough. Moisten the edges of the dough with water, then fold the other side of the dough over the apple mixture. Using the tines of a fork, seal the edges of the dough. Place the pastries on the cookie sheet. If desired, cut a small slit in each pastry.
Cover the pastries with a towel and let rise about 35 minutes, or until they are almost doubled in size. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Transfer to wire rack and cool completely.
To store: Individually wrap each pastry in freezer wrap and freeze until ready to serve.
To serve: Thaw overnight at room temperature. Or microwave each pastry on medium power (50%) about 2 minutes.
Chef's Note: To speed up preparation time, use quick-rising yeast. The dough will rise in about a third less time.
Makes 6 servings:
Cal. 305
Fat: 2.4 (6.5%)
Protein: 8
Carbs: 68
Fiber: 7
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