Banana Nut Turnovers
|Double crust pie pastry||1|
|Lemon juice||2 Tablespoon|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||3⁄4 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
Prepare pastry; divide in half.
On floured surface, roll and trim each half to a 12-inch square.
Cut each half into four 6-inch squares.
Peel bananas; slice half a banana onto each pastry square.
Sprinkle each with a little lemon juice.
Top each with 1 tablespoon chopped pecans.
Combine brown sugar and cinnamon; sprinkle about 1 tablespoon over each square.
Fold each pastry square in half diagonally; moisten edges and seal.
Place on ungreased baking sheet.
Brush with milk; sprinkle with granulated sugar.
Bake in 375° oven for 25 to 30 minutes or till golden.