Glazed Apple Pear Turnovers
|Whole wheat pastry flour||3 Cup (48 tbs)|
|Butter||1 Cup (16 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Raisins||1⁄4 Cup (4 tbs), plumped|
|Ground cinnamon||1 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Honey||1⁄4 Cup (4 tbs)|
|Vanilla icing||2 Cup (32 tbs)|
Sift flour into a large bowl.
Cut butter into chunks, and then cut into flour with a pastry blender or in a food processor until mixture is crumbly.
Mix in sour cream with a spoon.
Wrap dough in plastic wrap and refrigerate for 1 hour. (If dough is chilled longer it may be too firm to roll.) Peel, core, and chop apples and pears.
Place them into a large bowl and cover with cold water.
Stir in lemon juice.
Preheat oven to 400 °F.
In 2 batches, roll out dough on lightly floured surface.
Cut into 5-inch squares.
Thoroughly drain apples and pears.
Stir raisins into fruit, and toss with cinnamon and allspice.
Place about 2 tablespoons fruit mixture on one side of each piece of dough.
Drizzle with 1 teaspoon honey.
Fold dough over filling to form a triangle, firmly pressing edges together to seal.
Prick top of each turnover with a fork.
Place turnovers on a baking sheet, and bake on middle shelf of oven about 20 minutes, or until lightly browned.