Apple Apricot Turnovers

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Jun. 09, 2010

Ingredients

Whole wheat flour 2 Cup (32 tbs)
Active dry yeast 1/4 Ounce (1 Package)
Unsweetened apple juice 1/2 Cup (8 tbs)
Honey 1 Tablespoon
Reduced calorie margarine 1 Tablespoon
Egg whites 2 , lightly beaten
Canned pie sliced apples 20 Ounce , drained (1 Can)
Apricot spread 1/2 Cup (8 tbs) (All Fruit Variety)
Ground cinnamon 1/4 Teaspoon
Ground nutmeg 1/4 Teaspoon
Vanilla 1/4 Teaspoon

Directions

In a large bowl, stir together 1 cup of the flour and the yeast.

Set the mixture aside.

In a small saucepan, combine the apple juice, honey and margarine.

Heat just until warm (120° to 130°).

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 no-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 1 hour or until doubled in size.

Punch down the dough and cover it with the towel.

Let rest for 10 minutes.

On a floured surface, roll the dough to an 18" X 12" rectangle.

Cut into 6 squares, 6" each.

Spray a cookie sheet with no-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 1 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 the towel and let rise about 35 minutes or until they are almost doubled in size.

Bake at 375° for 15 to 20 minutes or until golden brown.

Transfer to a wire rack and cool completely.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 1747Calories from Fat 122

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 285 mg11.88%

Total Carbohydrates 383 g127.7%

Dietary Fiber 45 g180%

Sugars 166 g

Protein 46 g92%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet