Advent Talk
Specialty Forums Category => Healthy Choices => Topic started by: Sister on August 04, 2008, 08:35:04 PM
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Blueberry Whole Wheat Turnovers
from http://www.veggieboards.com
1 2/3 cups blueberries
1/3 cup unbleached cane sugar
4 t. whole wheat flour
4 t. lemon juice
1/8 t. ground ginger
1/2 recipe of Whole Wheat Turnover Pastry Dough above (enough for 9 turnovers) Recipe below.
In a small bowl, place the blueberries, sugar, flour, lemon juice, and ginger, and toss gently to combine. Prepare the dough for the turnovers. Then cut the 5-inch and 6-inch circles of dough as described in the turnover pastry dough recipe.
On each of the prepared 6-inch circles of dough, place 3 T. of the blueberry filling. Wet the edges of the circles of dough with water, place the 5-inch circles of dough on top of the filling, press down around the edges of the dough to seal, and crimp the edges with a fork.
Use a spatula to carefully transfer the turnovers to a non-stick cookie sheet and bake at 350 degrees for 15-20 minutes or until lightly browned. Serve the turnovers hot or cold. Allow them to cool completely on a rack before wrapping them individually in aluminum foil to preserve freshness. They can also be frozen in an airtight container after baking for later use.
*Variation - other fruits and flavorings can be substituted for the blueberries such as, strawberries, raspberries, peaches, plums, apples, cherries, or vanilla, almond, maple, or mint as flavorings etc.
Yield: Nine 6-inch turnovers
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Whole Wheat Turnover Pastry Dough
Ingredients:
3 1/2 cups whole wheat flour
1/4 cup safflower oil
1/2 cup water
1/3 cup soy milk
3 T. maple syrup
1 1/2 t. salt
Instructions:
In a large bowl, place the flour and drizzle in the oil. Using your fingers, work the two together until it forms a crumbly mixture. In a small bowl, place the remaining ingredients, and whisk well to combine.
Add the wet ingredients to the flour mixture, mix well, and with your hands form it into a ball of dough. Transfer the dough to a floured surface. Divide the dough in half. Roll out one half of the dough thinly, cut eighteen 5-inch circles, and set them aside.
Gather up the scraps, add the scraps to the remaining half of dough, roll out the dough thinly, and cut eighteen 6-inch circles. Fill the 6-inch circles of dough with up to 1/3 cups of desired filling.
Wet the edges of the circles of dough with water, place the 5-inch circles of dough on top of the filling, press down around the edges of the dough to seal, and then crimp the edges with a fork.
Use a spatula to carefully transfer the filled turnovers to 2 non-stick cookie sheets and bake at 350 degrees for 15-20 minutes or until lightly browned. Serve the turnovers hot or cold.
Allow them to cool completely on racks before wrapping them individually in aluminum foil to preserve freshness. They can also be frozen in airtight containers after baking for later use.
Yield: Dough for Eighteen 6-inch turnovers