Whole Wheat Apple Turnovers Recipes

WHOLE-WHEAT APPLE PANCAKES

Steps:

• Preheat the oven to 250. Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about 2 minutes.
• In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined.
• Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry, about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes. Keep the pancakes warm on a baking sheet in the oven while making the rest.
• Place 2 pancakes on each plate. Drizzle with the syrup.
• Recipe adapted from Ellie Krieger's book, So Easy: Luscious Healthy Recipes for Every Meal of the Week (Wiley)

APPLE TURNOVERS

Steps:

• In a small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. Gradually add water, tossing with a fork until a ball forms. On a lightly floured surface, roll dough into a 12x6-in. rectangle., Cut remaining butter into thin slices. Starting at a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 in. of edges. Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 6x4-in. rectangle. Roll dough into a 12x6-in. rectangle., Repeat steps of butter layering and dough folding, ending with a 6x4-in. rectangle. Wrap in plastic; refrigerate for 15 minutes. Roll dough into a 12x6-in. rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic; refrigerate for 1 hour., Preheat oven to 450°. Meanwhile, in a small saucepan, combine the sugar, cornstarch and cinnamon. Add apples and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, until apples are tender, stirring often, 5-10 minutes. Remove from the heat., In a small bowl, combine egg and water. Roll dough into a 12-in. square; cut into four squares. Brush with half of the egg mixture. Spoon about 1/4 cup filling on half of each square; fold dough over filling. Press edges with a fork to seal. Place on an ungreased baking sheet. Brush with remaining egg mixture. With a sharp knife, cut three small slits in the top of each turnover., Bake until golden brown, 17-22 minutes. Remove to a wire rack. Combine glaze ingredients; drizzle over turnovers. Serve warm.

APPLE TURNOVER

Steps:

• In a small bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball., On a lightly floured surface, roll dough into a 7-in. circle. Place apple slices on half of the circle; sprinkle with sugar and cinnamon. Fold dough over filling, sealing edges with fingers or pressing with a fork. Brush with milk. Prick top with a fork. Place on a greased baking sheet., Bake at 375° for 25-30 minutes or until golden brown. Combine glaze ingredients until smooth; drizzle over turnover.

WHOLE WHEAT APPLE TURNOVERS

Steps:

• Sift together flour and salt.
• Cut in shortening, add water.
• Roll 1/8" thick & cut into twelve 4" squares. Set aside.
• Mix apples, sugar, cinnamon, lemon juice, and salt. Drizzle with honey.
• Place 1 heaping tablespoon apple mixture in center of each square.
• Dot with 1/2 teaspoon margarine.
• Moisten edges with water, fold into triangle, and press edges together with fork.
• Place on greased cookie sheet. Prick top with fork.
• Bake 25 to 30 minutes at 400°F.

APPLE CRANBERRY PHYLLO TURNOVERS

Steps:

• Preheat the oven to 350 degrees F.
• In a large nonstick pan cook the apples, cranberries, sugar, cinnamon and nutmeg over medium heat stirring occasionally until the fruit is tender, about 10 minutes. Stir in the cornstarch mixture and cook for another 2 to 3 minutes, until the juices in the pan thicken. Set aside to cool.
• Lay a sheet of phyllo onto a large cutting board and brush the dough with oil. Top with a second sheet and brush with oil. Sprinkle half the crushed cookies on top. Add another sheet of phyllo and brush with oil. Cut the phyllo into 4 long pieces. Put a small mound of the apple mixture about 1-inch from the bottom of 1 section and fold the phyllo over the mixture into a triangle-shaped pocket. Continue to fold to maintain the triangle shape so a turnover is formed. Repeat with the other 3 sections. Repeat the whole process again with 3 more sheets of phyllo so that you wind up with 8 turnovers. Be sure to reserve a little oil to brush the top of each turnover.
• Spray a baking sheet with cooking spray, place the turnovers on the sheet, brush the tops with the remaining oil and bake for 20 to 25 minutes or until nicely browned. Serve warm.

MINI APPLE TURNOVERS

Steps:

• In a mixing bowl, beat cream cheese and butter until smooth.
• Refrigerate the egg white.
• Beat the egg yolk and 2 tablespoons water into cream cheese mixture.
• Gradually beat in flour until well blended.
• Shape pastry into a ball.
• Cover and refrigerate for 1 hour.
• Meanwhile, in a large skillet, toss apples with sugar and cinnamon.
• Bring to a boil.
• Reduce heat; cover and simmer for 8-10 minutes or until apples are tender.
• Remove from the heat.
• Turn the pastry onto a lightly floured surface.
• Roll to 1/8-inch thickness; cut into 4-inch circles.
• Top each circle with apple mixture.
• Brush edges of pastry with water; fold pastry over filling and seal edges well.
• In a small bowl, whisk egg white and remaining water; brush over pastry.
• Sprinkle with additional sugar, if desired.
• Place on greased baking sheets.
• Bake at 375 degrees for 18-22 minutes, or until golden brown.
• Remove to wire racks to cool.
• Serve with ice cream, if desired.

EASY PEASY APPLE TURNOVERS

Steps:

• Preheat oven to 200 degree Celsius or 400 degrees Fahrenheit.
• Peel, core and small dice apples.
• Place apples, cloves, cinnamon and lemon juice in a medium saucepan and cook on a medium heat until just tender (DO NOT LET GO TO MUSHY STAGE) - about 3 minutes.
• Remove cloves.
• Divide each pastry sheet into 4 squares.
• Place a heaping tablespoon of apple on the diagonal of the pastry square.
• Pull over to form a triangle and seal using a fork, gently pushing in to the edge to seal, using edge of knife put 1 or 2 small slits into the pastry (to let steam escape).
• Continue until all 12 turnovers are filled and sealed.
• Brush top of turnovers with whisked egg (you will only use a small amount of the egg) and sprinkle with sugar.
• Place on a cookie/baking tray covered with baking paper/parchment paper (I get 6 to a tray).
• Put in oven and bake for 15 minutes.
• TO SERVE.
• Serve warm with custard, cream and or ice cream.
• With just a sprinkle of icing sugar (confectioners sugar).
• I have made up the apple mix and only made 6 turnovers and served the extra apple with them with custard.

LORETTA LYNN'S APPLE TURNOVERS

Steps:

• Preheat oven to 425°F.
• Combine flour, sugar, salt, and cinnamon. Cut in shortening. Sprinkle with water a little at a time til dough can be patted into a ball.
• On a floured surface, roll out half of dough into 10x15 rectangle. Cut into 5" squares.Repeat with the other half of dough.
• Put about 2 T. of pie filling in each square. Fold into a triangle. Seal edges with a fork. Prick top.
• Bake on ungreased cookie sheet for 12 - 15 minutes. Cool slightly,and sprinkle with powder sugar if desired.