Fiber-ful Apple Turnovers
Created By: Brandi Williams, 2016
Yield: 4 Turnovers
Yield: 4 Turnovers
Nutritional Benefits: Americans only consume approximately half the amount of recommended fiber, but overconsume sugar. This dessert still contains sugar, but it also contains 1/6 of daily recommended fiber based on a 2,000 calorie diet. This recipe provides you with a yummy dessert while still consuming some fiber.
Ingredients:
1 C All-purpose Flour 1/2 tsp Salt 1/2 C Unsalted Cold Butter, Divided 1/4 C Ice water 1/3 C and 4 tsp Granulated Sugar 1 tsp Cornstarch 1/8 tsp Ground Cinnamon 2 Medium Tart Apples Peeled & Diced (keep skins) 1 tsp Lemon Juice 2 Tbsp Beaten Egg 1-1/2 tsp Water ½ C and 2 Tbsp Oatmeal (instant or old fashioned, preferably instant) 2 Apple Skins (chopped thinly or pureed) |
Nutritional Information (Per Serving):
Calories: 447.3 Carbohydrate: 58.6 g Sugar: 33.1 g Total Fat: 23.9 g Protein: 4.6 g Dietary Fiber: 4.3 g Sodium: 81.7 mg |
Directions:
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 12-in. x 6-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 6-in. x 4-in. rectangle. Roll dough into a 12-in. x 6-in. rectangle.
Repeat steps of butter layering and dough folding, ending with a 6-in. x 4-in. rectangle. Wrap in plastic wrap; refrigerate for 15 minutes. Roll dough into a 12-in. x 6-in. rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic wrap; refrigerate for 1 hour.
Meanwhile, in a small saucepan, combine the sugar, cornstarch and cinnamon. Add apples, apple skins, lemon juice; toss to coat. Add oatmeal. Bring to a boil over medium heat, stirring constantly (so oatmeal does not stick). Reduce heat; simmer, uncovered, for 5-10 minutes or until apples are tender, stirring often. 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 at 450°F for 17-22 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; drizzle over turnovers. Serve warm.
Tips:
Over-kneading or rolling the dough will result in dense crust.
Be sure water is ice cold and butter is also. It will be hard to cut the butter into thin slices for butter layering.
Be sure to constantly stir your filling mixture to prevent sticking and burning.
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 12-in. x 6-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 6-in. x 4-in. rectangle. Roll dough into a 12-in. x 6-in. rectangle.
Repeat steps of butter layering and dough folding, ending with a 6-in. x 4-in. rectangle. Wrap in plastic wrap; refrigerate for 15 minutes. Roll dough into a 12-in. x 6-in. rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic wrap; refrigerate for 1 hour.
Meanwhile, in a small saucepan, combine the sugar, cornstarch and cinnamon. Add apples, apple skins, lemon juice; toss to coat. Add oatmeal. Bring to a boil over medium heat, stirring constantly (so oatmeal does not stick). Reduce heat; simmer, uncovered, for 5-10 minutes or until apples are tender, stirring often. 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 at 450°F for 17-22 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; drizzle over turnovers. Serve warm.
Tips:
Over-kneading or rolling the dough will result in dense crust.
Be sure water is ice cold and butter is also. It will be hard to cut the butter into thin slices for butter layering.
Be sure to constantly stir your filling mixture to prevent sticking and burning.