Whole Wheat Sour Cream Turnovers

by | Apr 27, 2020

Description

A rich, tender, and delicious pastry. Prepare the pastry ahead of time as it must be chilled before filling.

Ingredients

Turnover Pastry:

  • 3 cups WEM Whole Wheat Flour
  • 1 cup butter or margarine
  • 1/2 teaspoon salt
  • 1 cup sour cream or plain yogurt
  • 2 tablespoons honey

Turnover Filling:

  • 2 cups dried apricots, fruit bits, apples or peaches, chopped
  • 1/4 cup honey or sugar
  • 1/4 cup water

Instructions

Baking Time: 25 minutes
Total Time: varies according to the length of chill
Yield: 12 Turnovers

Pastry:

  1. In a medium-size bowl, mix flour and salt together.
  2. Cut in butter or margarine with a pastry cutter or in a food processor by pulsing 5 or 6 times.
  3. Stir in sour cream or yogurt and the 2 tablespoons honey, mixing until the pastry sticks together rather than to the bowl.
  4. Cover and chill in the refrigerator for several hours or overnight.
  5. In a small saucepan, cook dried fruit, water, and honey for 5 minutes or until fruit is tender, adding more water if necessary.
  6. When ready to make turnovers, preheat oven to 375 degrees.
  7. Take the dough out of the refrigerator and divide it into 12 balls.
  8. Place 1 ball at a time between 2 sheets of waxed paper or plastic wrap. Roll out dough with a rolling pin to a 6-inch circle.
  9. Gently remove paper or plastic and place the pastry on an ungreased baking sheet.
  10. When all dough is rolled and on a baking sheet, put 2 tablespoonfuls of filling in the center of each circle. Fold over, not quite all the way, leaving a small edge to press over, sealing with your finger or the tines of a fork. Prick top with a fork to vent.
  11. Bake 25 minutes.

Recipe Tips and Tricks

To freeze, wrap unbaked turnover individually and take out and bake as needed.