Fruit 'n' Nut Turnovers Recipe

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Fruit 'n' Nut Turnovers
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Ingredients
18
Count
Nutrition
801
Calories
Total time
20
Minutes
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Ingredients:

Directions:

  1. In a large bowl, toss butter with 3 cups flour until well coated; refrigerate for 1 hour or until well chilled. In another large bowl, combine yeast and 1-1/2 cups flour. In a saucepan, heat the cream, sugar and salt to 120°-130°. Add to yeast mixture. Beat in egg. Beat on medium for 3 minutes. Stir in chilled butter mixture just until combined (butter will remain in large pieces).
  2. Turn onto a well-floured surface; gently knead 6-8 times. Coat rolling pin with remaining flour. Roll dough into a 21-in. x 12-in. rectangle. Starting with a short side, fold dough in thirds, forming a 12-in. x 7-in. rectangle. Cover and refrigerate for 1 to 1-1/2 hours or until firm but not stiff.
  3. Turn dough onto a well-floured surface; roll into a 21-in. x 12-in. rectangle. Starting with a short side, fold dough in thirds, forming a 12-in. x 7-in. rectangle. Give dough a quarter turn; roll into a 21-in. x 12 in. rectangle. Fold into thirds, starting with a short side. Repeat, flouring surface as needed. (Do not chill dough between each rolling and folding.) Cover and refrigerate for 4 to 24 hours or until firm.
  4. For filling, in a small saucepan, bring fruit and water to a boil. Remove from the heat. Cover and let stand for 5 minutes; drain. Stir in the walnuts, brown sugar, flour and cinnamon; set aside.
  5. Cut dough in half lengthwise. Roll each portion into a 12-in. square; cut each square into nine 4-in. squares. Spoon about a rounded tablespoonful of filling onto the center of each square. Brush edges of dough with water; fold dough diagonally in half, forming a triangle. Press edges to seal. Place 4-in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour.
  6. Bake at 375° for 16-18 minutes or until golden brown. Remove to wire racks. Combine icing ingredients until reaching desired consistency; drizzle over warm turnovers. Yield: 1-1/2 dozen, 18 servings, 1 per serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 801.48 Kcal (3356 kJ)
Calories from fat 196.91 Kcal
% Daily Value*
Total Fat 21.88g 34%
Cholesterol 55.98mg 19%
Sodium 48.76mg 2%
Potassium 176.62mg 4%
Total Carbs 135.24g 45%
Sugars 24.35g 97%
Dietary Fiber 1.45g 6%
Protein 12.48g 25%
Vitamin C 1.8mg 3%
Vitamin A 0.2mg 6%
Iron 0.6mg 3%
Calcium 39.7mg 4%
Amount Per 100 g
Calories 270.62 Kcal (1133 kJ)
Calories from fat 66.49 Kcal
% Daily Value*
Total Fat 7.39g 34%
Cholesterol 18.9mg 19%
Sodium 16.46mg 2%
Potassium 59.64mg 4%
Total Carbs 45.66g 45%
Sugars 8.22g 97%
Dietary Fiber 0.49g 6%
Protein 4.21g 25%
Vitamin C 0.6mg 3%
Vitamin A 0.1mg 6%
Iron 0.2mg 3%
Calcium 13.4mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.6
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

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