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Recipe Name: Apple-apricot Turnovers Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Cup(s) Whole wheat flour
1 Pkg. active dry yeast
1/2 Cup(s) Unsweetened apple juice
1 Tablespoon(s) Honey
1 Tablespoon(s) Reduced-calorie
2 Lightly beaten egg whites
1 20 ounces pie sliced
apples drained
1/2 Cup(s) Apricot all-fruit spread
1/4 Teaspoon(s) Ground cinnamon
1/4 Teaspoon(s) Ground nutmeg
1/4 Teaspoon(s) Vanilla
I found this recipe while surfing the Web on Prevention-Healthy Ideas.
It was listed as under 10% fat but there was no other breakdown and
"under 10%" was not going to help me. I asked for help here on the
eat-lf list and thanks to Ellen C who was kind enough to enter it into
her Mastercook program, I am now able to post the recipe with the
breakdown. In a large bowl, stir together l cup of the flour and the
yeast. Set mixture aside. In a small saucepan, combine the apple
juice, honey and margarine. Heat just until warm (120-130 degrees).
Stir to completely melt the margarine. Stir the juice mixture and egg
whites into the flour mixture. Using an electric mixer, beat on low
speed just until combined. Then beat on medium speed for 3 minutes.
Using a spoon, stir in enough of the remaining flour to make a soft
dough. Transfer to a floured surface. Knead in enough of the remaining
flour to make a smooth moderately stiff dough. Spray a medium bowl
with non-stick spray. Place the dough in the bowl and turn it over to
coat all sides with the spray. Cover the bowl with a clean towel and
let the dough rise in a warm place about one hour or until doubled in
size. Punch down the dough and cover it with a towel. Let rest for 10
minutes. On a floured surface, roll the dough to an 18x12 rectangle.
Cut into 6 squares, 6 each. Spray a cookie sheet with non-stick spray;
set aside. In a small bowl, combine the apples, fruit spread,
cinnamon, nutmeg and vanilla. Spoon a rounded 1/3 cup of the apple
mixture onto l side of each square of dough. Moisten the edges of the
dough with water, then fold the other side of the dough over the apple
mixture. Using the tines of a fork, seal the edges of the dough. Place
the pastries on the cookie sheet. If desired, cut a small slit in each
pastry. Cover the pastries with a towel and let rise about 35 minutes,
or until they are almost doubled in size. Bake at 375 degrees for 15
to 20 minutes or until golden brown. Transfer to wire rack and cool
completely. To store: Individually wrap each pastry in freezer wrap
and freeze until ready to serve. To serve: Thaw overnight at room
temperature. Or microwave each pastry on medium power (50%) about 2
minutes. Chef's Note: To speed up preparation time, use quick-rising
yeast. The dough will rise in about a third less time. Makes 6
servings: Cal. 305 Fat: 2.4 (6.5%) Protein: 8 Carbs: 68 Fiber: 7
Posted to EAT-LF Digest by on Feb 4, 1999,
converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 2125
Calories From Fat: 901
Total Fat: 102.1g
Cholesterol: 9.9mg
Sodium: 1280.4mg
Potassium: 962.3mg
Carbohydrates: 266.9g
Fiber: 16.8g
Sugar: 59.3g
Protein: 39.3g

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