Ingredients for Whole Wheat Apple Turnovers
- Whole Wheat Flour
- Vegetable Shortening
- 1 teaspoon salt
- Egg White
- 1/2 cup granulated sugar
- 1/2 cup ice water
- Vinegar
- Granny Smith Apples
- 2 teaspoons ground cinnamon
- Fresh Lemon Juice
- Kosher Salt
- Light Margarine
- 2 tablespoons honey
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How to Make Whole Wheat Apple Turnovers
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the whole wheat flour and salt.
- Cut in the chilled shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and roll it out to 1/8 inch thickness.
- Use a 4-inch square cutter or knife to cut out twelve squares.
- In a separate bowl, combine the diced apples, sugar, cinnamon, lemon juice, and salt.
- Gently toss to coat the apples evenly. Drizzle with honey.
- Place a heaping tablespoon of the apple mixture in the center of each dough square.
- Dot each apple filling with 1/2 teaspoon of cold margarine.
- Moisten the edges of each square with water. Fold into triangles and crimp the edges tightly with a fork.
- Place the turnovers onto the prepared baking sheet.
- Prick the top of each turnover with a fork to allow steam to escape.
- Bake for 25-30 minutes, or until the turnovers are golden brown and the filling is bubbly.
- Let cool slightly before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
35g
Fat
18g
Carbs
8g
