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Tiny Fruit Turnovers

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Recipe

 

Yield

12 turnovers

Prep

8 hrs

Cook

10 min

Ready

8 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
3 cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
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¾ cup margarine
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1 ½ cups sugar
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2 large eggs
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1 tablespoon lemon zest
grated
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Filling
6 ounces dates
pitted
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½ cup apricots
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½ cup apricot nectar
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½ cup sugar
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¼ cup lemon juice
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1 teaspoon lemon zest
grated
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½ cup nuts
chopped
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml all-purpose flour
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5 ml baking powder
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2.5 ml salt
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177 ml margarine
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355 ml sugar
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2 large eggs
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15 ml lemon zest
grated
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Filling
173.4 ml/g dates
pitted
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118 ml apricots
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118 ml apricot nectar
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118 ml sugar
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59 ml lemon juice
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5 ml lemon zest
grated
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118 ml nuts
chopped
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Directions

  1. Sift flour with baking powder and salt. Set aside.

  2. In large bowl, beat sugar, margarine, eggs, and lemon peel Beat until light and fluffy. Gradually beat in flour mixture until well combined and smooth. Form a ball of the dough and wrap tightly. Refrigerate a few hours or overnight.

  3. Make filling before continuing with cookie dough. In small saucepan combine chopped, dried apricots, apricot nectar, sugar and ½ cup water. Bring to a boil, turn to simmer, and cook, covered, for 15 minutes. Add chopped dates and cook 5 minutes longer, stirring often, watching carefully to see that the fruit doesn't dry out and stick. Mixture should be thick. Remove from heat and add the lemon peel, juice and chopped nuts. Use your choice of nuts; walnuts or pecans are good choices. Mix well and cool completely.

  4. Divide dough into 4 parts and work with one part at a time. On lightly floured surface, roll dough to a 10 x 12 inch rectangle. Use a sharp knife dipped in flour to cut dough into 12 rectangles. Or use cookie cutter to cut dough into 12 pieces.

  5. Use spatula to place cookies onto lightly greased cookie sheet. Spread 1 teaspoon filling on half of each piece; fold over and use floured fork to seal edges firmly. Prick tops in one or two places. Bake in preheated 375 degree F oven for 10 to 12 minutes until lightly browned. Do not overcook. Continue with remaining dough, greasing cookie sheet each time.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 361g (12.7 oz)
Amount per Serving
Calories 128533% from fat
 % Daily Value *
Total Fat 47g 72%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 795mg 33%
Total Carbohydrate 69g 69%
Dietary Fiber 7g 29%
Sugars g
Protein 34g
Vitamin A 41% Vitamin C 45%
Calcium 9% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
 

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