Cranberry Turnovers with Maple Glaze - Just Bean Recipes

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Cranberry Turnovers with Maple Glaze

1 pk Active dry yeast
1 c Lukewarm milk (98 to 110
Degrees F)
3 tb Honey
3 c Whole-wheat pastry flour
1 pn Salt
3 tb Melted butter or safflower
3/4 c Cranberries
2 c Cored and peeled green
Apples -- sliced
1/2 c Water
1/4 c Dried currants
1 c Maple syrup
3 tb Arrowroot powder
1 tb Lemon juice
1/2 ts Cinnamon
1 tb Grated lemon rind
Safflower oil -- to coat
Baking sheet

In a large bowl combine yeast, milk, and honey. Let mixture stand for 5 minutes. Stir in 1-1/2 cups of the flour and let batter rise for 15 minutes. Add remaining flour, salt, and butter to form a dough. Knead dough for 5 minutes on a floured breadboard, then place in a clean bowl and cover with a dish towel. Let dough rise for 45 minutes.

In a covered saucepan over medium-high heat, simmer cranberries, apples, the water, and currants until berries pop. In a small bowl mix 2/3 cup of the maple syrup, arrowroot, lemon juice, cinnamon, and lemon rind. Uncover saucepan and add maple syrup mixture to cooking cranberries. Stir well. Heat, stirring constantly, until thick. Remove from heat and let cool 15 minutes.

Preheat oven to 375 degrees F. Lightly oil a large baking sheet. Separate dough into 8 balls. Roll into 5-inch circles on a floured breadboard. Place equal amounts of cranberry filling into the center of each circle. Lightly dampen edges of circle with water and fold edges in to form a turnover, pressing to seal.

In a small saucepan over high heat, bring the remaining maple syrup to a boil. Cook for 3 to 4 minutes. Remove from heat and then brush tops of turnovers with syrup. Place turnovers on prepared baking sheet and bake until browned (about 20 minutes). Let cool slightly before serving.

Makes 8 turnovers.

Recipe By : the California Culinary Academy