[donotprint]A year ago I would have dismissed you completely if you told me I’d be making pastry dough from scratch and turning it into little turnovers full of dried fruit and nutty goodness. My mission is to make quick and easy snacks that are healthy too. But alas, it’s time to fess up to the fact that I’ve been playing around with pastry dough lately. I’ve been keeping it off the blog. I’ve been leading a double life.
These turnovers are made with a pastry dough that I’ve modified to include yogurt and white whole wheat flour. The innards include walnuts, pecans, dried fruits, and ground flaxseed. I had a lot of fun making them…and even more fun eating them.
I used to be really frightened by the thought of working with pastry dough. And I still sort of am. But I’m starting to think we should all make pie. I took a pastry class a while ago and it really helped to see a professional whip out a pie shell and see the consistency of the dough, etc. I’ve still got a lot to learn. Thank goodness I’ll need to practice practice practice.[/donotprint]
The recipe for the filling is flexible. Don’t have ground flaxseed handy? Try replacing it with some wheat germ. Don’t have pecans? Just replace them with walnuts. Don’t have dried dates? Try replacing them with more dried apricots and raisins. Other than that, I’d try to stick to the recipe.
2/3 cup all-purpose flour
1/3 cup white whole wheat or whole wheat pastry flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) cold butter, cut into pieces
1/3 cup plain Greek style yogurt
1 teaspoon vanilla extract
In the bowl of a food processor fitted with a metal blade, pulse the flour, sugar, and salt together a few times. Evenly distribute the butter pieces over the flour mixture and pulse 5 or 10 times until the mixture resembles coarse crumbs with the occasional pea-sized chunk. Add the yogurt and vanilla and pulse until mixture starts to form into a ball.
Remove dough from processor. Form into a disk as best as you are able. Knead it a few times if necessary. The dough will be wetter and stickier than most pastry dough. Wrap the disk tightly in plastic wrap and store in the refrigerator for at least one hour, preferably overnight.
Make sure the walnuts and the pecans are minimally altered. They should not be salted or flavored – just nuts.
2 dried dates, pitted (preferably Medjool)
2 unsulfered dried apricots
2 tablespoons raisins
1/4 cup walnut pieces
1 tablespoon ground flaxseed
1 teaspoon agave nectar or honey
2 teaspoons apricot preserves
On a cutting board, finely chop the dates, apricots, raisins, walnuts, and pecans together. Transfer to a small bowl. Add the flaxseed and salt. Stir to distribute. Add the agave nectar and preserves and stir to coat.
1 teaspoon milk
In a small bowl make an egg wash. Beat the egg and milk together. Set aside.
Preheat oven to 400 degrees Fahrenheit.
Prepare a work surface by dusting it with flour. Get out your rolling pin and line a baking sheet with parchment paper. The dough gets unfriendly once it warms up, have everything ready to go and work as quickly as you can. Don’t make this on the hottest day of the summer.
Take the dough out of the refrigerator and remove plastic wrap. Place on floured work surface and dust the top of the dough with additional flour. Beat on the dough with the rolling pin a few times in order to make it malleable while still cold. Roll it out to 1/4″ thickness, turning it occasionally (a quarter or half turn) and dusting with additional flour when it starts to stick.
Cut dough into four squares. Gently pick up with your hands or by resting it over the rolling pin. Dust off any excess flour with a pastry brush. Transfer to the parchment-lined baking sheet.
Place 2-3 tablespoons of the dried fruit mixture on each square. Wet the edges of the squares with the egg wash using a pastry brush. Fold each square over into a rectangle or triangle. Gently press edges together with the tines of a fork. Cut a small hole in the top of each turnover to allow any steam to escape. Brush the tops with more egg wash.
Bake for 13-15 minutes or until tops are golden brown. Transfer to cooling rack with a large spatula. Allow to cool 5 – 10 minutes. Serve immediately.
Yield: 4 turnovers (I cut them in half to serve to the kids)
Prep-time: 30 minutes (not counting the time the dough rests in the refrigerator)
Bake-time: 13 minutes