Cranberry Turnovers With Maple Glaze

Recipe Ingredients

1		Active dry yeast
1 cup	237ml	Lukewarm milk - (98 to 110F f)
3 tablespoons	45ml	Honey
3 cups	187g / 6.6oz	Whole-wheat pastry flour
1		Salt
3 tablespoons	45ml	Melted butter or safflower oil
3/4 cup	69g / 2.4oz	Cranberries
2 cups	474ml	Cored and peeled green apples - sliced
1/2 cup	118ml	Water
1/4 cup	15g / 0.5oz	Dried currants
1 cup	328g / 11oz	Maple syrup
3 tablespoons	45ml	Arrowroot powder
1 tablespoon	15ml	Lemon juice
1/2 teaspoon	2.5ml	Cinnamon
1 tablespoon	15ml	Grated lemon rind
		Safflower oil - to coat baking sheet

Recipe Instructions

1. 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.

2. 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.

3. Preheat oven to 375F. 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.

4. 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.

Source:
the California Culinary Academy

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