tablespoons dried dates (optional) or 2 tablespoons dried apricots, minced small (optional)
Serving Size: 1 (704) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 29 g38 %
Total Fat 3.2 g4 %
Saturated Fat 0.2 g1 %
Cholesterol 0 mg
Sodium 33.5 mg
Dietary Fiber 1.4 g5 %
Sugars 3.7 g14 %
Protein 1.4 g
* NOTE: Can substitute half the amount of unbleached white pastry flour for the whole wheat pastry flour.
Preheat oven to 375 degrees.
Lightly oil an aluminum baking sheet or line the baking sheet with parchment paper.
To make the dough, combine the flour, baking powder, sugar, and salt in a mixing bowl. Make a well in the center of the flour and pour in the oil and water. With your hands, work the mixture to form a soft dough, adding more dough if necessary so that it loses its stickiness.
Cover dough, set aside and let rest.
Meanwhile, combine the filling ingredients and mix well.
Now on a floured surface roll out the prepared dough to 1/16" thickness. Use a 3" round cookie cutter to cut out the dough. (You could also use a tortilla press to form the turnovers.)
Place one heaping teaspoon of the pumpkin filling on one side of each circle, fold over, slightly dampen edges with water, and pinch edges shut. I use my dim sum maker to seal the turnovers.
Arrange the turnovers singly on the prepared baking sheet, brush lightly with egg wash and bake about 20 minutes or until golden brown.