The Intercontinental Church of God

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Unleavened Bread recipes

Whole-wheat Turnovers

1/4 t salt
1 1/2 C whole-wheat flour
1 T brown sugar
1/2 C butter, softened
1/2 C apricot preserves
1/2 C sour cream
1/2 C coconut
1/2 raisins
1/4 C chopped pecans
1/2 C powdered sugar
1/2 T vanilla
Stir together flour, brown sugar and salt. Cut in butter to coarse crumbs. Add sour cream, mixing till ball forms. Divide into 10 portions. On lightly floured surface, roll each portion in to a 4 1/2" circle. Combine preserves, coconut, raising and nuts. Place 2 tablespoon filing on each circle. Fold one side of dough over filing, seal edges by pressing with tines of fork. Bake on ungreased baking sheet at 375� for 25 minutes. Cool slightly on rack. If desired, drizzle with powdered sugar, vanilla and milk.

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