Recipe - Cranberry Turnovers With Maple Glaze

1 pack Active dry yeast
1 cup Lukewarm milk (98 to 110
Degrees F)
3 tablespoon Honey
3 cup Wholewheat pastry flour
1 pn Salt
3 tablespoon Melted butter or safflower
Oil
Three fourths cup Cranberries
2 cup Cored and peeled green
Apples cut or sliced up
One half cup Water
One fourth cup Dried currants
1 cup Maple syrup
3 tablespoon Arrowroot powder
1 tablespoon Lemon juice
One half teaspoon Cinnamon
1 tablespoon Grated lemon rind
Safflower oil to coat
Baking sheet

1. In a large bowl combine yeast, milk, and honey. Let mixture stand for 5
minutes. Stir in 1One half 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 mediumhigh 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 375 degrees F. Lightly oil a large baking sheet.
Separate dough into 8 balls. Roll into 5inch 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.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip