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Fruit 'n' Nut Turnovers

 Fruit 'n' Nut Turnovers
These flaky Danish nicely round out a holiday brunch. —Aneta Kish, La Crosse, Wisconsin
18 ServingsPrep: 1-3/4 hours + chilling Bake: 20 min.

Ingredients

  • 1-1/2 cups cold butter, cut into 1/2-inch slices
  • 5 cups all-purpose flour, divided
  • 1 package (1/4 ounce) active dry yeast
  • 1-1/4 cups half-and-half cream
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 egg
  • FILLING:
  • 1 cup chopped dried apricots or cherries
  • 1-1/2 cups water
  • 1 cup chopped walnuts
  • 1/2 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • ICING:
  • 1 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 2 to 3 tablespoons apricot nectar or maraschino cherry juice

Directions

  • In a large bowl, toss butter with 3 cups flour until well coated;
  • refrigerate for 1 hour or until well chilled. In another large bowl,
  • combine yeast and 1-1/2 cups flour. In a saucepan, heat the cream,
  • sugar and salt to 120°-130°. Add to yeast mixture. Beat in

2 of 2

Fruit 'n' Nut Turnovers (continued)

Directions (continued)

  • egg. Beat on medium for 3 minutes. Stir in chilled butter mixture
  • just until combined (butter will remain in large pieces).
  • Turn onto a well-floured surface; gently knead 6-8 times. Coat
  • rolling pin with remaining flour. Roll dough into a 21-in. x 12-in.
  • rectangle. Starting with a short side, fold dough in thirds, forming
  • a 12-in. x 7-in. rectangle. Cover and refrigerate for 1 to 1-1/2
  • hours or until firm but not stiff.
  • Turn dough onto a well-floured surface; roll into a 21-in. x 12-in.
  • rectangle. Starting with a short side, fold dough in thirds, forming
  • a 12-in. x 7-in. rectangle. Give dough a quarter turn; roll into a
  • 21-in. x 12 in. rectangle. Fold into thirds, starting with a short
  • side. Repeat, flouring surface as needed. (Do not chill dough
  • between each rolling and folding.) Cover and refrigerate for 4 to 24
  • hours or until firm.
  • For filling, in a small saucepan, bring fruit and water to a boil.
  • Remove from the heat. Cover and let stand for 5 minutes; drain. Stir
  • in the walnuts, brown sugar, flour and cinnamon; set aside.
  • Cut dough in half lengthwise. Roll each portion into a 12-in. square;
  • cut each square into nine 4-in. squares. Spoon about a rounded
  • tablespoonful of filling onto the center of each square. Brush edges
  • of dough with water; fold dough diagonally in half, forming a
  • triangle. Press edges to seal. Place 4-in. apart on greased baking
  • sheets. Cover and let rise in a warm place until doubled, about 1
  • hour.
  • Bake at 375° for 16-18 minutes or until golden brown. Remove to
  • wire racks. Combine icing ingredients until reaching desired
  • consistency; drizzle over warm turnovers. Yield: 1-1/2 dozen, 18
  • servings, 1 per serving.
Nutritional Facts: 1 serving (1 each) equals 412 calories, 21 g fat (11 g saturated fat), 61 mg cholesterol, 207 mg sodium, 49 g carbohydrate, 2 g fiber, 7 g protein.