Pumpkin Turnovers

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* Exported from MasterCook *

 

Pumpkin Turnovers

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 140

Serving Size : 24 Preparation Time :0:00

Categories : Desserts Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***PASTRY***

2 cups whole wheat pastry flour -- up to 2 1/4 cups

1/2 teaspoon baking powder

1/4 cup granulated sugar

1 dash salt

1/3 cup canola oil

***FILLING***

1 cup fresh or canned pureed pumpkin -- or to taste

1/2 cup light brown sugar

1 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon cloves

1 dash nutmeg

 

Makes about 2 dozen

 

Desserts made of pumpkin are intrinsic to the Sephardic tradition, in much

the same way honey cake is to the Ashkenazic.

 

Preheat the oven to 375 degrees.

 

Combine the flour, baking powder, sugar, and salt in a mixing bowl. Make a

well in the center and pour in the oil and 1/4 cup of water. Work together

to form a soft dough, using enough flour so that the dough loses its

stickiness. Cover and let rest while preparing the filling.

 

Combine the ingredients for the filling in a mixing bowl and stir together.

 

Roll the dough out on a well-floured board to a thickness of 1/16

inch. Cut 3-inch circles. Gather scraps and reroll until the dough is

used. Place a heaping teaspoon of the filling on one side of each circle,

fold over, and pinch edges shut.

 

Arrange on a lightly oiled baking sheet and bake 20 minutes, or until the

dough is golden. Cool on a rack.

 

Per turnover: Calories: 86, Carbohydrate: 13 g, Total fat: 3 g,

Cholesterol: 0 g, Protein: 1 g, Sodium: 3 mg

 

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