This is a snack recipe that children ages 5 to 12 can make with a little help from an adult.
Letting the dough rest will make kneading the dough much easier.
Servings: 12 turnovers
- 1 1/2 cups flour, plus more for the work surface
- 1 cup whole-wheat flour
- 1 tablespoon baking powder
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter, melted (may substitute margarine)
- 1 cup nonfat milk
- 3/4 cup spreadable blueberry fruit (in the jam section of the grocery store)
- 1/2 cup frozen blueberries, defrosted
- 1 large egg white
- 1 tablespoon water
- 1/4 cup wheat germ
Preheat the oven to 350 degrees. Lightly grease a rimmed baking sheet with nonstick cooking oil spray or line with parchment paper. Lightly flour a work surface.
Combine the flours, baking powder, nutmeg, cinnamon and salt in a large mixing bowl. Add the melted butter and milk, stirring to form a dough. Transfer to the prepared work surface and let it rest for 15 minutes. Then knead the dough for 4 minutes to 8 minutes, until it is smooth and supple. Use a rolling pin to roll the dough into a rectangle that is 12 by 16 inches and 1/2 inch thick. Cut into twelve 4-inch squares.
Spread each dough square with 1 tablespoon of the blueberry fruit, leaving a clear 1/4-inch margin around the edges of each square. Sprinkle each square with 5 or 6 blueberries.
Combine the egg white and water in a small cup to make an egg wash; use a brush to paint the egg wash on the margins. Fold each square in half diagonally to form triangular turnovers. Press down well to seal. Use the tines of a fork to reinforce the seal by pressing along all sides.
Lightly brush the tops of the turnovers with the egg mixture. Place turnovers 2 inches apart on the baking sheet. Sprinkle the tops with the wheat germ. Bake for 17 to 19 minutes or until golden brown. Transfer to the stovetop (off the heat) and let them cool for 10 minutes before serving.
Adapted from the Young Chefs Academy of Rockville.
Tested by Hal Mehlman.
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