Banana turnovers
| Ingredients | ||
| 300 g | all-purpose flour | 3 cups |
| 1 pkg | Dr. Oetker Baking Powder | 1 pkg |
| 75 g | sugar | 3/8 cup |
| 1 pkg | Dr. Original Vanilla Sugar | 1 pkg |
| 1 pinch | salt | |
| 125 g | curd cheese (low fat) | |
| 100 mL | milk | 1/2 cup |
| 100 ml | cooking oil | 1/2 cup |
| Filling | ||
| 3 | bananas | 3 |
| 4 tsp | apricot preserve | |
| 4 tsp | lemon juice | |
| Coating and topping | ||
| 1 | egg | 1 |
| blanched flaked almonds | ||
| some sugar crystals | ||
Method
1. Preheat the oven at the top and bottom and line the baking sheet with the baking parchment.
2. To make the dough, carefully mix together the flour and baking powder and sift into the mixing bowl. Add the other ingredients and stir with a hand mixer with kneading hook, first briefly at the lowest setting, then at the highest setting, to make a smooth dough. Do not knead too long or the dough may become sticky. Then shape into a cylinder on a floured work surface. Roll out the dough to make a large quare and then cut into 9 quares.
3. For the filling, peel the bananas and cut each into 3 so that you have 9 pieces in all. Mix together the apricot jam and the lemon juice. COat each piece of dough with this mixture using a pastry brush, put a piece of banana on each and coat again with the apricot and lemon juice mixture. Brush the edges with beaten egg, fold the 2 opposing corners over the banana and press the edges down firmly.
4. Put the turnovers on the prepared baking sheet, brush with the rest of the beaten egg and sprinkle with flaked almonds or sugar crystals according to taste.
Top/bottom heat: about 180°C/350°F (preheated),
Fan oven: about 160°C/325°F (preheated), Gas mark 4 (preheated),
Baking time: about 15 minutes.
5. Put the banana turnovers on a rack to cool.
This recipe was published in the book German Baking today by the Dr. Oetker Verlag (ISBN 978-3-7670-0599-0). This and many other Dr. Oetker baking and cook books can be ordered on www.amazon.ca
