Twenty-Minute Turnovers


Twenty-Minute Turnovers


  • 6 slices soft whole wheat bread*
  • 9 Tablespoons filling (I used peanut butter, but pie filling works, too)
  • 1 egg white
  • Turbinado sugar, for sprinkling


  1. Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper.
  2. Remove crusts from bread.  With a rolling pin, roll out each slice of bread until thin and compressed.  If necessary, trim edges with a knife until each slice is square.
  3. Place 1.5 Tablespoons of filling onto each flattened slice.
  4. Fold one corner to opposite corner of turnover.  Using a fork, press along edges to seal.  Repeat with remaining turnovers.
  5. Place turnovers onto lined baking sheet.  Brush exposed turnover surfaces with egg white.  Sprinkle tops with turbinado sugar.
  6. Bake for about 12 minutes, or until edges are slightly crisp and golden.

*Variations:  If desired, one could also try substituting whole wheat bread with gluten-free, white, brioche, honey wheat, or potato bread.

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