Whole Wheat Sour Cream Turnovers

Baking Time: 25 minutes
Total Time: varies according to length of chill
Yield: 12 Turnovers

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A rich, tender and delicious pastry. Prepare the pastry ahead of time as it must be chilled before filling.



  • 3 cups WEM Whole Wheat Flour
  • 1 cup butter or margarine
  • 1/2 teaspoon salt
  • 1 cup sour cream or plain yogurt
  • 2 tablespoons honey


  • 2 cups dried apricots, fruit bits, apples or peaches, chopped
  • 1/4 cup honey or sugar
  • 1/4 cup water



  1. In medium size bowl, mix flour and salt together.
  2. Cut in butter or margarine with pastry cutter or in food processor by pulsing 5 or 6 times.
  3. Stir in sour cream or yogurt and the 2 tablespoons honey, mixing until the pastry sticks together rather than to the bowl.
  4. Cover and chill in refrigerator for several hours or overnight.
  5. In a small saucepan, cook dried fruit, water and honey for 5 minutes or until fruit is tender, adding more water if necessary.
  6. When ready to make turnovers, preheat oven to 375 degrees.
  7. Take dough our of refrigerator and divide into 12 balls.
  8. Place 1 ball at a time between 2 sheets of waxed paper or plastic wrap. Roll out dough with rolling pin to a 6 inch circle.
  9. Gently remove paper or plastic and place pastry on ungreased baking sheet.
  10. When all dough is rolled and on baking sheet, put 2 tablespoonfuls of filling in center of each circle. Fold over, not quite all the way, leaving a small edge to press over, sealing with your finger or the tines of a fork. Prick top with fork to vent.
  11. Bake 25 minutes.

Recipe Tips and Tricks

To freeze, wrap unbaked turnover individually and take out and bake as needed.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill

11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions

Mill Hours: | 7 Days/Week: 8:30 am - 5:00 pm
Cafe Hours: (Located on the 3rd floor of Mill)
Mon-Fri: 10:30 am-4:00 pm
Sat & Sun: 8:30 am - 4:00 pm

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