Ruby Red Breakfast Turnovers

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  • Makes: 4 servings
  • Serving Size: 1 turnover per serving
  • Prep: 30 mins
  • Bake: 14 mins 400°F
  • Stand: 5 mins

Ruby Red Breakfast Turnovers

Directions

  1. Preheat oven to 400 degrees F. In a medium skillet cook shredded beets in hot butter over medium heat for 4 minutes, stirring occasionally. Add apple; cook for 2 to 3 minutes more or just until beets and apple are tender, stirring occasionally. Remove skillet from heat; stir in honey and apple pie spice. Set aside to cool slightly.
  2. Line a baking sheet with parchment paper; set aside. Unfold puff pastry sheet on a lightly floured surface. Using a rolling pin, roll pastry to a 12-inch square. Cut into four 6-inch squares.
  3. Spoon one-fourth of the beet mixture into the center of each pastry square. Fold each square in half diagonally to make a triangle. Using a fork, press edges together to seal. Transfer turnovers to prepared baking sheet.
  4. In a small bowl lightly beat the egg white and water until foamy. Brush egg white mixture onto turnovers. Using a sharp knife, cut a few slits in each turnover. Sprinkle lightly with coarse sugar.
  5. Bake for 14 to 16 minutes or until pastry is puffed and golden brown. Transfer turnovers to a wire rack. Let stand for 5 minutes before serving. Serve warm.

From the Test Kitchen

*Tip:

Working with raw beets can stain your hands. To keep your hands from turning red, as well as to cut prep time, use a food processor to quickly shred the beets and apple.

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Nutrition Facts (Ruby Red Breakfast Turnovers)

  • Per serving:
  • 486 kcal ,
  • 26 g fat
  • (8 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 14 g monounsaturated fat ),
  • 7 mg chol. ,
  • 233 mg sodium ,
  • 59 g carb. ,
  • 4 g fiber ,
  • 28 g sugar ,
  • 6 g pro.
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