Walnut Biscuit Turnovers

  • Yield: 6 servings
  • Prep: 25 mins
  • Cook: 25 mins


2cups all-purpose flour
1/2cup brown sugar
1/2teaspoon baking powder
1teaspoon salt, if desired
1/2cup Walnut Butter Spread (see recipe)
1/2cup low cholesterol egg substitute
2tablespoons water
6tablespoons thick jame, such as an all-fruit "spread"


  1. Preheat the oven to 450 F.  Cover a baking sheet with foil. 

  2. In a food processor, place the flour, brown sugar, baking powder, and salt, if desired.  Process briefly to combine.  Add the Walnut Butter and process again until it is blended into the dry ingredients and the mixture is crumbly.  Add the egg substitute and water and process just until the dough forms a rough, cohesive mass. 

  3. Turn onto a floured surface and knead gently about 8 times.  Press, pat and roll the dough into a rectangle about 15 x 9 inches and ¼ inch thick; flour the dough and work surface as necessary to keep the dough from sticking.  Cut the dough lengthwise in half, then cut crosswise in thirds, thus making 6 smaller rectangles. 

  4. Place 1 tablespoon of the fruit preserves in the center of each, then moisten all the edges with water.  Fold the pieces of dough in half diagonally, to cover the filling.  Press the edges firmly with the tines of a floured fork to seal, so the filling doesn’t leak out, then transfer the turnovers to the foil-covered baking sheet. 

  5. Prick the top of each turnover 3 times with a fork.  Bake 12 – 14 minutes, until golden.  The fruit filling is HOT; let turnovers cool several minutes before serving.  Serve each turnover with a peach. 

  6. To reheat any remaining turnovers, place on a baking sheet and set in a preheated 350F oven or toaster oven for 5 – 10 minutes.


Nutritional Info *per serving

  • Calories 380
  • Glycemic Load 0
  • Fat 14g
  • Saturated Fat 7g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 3g
  • Cholesterol 30mg
  • Sodium 820mg
  • Potassium 140mg
  • Carbohydrate 58g
  • Fiber 1g
  • Sugars 21g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 4%
  • Calcium 6%
  • Iron 15%