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Banana Nut Turnovers Recipe
|Double crust pie pastry||1|
|Lemon juice||2 Tablespoon|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||3⁄4 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2055 Calories from Fat 637
% Daily Value*
Total Fat 74 g113.5%
Saturated Fat 17.6 g88%
Trans Fat 0 g
Cholesterol 22.6 mg
Sodium 135 mg5.6%
Total Carbohydrates 356 g118.5%
Dietary Fiber 22.8 g91.2%
Sugars 267.2 g
Protein 22 g44.9%
Vitamin A 10.7% Vitamin C 82.3%
Calcium 41.8% Iron 19%
*Based on a 2000 Calorie diet
On floured surface, roll and trim each half to a 12-inch square.
Cut each half into four 6-inch squares.
Peel bananas; slice half a banana onto each pastry square.
Sprinkle each with a little lemon juice.
Top each with 1 tablespoon chopped pecans.
Combine brown sugar and cinnamon; sprinkle about 1 tablespoon over each square.
Fold each pastry square in half diagonally; moisten edges and seal.
Place on ungreased baking sheet.
Brush with milk; sprinkle with granulated sugar.
Bake in 375° oven for 25 to 30 minutes or till golden.