Whole Wheat Date and Nut Turnovers

Steps

1. 1

   Mix the Dough

   • Combine 1 cup (120g) whole wheat flour, 1 cup (120g) all-purpose flour, and ¼ teaspoon (1.5g) salt in a large mixing bowl.
   • Cut 6 ounces (170g) cold unsalted butter into ½-inch (1cm) cubes and add to the flour mixture.
   • Using a pastry cutter, two knives, or a fork, cut the butter into the flour until the mixture resembles coarse breadcrumbs, with pea-sized pieces of butter still visible throughout.
   • Sprinkle 1 tablespoon (12g) sugar over the mixture.
   • Add ¼ cup (60ml) cold water one tablespoon at a time, gently tossing with a fork after each addition until the dough just comes together with no dry flour visible.
   • Form the dough into a ½-inch-thick disk, wrap in plastic wrap.

   + Show details− Hide details

   Ready when: Dough just comes together when tossed, no dry flour visible; texture looks shaggy

   Tip: Keep butter very cold and work quickly to maintain flakiness; overworking develops gluten and makes the pastry tough

2. 2

   Chill Dough

   • Refrigerate the dough for at least 30 minutes.
   • (You can prepare it up to 24 hours ahead.)
3. 3

   Prepare Date and Walnut Filling

   • While dough chills, melt 2 tablespoons (30g) unsalted butter in a small saucepan over medium heat.
   • Add 1½ cups (250g) finely chopped pitted dates and ¾ cup (90g) finely chopped walnuts.
   • Cook, stirring occasionally, for 3–4 minutes until the dates soften and darken slightly.
   • Remove from heat and stir in ¼ cup (55g) packed brown sugar, 1 teaspoon (2.5g) ground cinnamon, 1 tablespoon (20g) honey, 1 tablespoon (15ml) fresh lemon juice, and a pinch of salt.
   • Let the filling cool to room temperature, about 10 minutes, before using.

   + Show details− Hide details

   Ready when: Dates are soft and dark, filling is thick and well-combined, cooled to room temperature

   Tip: Warm filling will soften the pastry dough when you fold it, so let it cool completely before using

4. 4

   Roll and Cut Dough

   • Remove dough from fridge.
   • If very cold and firm, let it sit at room temperature for 2–3 minutes until pliable but still cold.
   • Place the dough between two sheets of parchment paper.
   • Roll out to ⅛-inch (3mm) thickness, rotating the dough as you roll to maintain an even thickness and square shape (the final sheet should be roughly 10–11 inches square).
   • Using a sharp knife or pizza cutter and a ruler, cut the dough into 3.5 × 3.5-inch (9cm) squares.
   • You should get 8–9 squares.
   • Transfer cut squares to a parchment-lined baking sheet or plate.

   + Show details− Hide details

   Ready when: Dough is evenly rolled to ⅛-inch thickness with clean cuts; all squares are roughly equal size

   Tip: Rolling between parchment paper prevents sticking and minimizes handling, which keeps the dough cold

5. 5

   Fill and Fold Turnovers

   • Place 1–1½ tablespoons (15–22ml) filling in the center of each dough square.
   • Fold the square diagonally in half to form a triangle, gently pressing to seal the edges.
   • Crimp the edges by pressing with fork tines or pinching firmly with your fingers to create a decorative seal that prevents the filling from leaking during baking.
   • Transfer each finished turnover to a parchment-lined baking sheet, leaving 2 inches (5cm) of space between turnovers.

   + Show details− Hide details

   Ready when: All turnovers are folded and sealed with no gaps visible in the edges

   Tip: Don't overfill or the turnovers will burst during baking; use roughly 1–1.5 tablespoons of filling per turnover

6. 6

   Chill and Prepare for BakingOven 375°F / 190°C

   • Refrigerate the filled turnovers for 15 minutes.
   • While turnovers chill, preheat oven to 375°F (190°C).
   • In a small bowl, whisk together 1 large egg and 1 tablespoon (15ml) water to make an egg wash.
   • Remove turnovers from fridge.
   • Brush the entire surface of each turnover with the egg wash using a pastry brush.
   • Using a sharp knife, make 2–3 small diagonal slits (about 1 inch/2.5cm long) in the top of each turnover to allow steam to escape.

   + Show details− Hide details

   Ready when: Turnovers are chilled and firm, egg wash is applied evenly, vents are clearly cut

   Tip: Slits allow steam to escape, preventing bursting and ensuring even, crispy baking on all sides

7. 7

   Bake and CoolOven 375°F / 190°C

   • Place baking sheets on the middle racks of the preheated 375°F (190°C) oven.
   • Bake for 22–25 minutes until the turnovers are deep golden brown on all sides and sound crispy when lightly tapped.
   • Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a cooling rack or serve warm.

   + Show details− Hide details

   Ready when: Deep golden brown on all sides, crispy sound when tapped lightly

   Tip: Don't open the oven door frequently while baking or you'll lose heat and the pastry may not rise as well