Desserts | Kretschmer Wheat Germ
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Desserts

Salted Caramel Fudge Brownies with Wheat Germ

Salted Caramel Fudge Brownies with Wheat Germ

Nutrition Facts

Serving Size: 1 brownie (44g)
Servings Per Recipe: 24
Amount Per Serving:
Calories 170
Calories From Fat 90
  • % Daily Value
  • Total Fat 11g 17%
  • Saturated Fat 6g 30%
  • Trans Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 25mg 8%
  • Sodium 135mg 6%
  • Potassium 25mg 1%
  • Total Carbohydrate 20g 7%
  • Dietary Fiber 1g 4%
  • Sugars 15g
  • Protein 1g
  • Vitamin A 2% Vitamin C 0%
  • Calcium 2% Iron 4%
  • Vitamin E 2% Thiamin 2%
  • Folate 4% Phosphorus 2%
  • Magnesium 2% Zinc 2%

Chocolate, caramel, salt and wheat germ create an irresistible combination. A little goes a long way with these decadent sweets. Cut them into small pieces and enjoy them for a special occasion!

Makes 24 brownies

12 ounces bittersweet or semi-sweet chocolate chips, divided

1/2 cup butter

2 eggs

2 tablespoons strong brewed coffee

1/2 cup plain nonfat Greek yogurt

1 cup sugar

1 tablespoon vanilla extract

1/3 cup flour plus 2 tablespoons

1/4 cup Kretschmer Original Toasted Wheat Germ

1 1/2 teaspoons baking powder

3/4 teaspoon kosher salt, divided

3 tablespoons good-quality caramel sauce

Preheat oven to 350° F. Line a 9 x 13-inch baking pan with foil, leaving at least a 1-inch overhang for lifting out baked brownies. Place 8 ounces chocolate chips and butter in microwave-safe bowl. Microwave at 30-second intervals, stirring after each interval, until completely melted. Set aside.

In separate large bowl, combine eggs, coffee, yogurt, sugar and vanilla; stir until well mixed. Slowly stir in melted chocolate and butter until combined.

In medium bowl, combine flour, wheat germ, baking powder and 1/2 teaspoon salt. Add to chocolate mixture until just combined. Stir the remaining 4 ounces of chocolate chips into mixture.

Pour batter into prepared baking pan. Bake for 20 to 25 minutes until a toothpick inserted in the center comes out almost clean.

Remove from oven and cool completely. Drizzle 3 tablespoons caramel and 1/4 teaspoon kosher salt over brownies. To serve, place brownies in the freezer for 30 to 60 minutes. Remove and cut into 24 squares.

Dried Cherry, Walnut, Wheat Germ and Peanut Butter Bars

Dried Cherry, Walnut, Wheat Germ and Peanut Butter Bars

Nutrition Facts

Serving Size: 1 bar (57g)
Servings Per Recipe: 12
Amount Per Serving:
Calories 230
Calories From Fat 70
  • % Daily Value
  • Total Fat 8g 12%
  • Saturated Fat 2g 10%
  • Trans Fat 0g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 2.5g
  • Cholesterol 20mg 7%
  • Sodium 80mg 3%
  • Potassium 100mg 3%
  • Total Carbohydrate 35g 12%
  • Dietary Fiber 4g 16%
  • Sugars 17g
  • Protein 5g
  • Vitamin A 6% Vitamin C 0%
  • Calcium 4% Iron 10%
  • Vitamin E 6% Thiamin 6%
  • Folate 10% Phosphorus 6%
  • Magnesium 6% Zinc 4%

Makes 12 bars

Looking for a satisfying breakfast bar or an afternoon snack that can carry you through your workout? These tasty treats offer the richness of a traditional oatmeal cookie but are much more satisfying. Make them ahead and freeze some for later. They're also great to take along on a long bike ride.

3/4 cup all-purpose flour

1/4 cup Kretschmer Original Toasted Wheat Germ

1/2 teaspoon baking powder

1/4 teaspoon baking soda

2 tablespoons unsalted butter, softened

3/4 cup brown sugar

1/4 cup natural peanut butter

1 large egg, beaten

2 cups old-fashioned or quick-cooking oats

1/2 cup dried cherries, chopped

1/4 cup chopped walnuts

Preheat oven to 350° F.

Line cookie sheet with parchment paper or aluminum foil.

In small bowl, mix together flour, wheat germ, baking powder and baking soda. Set aside.

In medium bowl using a hand or stand mixer, cream together butter and brown sugar until light and fluffy. Add peanut butter and egg and mix well. Add flour mixture and mix until combined. Stir in oats, cherries and walnuts.

Drop equal amounts batter (about 1/4 cup) on prepared cookie sheet. Shape into 3 x 2-inch bars, leaving about an inch of space between each bar. Bake for 12 to 15 minutes or until lightly browned on bottom. Allow to cool slightly before serving.

 

Frozen Graham Cracker Sandwich Treats with Wheat Germ

Frozen Graham Cracker Sandwich Treats with Wheat Germ

Nutrition Facts

Serving Size: 1 sandwich (137g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 290
Calories From Fat 90
  • % Daily Value
  • Total Fat 10g 15%
  • Saturated Fat 4.5g 23%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 2.5g
  • Cholesterol 20mg 7%
  • Sodium 170mg 7%
  • Potassium 260mg 7%
  • Total Carbohydrate 45g 15%
  • Dietary Fiber 2g 8%
  • Sugars 29g
  • Protein 6g
  • Vitamin A 6% Vitamin C 2%
  • Calcium 10% Iron 10%
  • Vitamin E 15% Thiamin 15%
  • Folate 15% Phosphorus 20%
  • Magnesium 10% Zinc 8%

For a cool dessert your whole family will enjoy, fill these honey graham crackers with your favorite frozen yogurt or ice cream. Make these ahead of time or as you need them, and get your kids to help. Bake an extra batch of the graham crackers—they’re also perfect for s’mores.

Serves 8

2 tablespoons unsalted butter, softened

2 tablespoons vegetable oil

3 tablespoons sugar

3 tablespoons honey

1 teaspoon vanilla extract

1/2 cup whole wheat flour

1/2 cup all-purpose flour plus additional for rolling out dough

1/2 cup Kretschmer Honey Crunch Wheat Germ

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/8 teaspoon salt

1/4 cup low-fat milk

4 cups low-fat vanilla frozen yogurt

Place two racks in middle of oven and preheat oven to 350° F. Line two cookie sheets with parchment. In medium bowl, cream together butter, oil and sugar. Stir in honey and vanilla extract.

In separate bowl, whisk together both flours, wheat germ, baking soda, baking powder and salt. Beat flour mixture into the creamed mixture, alternating with the milk. Gather dough into a ball and wrap in plastic wrap. Refrigerate 20 minutes.

On a floured surface, roll dough to a 12 x 12-inch square. Using a pizza cutter or knife, cut dough into sixteen 3 x 3-inch squares. Lift each square individually with a spatula and place on prepared cookie sheet. Poke three rows of holes into each dough square using a fork.

Bake 15 to 18 minutes, rotating sheets halfway through baking time, until graham crackers are crisp and lightly browned. Remove parchment with crackers from baking sheet and cool 4 to 5 minutes; move to a wire rack and cool completely.

Spread 1/2 cup frozen yogurt on one graham cracker and top with another cracker. Repeat to make eight sandwiches. Serve immediately or wrap treats individually in plastic wrap and freeze until ready to serve.

Optional: For a fun and festive treat, dip the frozen yogurt sides of the sandwiches in chocolate chips, sprinkles or Homemade Granola with Wheat Germ.

Recipe Type: 

Strawberry and Wheat Germ Shortcake

Strawberry and Wheat Germ Shortcake

Nutrition Facts

Serving Size: 1 strawberry shortcake (149g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 290
Calories From Fat 110
  • % Daily Value
  • Total Fat 13g 20%
  • Saturated Fat 7g 35%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 3.5g
  • Cholesterol 40mg 13%
  • Sodium 280mg 12%
  • Potassium220mg 6%
  • Total Carbohydrate 40g 13%
  • Dietary Fiber 2g 8%
  • Sugars 14g
  • Protein 5g
  • Vitamin A 8% Vitamin C 60%
  • Calcium 10% Iron 15%
  • Vitamin E 20% Thiamin 20%
  • Folate 25% Phosphorus 10%
  • Magnesium 8% Zinc 6%

Spring and summer offer the perfect time to whip up dishes made with locally grown, freshly picked strawberries. Enjoy these delicious gems while they last!

Serves 8

Topping

1 pound fresh strawberries, hulled and gently crushed with potato masher or fork

1 1/2 teaspoons sugar

Shortcakes

1 2/3 cups cake flour

1/3 cup Kretschmer Original Toasted Wheat Germ

1/4 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

5 tablespoons sugar, divided

4 tablespoons unsalted butter, frozen

3/4 cup low-fat buttermilk

1 egg white, lightly beaten

Whipped cream

1/2 cup heavy cream, chilled

1 teaspoon granulated sugar

1/4 teaspoon vanilla extract


Adjust oven rack to lower middle position; heat oven to 425° F.

To make topping, mix berries and sugar together in medium bowl; set aside.

To make shortcakes, mix flour, wheat germ, salt, baking powder, baking soda and 3 tablespoons sugar in medium bowl. Using large holes of a box grater, grate butter into dry ingredients. Toss butter with flour mixture to coat. Working quickly with both hands, rub butter into dry ingredients with fingertips until mixture is crumbly. Stir in buttermilk and mix until just combined. Form dough into a ball and turn out onto a cutting board.

Pat dough into 9 x 6-inch rectangle (about 3/4-inch thick). Flour 2 1/2-inch biscuit cutter; cut dough into 6 rounds. Gather remaining dough and cut 2 additional biscuits. Place biscuits 1 inch apart on small ungreased baking sheet; brush dough tops with egg white and sprinkle with remaining 2 tablespoons sugar. Bake until golden brown, 12 to 14 minutes. Place baking sheet on wire rack and cool shortcakes slightly, about 10 minutes.

To make whipped cream, chill large bowl and beaters for a handheld mixer in freezer for about 10 minutes. Add cream, sugar and vanilla to chilled bowl and beat on low speed until small bubbles form, about 30 seconds. Working in 30-second increments, slowly increase the speed to high and beat mixture until cream has doubled in volume and soft peaks form.

To assemble, halve each biscuit crosswise, spoon a portion of berries and then a dollop of whipped cream over each cake bottom. Top with biscuit top and serve immediately.

Tags: 
Recipe Type: 

Carrot Cake with Honey Crunch Wheat Germ

Carrot Cake with Honey Crunch Wheat Germ

Nutrition Facts

Serving Size: 1 slice (94g)
Servings Per Recipe: 16
Amount Per Serving:
Calories 300
Calories From Fat 130
  • % Daily Value
  • Total Fat 14g 22%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 3.5g
  • Cholesterol 55mg 18%
  • Sodium 210mg 9%
  • Potassium 170mg 5%
  • Total Carbohydrate 39g 13%
  • Dietary Fiber 1g 4%
  • Sugars 27g
  • Protein 4g
  • Vitamin A 60% Vitamin C 6%
  • Calcium 8% Iron 8%
  • Vitamin E 15% Thiamin 10%
  • Folate 15% Phosphorus 10%
  • Magnesium 4% Zinc 6%

Whip up this classic dessert in just one bowl. We’ve added wheat germ for a nutty flavor and extra nutrients. Serve this luscious cake without icing or, for a bit of decadence, top with cream cheese icing and an additional sprinkle of wheat germ.

Serves 16

Cake

3/4 cup vegetable oil, plus 2 teaspoons for greasing pan

1 cup light brown sugar

4 large eggs

2 cups coarsely grated carrots (about 5 to 6 medium)

Zest and juice of 1 orange (about 1 tablespoon zest and 1/3 cup juice)

1 1/2 cups all-purpose flour

1/2 cup Kretschmer Honey Crunch Wheat Germ

1 tablespoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon salt


Icing

2 ounces Neufchâtel cheese (reduced-fat cream cheese), room temperature

2 tablespoons unsalted butter, room temperature

1 1/4 cups confectioners’ sugar

1/4 teaspoon vanilla extract

2 teaspoons Kretschmer Honey Crunch Wheat Germ


Preheat oven to 350° F. To make cake, grease 9-inch round pan with about 2 teaspoons vegetable oil. Trace and cut a piece of parchment paper to fit cake pan bottom and place into pan.

In large bowl, whisk together oil, brown sugar, eggs, carrots, orange zest and juice until well combined. Add remaining ingredients and use a rubber spatula to gently fold together until combined. Pour into prepared pan and bake 45 to 50 minutes or until toothpick inserted into cake comes out clean. Remove from oven and place on wire rack. Allow the cake to cool in the pan for 10 minutes before turning it out onto the wire rack to finish cooling before frosting.

While cake cools, prepare the frosting. Using a hand-held or standing mixer fitted with a paddle attachment, cream together Neufchâtel cheese and butter on medium speed until light and fluffy. Add confectioners’ sugar and vanilla and continue to blend until light and fluffy.

To frost cake, place cake on serving plate. Place generous dollop of frosting onto center of cake and using a small off-set spatula, evenly spread frosting to edges and sides of cake, covering completely. Finish off with a sprinkle of wheat germ.

Recipe Type: 

Chocolate Truffle Pie with Wheat Germ Crust

Chocolate Truffle Pie with Wheat Germ Crust

Nutrition Facts

Serving Size: 1 piece (84g)
Servings Per Recipe: 12
Amount Per Serving:
Calories 360
Calories From Fat 260
  • % Daily Value
  • Total Fat 30g 46%
  • Saturated Fat 18g 90%
  • Trans Fat 0.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 60mg 20%
  • Sodium 35mg 1%
  • Potassium 105mg 3%
  • Total Carbohydrate 27g 9%
  • Dietary Fiber 4g 16%
  • Sugars 14g
  • Protein 5g
  • Vitamin A 15% Vitamin C 0%
  • Calcium 2% Iron 10%
  • Vitamin E 8% Thiamin 6%
  • Folate 8% Phosphorus 6%
  • Magnesium 6% Zinc 4%

One bite of this silky, rich pie and you will be in pure bliss. With wheat germ and a few other simple ingredients, you can have this indulgent dessert ready in just a few short hours. Your guests will surely be impressed!

Serves 12

Crust

1/2 cup plus 2 tablespoons all-purpose flour

1/3 cup Kretschmer Original Toasted Wheat Germ

1/4 cup plus 2 tablespoons unsweetened cocoa powder, divided

6 tablespoons sugar

1/8 teaspoon salt

1/2 cup (1 stick) frozen unsalted butter

Filling

10 ounces bittersweet chocolate, finely chopped

1 1/2 cups heavy cream

1-2 tablespoons framboise (optional)


Directions:

Preheat oven to 350° F.

To make crust, in large bowl whisk together flour, wheat germ, 1/4 cup cocoa, sugar and salt. Using the large holes of a box grater, grate butter into dry ingredients. Blend using the tips of your fingers until mixture resembles coarse meal. Transfer to 9-inch tart pan and using the heel of your hand, evenly pat the mixture into the bottom and up the sides of pan, making sure all of the scalloped edges are filled. Place in freezer for 10 minutes.

Remove crust from freezer and bake 15 minutes or until it is baked but a little soft. Transfer to wire rack to cool completely.

While crust cools, prepare filling. Place chocolate in large bowl. In small saucepan, bring cream to a simmer over medium heat. Remove cream from heat and pour over chocolate. Let stand about 1 minute. Add framboise if using and gently stir with a wooden spoon until chocolate is completely melted.

Pour chocolate mixture into cooled tart shell, using a small off-set spatula to level out the chocolate filling if needed. Refrigerate 3 to 4 hours or until set.

Center a stencil or doily over well-chilled tart. Using a fine mesh strainer, sift remaining 2 tablespoons cocoa over the stencil. Carefully remove the stencil and serve or refrigerate until ready to eat. Store leftovers in the refrigerator.

Recipe Type: 

Banana Bread with Wheat Germ

Banana Bread with Wheat Germ

Nutrition Facts

Serving Size: 1 slice (68g)
Servings Per Recipe: 12
Amount Per Serving:
Calories 180
Calories From Fat 50
  • % Daily Value
  • Total Fat 6g 9%
  • Saturated Fat 0.5g 3%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 3g
  • Cholesterol 15mg 5%
  • Sodium 170mg 7%
  • Potassium 0mg 0%
  • Total Carbohydrate 29g 10%
  • Dietary Fiber 2g 8%
  • Sugars 16g
  • Protein 3g
  • Vitamin A 0% Vitamin C 4%
  • Calcium 2% Iron 4%
  • Vitamin E 10% Thiamin 25%
  • Folate 8% Phosphorus 6%
  • Magnesium 6% Zinc 4%

You’ll never believe this banana bread is made with 100 percent whole wheat flour. It’s light, delicious and doesn’t taste “too healthy.” Enjoy it warm out of the oven with a cup of coffee or tea, or save it for later as an after-dinner treat or snack for the kids’ lunches.

Serves 12

1 1/2 cups whole wheat pastry flour

1/2 cup Kretschmer Original Toasted Wheat Germ

1/4 teaspoon salt

3/4 cup sugar

1 teaspoon baking soda

1 1/2 cups mashed bananas (about 3 to 4 small)

1/4 cup canola or vegetable oil

1/4 cup low-fat buttermilk

1 egg

1 teaspoon vanilla extract

Preheat oven to 350° F. Grease bottom of 9 x 4-inch loaf pan. In large bowl, whisk together flour, wheat germ, salt, sugar and baking soda. In separate bowl, whisk together mashed banana, oil, buttermilk, egg and vanilla.

Make a well in the center of flour mixture. Pour banana mixture into flour mixture and gently fold just until combined, about 15 to 18 strokes. Be careful not to over mix.

Pour batter into prepared pan. Bake in preheated oven for 55 to 60 minutes or until a cake tester or toothpick inserted into the center comes out clean. Set aside to cool on wire rack for 10 minutes. Remove bread from pan, inverting onto rack to cool completely, or slice and serve warm.

To store, wrap cooled bread tightly in plastic wrap or aluminum foil and leave at room temperature for up to 2 days or store in the refrigerator for up to 5 days.

Triple Chocolate Chunk and Wheat Germ Cookies

Triple Chocolate Chunk and Wheat Germ Cookies

Nutrition Facts

Serving Size: 1 cookie (20g)
Servings Per Recipe: 42
Amount Per Serving:
Calories 100
Calories From Fat 45
  • % Daily Value
  • Total Fat 5g 8%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 1.5g
  • Cholesterol 10mg 3%
  • Sodium 55mg 2%
  • Potassium 40mg 1%
  • Total Carbohydrate 11g 4%
  • Dietary Fiber 0g 0%
  • Sugars 6g
  • Protein 2g
  • Vitamin A 2% Vitamin C 0%
  • Calcium 2% Iron 4%
  • Vitamin E 6% Thiamin 2%
  • Folate 2% Phosphorus 4%
  • Magnesium 4% Zinc 2%

Add some extra zip to these already decadent cookies: Almond butter and wheat germ not only make them taste extra delicious but also add healthy fat and vitamins.

Makes about 3 1/2 dozen cookies

1/2 cup unsweetened almond butter

1/2 cup unsalted butter, softened

1 egg

1 17.5-ounce box Krusteaz Bakery Style Triple Chocolate Chunk Cookie Mix

1/2 cup Kretschmer Honey Crunch Wheat Germ

Preheat oven to 350° F. Cream together almond butter and butter in large bowl. Mix in egg. Stir in cookie mix and wheat germ until combined.

Drop by rounded tablespoons onto ungreased cookie sheet about 1 inch apart. With the palm of your hand press down to flatten slightly. Bake 12 to 15 minutes or until lightly browned.

Serve warm or let cool completely on wire rack. To store, place cookies in airtight container and enjoy for up to 3 days (1 week if stored in refrigerator). You can also freeze the cookies; remove from freezer a few hours before serving.

Recipe Type: 

Chocolate, Pistachio, Dried Cherry and Wheat Germ Bark

Chocolate, Pistachio, Dried Cherry and Wheat Germ Bark

Nutrition Facts

Serving Size: 1 piece (27g)
Servings Per Recipe: 20
Amount Per Serving:
Calories 120
Calories From Fat 60
  • % Daily Value
  • Total Fat 7g 11%
  • Saturated Fat 3g 15%
  • Trans Fat 0g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 2.5g
  • Cholesterol 0mg 0%
  • Sodium 0mg 0%
  • Potassium 125mg 4%
  • Total Carbohydrate 16g 5%
  • Dietary Fiber 2g 8%
  • Sugars 12g
  • Protein 2g
  • Vitamin A 0% Vitamin C 0%
  • Calcium 2% Iron 6%
  • Vitamin E 6% Thiamin 4%
  • Folate 6% Phosphorus 6%
  • Magnesium 8% Zinc 4%

Make your own chocolate bark for the holidays! The dark chocolate, cherries, nuts and wheat germ combine to create a heart-healthy — and delicious — treat your friends and family will love.

Makes 20 pieces

12 ounces semi-sweet or bittersweet chocolate chips

1/2 cup shelled raw pistachios

1/2 cup dried sweetened sour cherries, chopped

1/3 cup plus 2 tablespoons Kretschmer Honey Crunch Wheat Germ, divided

To toast pistachios, preheat oven to 350° F. Spread nuts in a single layer on baking pan with sides. Cook 7 to 10 minutes or until nuts start to turn golden, shaking pan halfway through cook time.

To prepare bark, place chocolate chips in medium microwave-safe bowl and melt in the microwave in 1-minute increments, stirring after each minute until smooth.

Line a 9 x 13-inch rimmed baking sheet with wax paper or parchment paper. Mix pistachios, cherries and 1/3 cup wheat germ into melted chocolate. Pour onto prepared baking sheet and use an off-set spatula to smooth out into a thin even layer.

Evenly sprinkle remaining 2 tablespoons of wheat germ on top of mixture. Transfer to refrigerator and chill until hardened, about 1 hour.

Roughly break up the bark into 20 pieces and serve or package for gifts.

Recipe Type: 

Apple Turnovers with Wheat Germ

Apple Turnovers with Wheat Germ

Nutrition Facts

Serving Size: 1 turnover (185g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 250
Calories From Fat 80
  • % Daily Value
  • Total Fat 9g 14%
  • Saturated Fat 4.5g 23%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2.5g
  • Cholesterol 20mg 7%
  • Sodium 95mg 4%
  • Potassium 250mg 7%
  • Total Carbohydrate 42g 14%
  • Dietary Fiber 5g 20%
  • Sugars 24g
  • Protein 4g
  • Vitamin A 6% Vitamin C 15%
  • Calcium 2% Iron 8%
  • Vitamin E 15% Thiamin 15%
  • Folate 20% Phosphorus 10%
  • Magnesium 8% Zinc 8%

Enjoy these lighter apple turnovers for dessert any time. Since this recipe uses phyllo dough instead of pastry dough, these turnovers are lower in fat and better for you.

Makes 4

3 Granny Smith apples, peeled, cored and chopped into 1/2-inch pieces (about 3 cups)

2 tablespoons sugar

1 tablespoon lemon zest

2 teaspoons lemon juice

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

2 tablespoons plus 1 teaspoon unsalted butter, melted, divided

1/4 cup Kretschmer Honey Crunch Wheat Germ, divided

4 9 x 14-inch sheets phyllo dough*

2 teaspoons powdered sugar for garnish


Preheat oven to 400° F.

In large bowl mix together apples, sugar, lemon zest, lemon juice, cinnamon and nutmeg.

In large skillet over medium heat, add 1 teaspoon melted butter and apple mixture; cook 8 to 10 minutes until apples have softened, stirring often to prevent burning. Turn off heat and stir in 2 tablespoons wheat germ. Set aside.

Dampen a kitchen towel. Remove phyllo dough from package and cover sheets with the dampened towel to prevent the phyllo from drying out as you work.

Using a pastry brush, brush one phyllo sheet completely with butter; sprinkle 1 tablespoon wheat germ over buttered sheet. Top with another sheet of phyllo and using a pizza cutter or a sharp knife, divide in half lengthwise.

Put 1/2 cup of the apple mixture in one corner of one strip of phyllo. Fold phyllo over the mixture into a triangle-shaped pocket. Brush with butter to seal edge of triangle and place the turnover seam side down onto an ungreased baking sheet. Brush top of triangle with butter and repeat process with remaining 2 sheets of phyllo and apples.

Transfer cookie sheet to oven and bake for 10 to 15 minutes or until golden brown. Remove and cool on wire rack. Just before serving, sift powdered sugar over turnovers.

*Note: If phyllo is frozen, follow package instructions for use. If you are using 13 x 18-inch phyllo sheets, cut sheets into thirds instead of half lengthwise before filling with apples.

Recipe Type: 

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