Cranberry-Apple Turnovers

In a large bowl combine yeast, milk and honey. Let mixture stand for 5 minutes. Stir in 1 1/2 cups of the flour and let batter rise for 15 minutes. Add remaining flour, salt and butter to form a dough. Knead dough for 5 minutes on floured surface, then place in clean bowl and cover with damp towel. Let dough rise in a warm place for 45 minutes. In covered saucepan over medium-high heat, simmer cranberries, apples, the water and currants until berries pop. In small bowl mix 2/3 cup of the maple syrup, the arrowroot, lemon juice, cinnamon and lemon zest. Add maple syrup mixture to berries, stirring well. Cook, stirring constantly, until thick. Remove from heat and let cool 15 minutes. Preheat oven to 375 degrees. Lightly oil large baking sheet. Divide dough into 8 equal pieces. Roll out each piece into 5-inch round. Distribute cranberry filling among the 8 rounds, spooning it into the center of each round. Lightly dampen edges of rounds with water
fold in half to form a turnover, pressing edges with a fork to seal. Place turnovers on lightly greased baking sheet. In small saucepan over high heat, bring remaining maple syrup to a boil. Cook for 3 to 4 minutes. Remove from heat
brush tops of turnovers with syrup. Bake turnovers until browned, about 20 minutes
cool slightly before serving. Per serving: 354 calories (percent of calories from fat, 6), 6 grams protein, 74 grams carbohydrates, 6 grams fiber, 6 grams fat, 16 milligrams cholesterol, 93 milligrams sodium.