This week's Tuesdays with Dorie (TWD) recipe was chosen by Julie of Someone's in the Kitchen: Flaky Apple Turnovers. I love anything apple and this was the perfect way to celebrate the upcoming arrival of fall.
The pastry dough was pretty easy to make, but in my attempt to not over work the dough, I think I under mixed it. After the first refrigeration period, I found it way too crumbly and dry to roll out... in fact, I went to double check the recipe to see if I had messed it up somewhere along the way. Turns out I had followed the recipe to a "T" so my only conclusion was that I needed to mix it more thoroughly. So kneaded it together with my hands to more fully incorporate the flour, and then I was able to roll it out without any problems. Thankfully this did not ruin it and I still ended up with a nice, flaky pastry.
My main problem with most turnovers is wanting to overfill them. I really like a lot of fruit filling but then I have trouble sealing up the turnovers! I made some smaller turnovers about the same size as Dorie recommends, but then I made some much larger ones where I was able to get a higher fruit to pastry ratio :) (I only got pictures of the smaller ones with less filling.)
I have to admit that I ate the vast majority of these apple turnovers myself! (I like to use the excuse that I am eating for two.) The pastry was super flaky and buttery... and the apple filling was sweet and delicious. I did add four times the amount of cinnamon recommended, and thought it was just right... so I think it would be a bit bland if you didn't increase the amount of cinnamon. Otherwise this recipe is spot on.
Thanks Julie, for picking this recipe. The turnovers were great and I would definitely make these again. If you would like the recipe, you can find it here. Make sure you check out the TWD Blogroll, to see how everyone else enjoyed this wonderful fall treat.
* Recipes notes:
- I used 1 tsp of cinnamon in my apple filling (instead of just 1/4 tsp).
- These can be frozen after they have been assembled (but have not had had the egg wash applied yet). You can freeze them up to 2 months. Just bake them straight from the freezer without defrosting and add a few minutes to the total baking time.
- For more tips, click here.