TWD: Flaky Apple Turnovers
I can't believe that I started this blog over a year ago! I have done a lot of baking in the last year and most of it I owe to Tuesdays with Dorie. This group has forced me to really stretch out of my baking comfort zone and learn how to do things I always wanted to know how to do but never made time for. These apple turnovers are a perfect example: I've made tons of apple pies, in fact I LOVE apple pie, but I've never done individual turnovers. First of all there's no pie plate or tart pan to shape the crust, and then there's the fact that you have to make a bunch of tiny individual turnovers instead of one big pie. Basically, I would have never taken the time to make these if Julie of Someone's in the Kitchen had not picked them. Thank goodness she did!
These are terribly labor intensive but also very delicious. The dough consists of three sticks of butter cut into flour and then mixed with sour cream and a little sugar. You wrap the dough in saran wrap, stick it in the fridge for a few hours, roll it out and then fold it like a business letter, stick it back in the fridge for a couple hours, roll it out again and cut it, fill it, and bake the turnovers. I made mine into triangles even though Dorie instructs the baker to make them into little half circles. I think I would do these as crescents next time because I think I'd be able to fit more apple into them. The only change I made to the recipe was increasing the 1/4 tsp of cinnamon to 1/2 tsp and honestly I might even increase that a bit more next time- but I'm sort of a cinnamon freak.
One of the greatest things about this recipe is that it makes around 16 large turnovers and you can freeze the turnovers unbaked for up to two months and take them directly out of the freezer and pop them in the over anytime! I have about 12 in the freezer right now, just waiting for a dessert rainy day!