Tuesday, September 15, 2009

TWD- Flaky Apple Turnovers

I always approach pastry recipes with a little apprehension- I don't love cutting butter into flour until it "resembles crumbs." But this recipe sounded so good and easy, I was excited to make it. Chosen by Julie of Someone's in the Kitchen, this recipe was pretty easy, although it required more dough-chilling than I like. I admit I skipped the second chill- I rolled it out between waxed paper, cut the circles and put it in the freezer for a few minutes. Then I peeled the circles off, filled and baked them.
I quartered the recipe and still got close to 8 turnovers. This pic was taken by husband before he ate them all. :)

8 comments:

  1. Did you get to try them!? I thought this recipe was great!

    ReplyDelete
  2. I hope you got a bite at least. These were very good.

    ReplyDelete
  3. Mmm, yum! I bet the brief trip to the freezer was plenty to cool the dough enough.

    ReplyDelete
  4. cute! well-chilled was the only way to work with the dough!

    ReplyDelete
  5. I find pies fairly daunting myself, and that's mostly because of the crust. I'm just not good at it. I usually have a more successful turnout if I use the food processor, but for some reason I didn't use it for these!

    I loved the dough, though. I'm intrigued by skipping the second chill; did you find they turned out good and flakey that way? I'm all for shortcuts!

    ReplyDelete
  6. Looks like they didn't even need the second chill, because they look great! Gorgeous job!

    ReplyDelete
  7. Good to know the second chill can be skipped with no harm done. Delicious! Thanks for baking with me!

    ReplyDelete