Flaky Apple Turnovers (TWD)

9/15/09

Julie, of Someone's in the Kitchen, picked these amazing apple turnovers for this week's Tuesdays with Dorie recipe.
This recipe scared me at first. Several friends of mine love apple turnovers, Almost to the same obsessive degree that I love lemons. So I knew I would have to make sure these turned out perfectly. I wanted them to be so spectacular that no one would want to buy the frozen Pepperidge farm version. Instead, every time an urge for turnovers hit, they would wish I were there to bake a batch. Nothing else would be able compete with mine. They would in essence become apple turnover snobs. :) Did I succeed? Yes. But not in the way I had hoped. The turnovers were a hit but they fell into a miniature apple pie category. Turnovers have more of a puff pastry whereas the dough for this recipe was similar to a pie crust. This may have been my fault as I tend to overwork my dough. I never learn. I'm one of those people who constantly needs to replace their toothbrush because of a heavy hand. This bad habit carries into my mixing and kneading.
The turnovers were still perfectly buttery and rich. They would have been more 'flaky' if I hadn't been so harsh with the pastry cutter. Maybe I take out my frustrations on my teeth and my poor dough. I should get a punching bag instead. Speaking of punching bags and exercise, you will get quite the workout when you roll out the dough! This would be an excellent way to tone up your arms, that is if you don't counter all that activity by baking buttery pie crusts every day.
I shaped my turnovers into crescents and triangles. The triangles were for the hardcore turnover fans. The scraps were used to make tiny ravioli shapes ( these did not turn out because I overstuffed them ). I used the same filling called for in the recipe but added ground ginger to the apples and sautéed them in browned butter so they would have a nice caramel flavour. The glaze was not in the recipe. I added it for the sake of picture taking but it also proved to be a perky addition. I mixed sour cream with confectioners sugar and some half and half. Since my crust was a bit heavy, the icing kept the turnovers from straying over to the dry side. I would say that this is a lovely warm up for the coming Autumn and all it's comforting, spiced foods. I think we are wired to crave anything with apples and cinnamon around this time of year. So, if you like hand pies, work the dough long and hard. If you prefer a flaky turnover, be very careful not to over mix and stop just before you think you should. Either way the large amount of butter will promise to keep the flavour rich and almost creamy. A distant cousin of a croissant. The free-spirited cousin who can never quite figure out what they want to be. Visit Julie's site for the recipe. And see how all the other bakers survived their pastry workout routine!

17 comments:

George@CulinaryTravels said...

Oh my they look amazing. Thanks for taking the time to stop by my blog and alert me to yours, it's a great site.

vibi said...

AH! Oui! On pourrait même croire que tu as des liens de parenté avec M Pillsbury!!! ...c'est de la triche ça! LOL LOL

Flourchild said...

Yum your turnovers look so good! I loved this recipe too!

Valerina said...

Thank you George. :)

Merci vibi! :P J'ai mis les plus jolie photos ice. L'autre chaussons-aux-pommes resemblent un petit volcan.

Thanks Flourchild. This recipe is so versatile. I would like to try it with bluberries or dark chocolate!

Babette said...

The glaze is such a pretty--and tasty sounding--touch. Nice work.

Peabody said...

I made these about a year ago and mine were more pie like too.

Michele said...

I think your turnovers look lovely!!

Katy ~ said...

I cannot wait to try these! I adore apple turnovers but would not even consider trying a puff pastry; this looks like a perfect place for me to start!

Teanna said...

These look great! I have to agree about the crust - it did taste more like a pie crust to me... but I think I definitely overworked the dough!

isa said...

Je les trouves super beaux tes chaussons Valerina! Mais je suis d'accord avec toi, cela ressemble plus à une pâte à tarte qu'à une pâte feuilletée... Great job!

Lauryn said...

Your turnovers look amazing!! I'm so glad that they were a hit!!!

Valerina said...

Babette, Thank you. I think I could use sour cream glaze on just about anything.

Hi Peabody, It is a relief to hear that a lot of bakers had the same results. :>

Thanks Michele. Some were too filled and looked more like turnover stuffed apples. :)

Katy, This is the perfect recipe for first-timers! It is quite forgiving.

Teanna, Thank you. I'm glad I was not alone with having dough issues.:>

Bonjour Isa, Merci! Tout est bien qui finit bien. Je suis heureux que les chaussons-aux-pommes était délicieux.

Thanks Lauryn! :)

lasinthekitchen said...

Wow, your flaky apple turnovers look just lovely! I love the icing on the triangle ones! I'm sure all of your friends will wish you were there to bake them apple turnovers when they feel the craving for one! =)

natalia said...

Ciao Valerina ! I love the decoration !!

TeaLady said...

Those look great. Love the drizzle on top.

Valerina said...

Thanks Natalia and TeaLady. :)

Jeannette said...

icing. genuis!! i wish i would have thought of that!!

 

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