It’s time for Tuesdays with Dorie and this week’s recipe, chosen by Julie of Someone’s in the Kitchen, is one of my favorite snacks: apple turnovers. Dorie’s version, on pages 316 – 317 of her book Baking: From My Home to Yours promised to be a quickly-made, tender, flaky pastry. She didn’t disappoint! I’ve made a quick puff pastry before and even baked my version of apple turnovers but this recipe is definitely flakier and softer. The secret ingredient is sour cream, which according to Dorie, made the dough more tender. Check Dorie’s book or Julie’s website for the complete recipe.
Here’s how I made the dough:
- 1 cup sour cream
- 1/2 cup sugar
- 4 cups all purpose flour
- 1 tsp salt
- 3 sticks unsalted butter, very cold and cut into small pieces
To make the flaky puff crust, combine the sour cream and sugar and set aside. Then combine flour and salt then add butter. Using a pastry blender or your fingers mix until it resembles coarse meal or sand. Add the sour cream mixture until it forms a soft dough. At this point, I divided the dough into two and wrapped them in plastic. Flatten the dough into a rectangle then refrigerate for at least one hour. The fun part is when you start rolling and folding to make the puffy pastry. Work with one dough at a time and roll it out into a larger rectangle (Dorie suggests about 9 x 13 inches). Fold the dough into thirds, like folding a business letter then refrigerate for at least one hour. I repeated this rolling and folding 3 times, refrigerating in between to keep it cold (very important!!) before cutting into circles or rectangles for filling.
You can use just about any filling you want like jam or fruit spread. Or you can use my apple cinnamon fillilng which is similar to Dorie’s in the book. Just make sure you don’t put too much or the pastry will not seal properly.
I made my dough yesterday, refrigerated it for hours before finally cutting into circles and filling with apple cinnamon mixture. From the pictures, you can tell that I used too much of the filling! I was able to make 8 pieces, the first 4 were folded into semi-circles and the rest into triangles. I wrapped and froze them last night and baked them (at preheated 375F oven) this morning straight out of the freezer. It was wonderful with a cup of espresso!
Notes: The baked pastries are best eaten the same day as they don’t do well refrigerated but you can definitely freeze the unbaked ones.