Comments on: Flaky Apple Turnovers

By: Bernadette

Bernadette — Wed, 26 May 2010 05:37:16 +0000

Thanks so much for getting back to me so soon! I was really impressed. I should have mentioned that I am a very experienced baker, having made real puff pastry many times as well as other difficult pastry and baking items. I worked at the pastry as little as possible, so to not warm it too much. It just would not come together?

By: virtual chef

virtual chef — Tue, 25 May 2010 15:14:46 +0000

Hi Bernadette: my pastry got dry and crumbly when i worked it too much (too much rolling). you can try adding more sour cream as you see from other recipes to see if that helps. flaky crusts, if i remember correctly from doing this recipe with other TWD bakers, require really cold butter and not too much handling. puff pastry requires lengthy rests in between turns/folds and also important to be kept cold (thus the rest in the refrigerator in between folds or turns). it is when the butter steams when baking that causes the layers of dough to separate into layers or “puff”. let’s see if other TWD bakers can give us more tips on how to avoid dry and crumbly pastry.

By: Bernadette

Bernadette — Mon, 24 May 2010 22:40:18 +0000

tried this and the pastry was dry and crumbly. Looked for similar recipes and they all had more sour cream. What was my problem. Followed it to the letter as this was my first time trying this. Anyone else have the same problem?