Tuesday, September 15, 2009
TWD - flaky apple turnovers
This week’s TWD recipe was chosen by Julie of Someone’s in the Kitchen and is Flaky Apple Turnovers. This is another one of those recipes that I probably wouldn’t have been rushing to make, but I was pleasantly surprised with.
The flakiness of the pastry dough for these turnovers comes from the “folding like an envelope” action when rolling the pastry, and the tenderness is aided by the addition of sour cream (in my case thick natural yoghurt). I just made a half recipe of the pastry, and even then only added about 2/3 of the butter, so my pastry probably wasn’t as flaky as it might have been – it just seemed to be an horrendous amount of butter!! I actually only ended up using enough pastry to make 3 apple turnovers and I froze the rest for another day.
The filling is simply sliced apples, cinnamon, sugar and a little four to thicken. The turnovers were delicious straight from the oven (I don’t think they would taste all that great cold). We had them with mixed berry yoghurt which was a delicious complement. See what the other TWDers thought here.