Tuesday, September 15, 2009

TWD: Flaky Apple Turnovers

For this week's assignment for TWD, we have Julie to thank. Her cute little blog is called Someone's in the Kitchen, and she's quite the baker! Besides TWD, she participates in Operation Baking GALS and Cookie Carnival. I'm jealous of someone who has enough time to participate in all those baking events!
She made a great pick this week...Flaky Apple Turnovers. At first, I was intimidated by the idea of making the dough...I though turnover dough had to be extremely tough to make, right? I mean, how in the hairy would I get all of those flaky, tasty, layers? But leave it to Dorie...she took all the guesswork out of the equation and I made my first flaky pastry dough. Woo Hoo! It was interesting...besides the butter, sugar, and flour, the recipe called for sour cream. I've never done that before. I've made dough that had cream cheese in it, but never sour cream! After some chilling, folding, and rolling, I had a nice looking (and tasting) dough.

I didn't have a cookie cutter the right size, but it worked out well because I didn't roll my dough out thin enough. I just rolled each round out to the right thickness, and it worked fine! At first, I added too much filling and I struggled to get my turnovers closed, but I cut back on the amount of filling in each turnover, and they turned out perfectly.
The filling was simple. I used Granny Smith apples, as Dorie suggested, and I had a little filling left over. I ate a few bites of it straight out of the bowl. Delish!

We had these turnovers as a dessert after Mama's birthday dinner, and she was impressed. She said they reminded her of a fried pie, except baked (since she saw me take them out of the oven). She said, "They must be a lot healthier than fried pies, right?" Um, no. Has anyone made an acronym out of the name of this week's TWD assignment? Try FAT. There's still plenty of butter, sugar, sour cream, etc. in here to keep it from being considered healthy. But, oh...they're good! The best part is that you can assemble them and freeze them. Then, just take a frozen FAT (Flaky Apple Turnover) out of the oven, brush it with a little egg wash, bake it in the oven, and in about 20 minutes, you'll have a delightful little dessert! YUM! Thanks, Julie, for choosing this recipe! If you want to make the FATs, or if you want to try any of the other goodies Julie's been baking, you'll need to visit her little corner of the Internet...Someone's in the Kitchen. Happy baking!


  1. Ahh, LOVE granny smiths!! Awesome filling choice.

  2. heehee "frozen FAT" FAT is definitely what is happening to me with all this baking!

  3. those look soo flaky. And delicious. And wonderful.. Glad you liked them.

  4. ack the last picture makes me wish i had some left over. look deeelish!


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