We're not flaky, it's just Tuesday with Dorie time again! Our host this week is Julie from Someone's in the Kitchen, and she has selected Flaky Apple Turnovers as our Dorie challenge for this week.
The flaky pastry is a sour cream dough, and I found it really hard work. First, I add to add a significant amount of water to the dough (which is not in the recipe) to get it to a workable state. Initially, I thought that refrigeration alone would fix it, but it in fact made it worse - I ended up with crumbs that would not adhere to each other, so out came the water.
It was also a very substantial dough, making it hard work to roll out to 1/8 inch thick - in places, my turnovers were definitely thicker than that. I should have amazing biceps now! The dough was also very heat sensitive (a definite minus in humid, warm Brisvegas), becoming sticky and fragile quite quickly, so I had to work quickly and place the dough back in the fridge for a chill between re-rolls. It reminded me of the rugelach dough, although not as bad as that.
However, in the end, I conquered the dough, and lo, we have flaky apple turnovers:
And they were delicious! Here's a peek inside:
Thanks to Julie for choosing this recipe - she will have it posted on her site, or check out Dorie's book for this recipe and more like it. And do check out the TWD blogroll to see how the other TWD bakers fared with this recipe.
Postscript: Vale Mike Leyland, who has passed away from Parkinsons disease. I grew up watching Ask the Leyland Brothers, and it is a show that always gives me warm fuzzies because it takes me back to my childhood. My thoughts are with his family and friends.
And other sad news just to hand - Patrick Swayze has lost his battle with pancreatic cancer. What teenage girl wouldn't have given their right arm to dance with Johnny in Dirty Dancing?
25 comments:
Rolling dough is definitely a good way to build some muscle! ;-) The turnovers look amazing. Never tried a sour cream dough before, but it looks really good!
You say the dough was a problem, and yet your turnovers are flaky perfection. I think you did everything right!
I'm sorry it was so finicky, but I'm glad you triumphed! Thanks for baking with me!
I always get concerned when I have to add a lot of liquid to pastry recipes but somehow it works in the end (although there is panic on my end!). They look lovely and flakey though! :)
Yay for beating the pastry! Sounds like this was a really tough one to work with, but it looks like it paid off - yours look delicious!
I didn't realize turnovers are this finicky! Is it this particular recipe or?
your turnovers look delicious- but I agree, the dough wasnt as soft as I was expecting.
since it's a lot of work...i dont think i can ever pull it off...i am not proud of this but normally i turn to uncle ronald mcdonald's apple turnover hehehe...
so sad to lose patrick swayze...but i am sure he is in a better place right now, may he rest in peace
I'm alllll about apple turnovers. These look great.
I know! Isn't that so sad? I used to love Dirty Dancing.
Your turnovers look scrumptious! Nicely done!!!!
Reall flaky and delcious.
Glad you conquered that dough. It was a total pain. I thought it was worth the effort. These were yummy. Your turnovers are perfect.
RIP~~my beautiful Patrick...sigh...
Your turnovers are lovely. I had to add about 1/8-1/4 c. cold water to mine before it came together.
The dough was not easy to work with. Mine flopped. But yours looks fantastic!! I need to try these again. great job on yours.
Your turnover looks fab! I'd love to give a bite!
Great job! I am so pleased you persevered with the dough.
Glad they turned out well, despite the finnicky dough!
Dough like this is always a nightmare in the slightest bit of warm weather. But looks like it turned out delicious!
The dough might not have come together ideally, but they look awesome! I'm totally regretting not making these...
Ciao ! It looks terrific even if it was so hard !!
Your turnovers look wonderful. I'm glad you made them work.
Your flaky apple turnovers look amazing! I'd love to be served the one in the first photo with all the fixings! =) Sounds like you totally owned the pie dough - it turned out really nice!
Oh, that dough was fussy, but the end result was worth it: your turnovers look fantastic! The rugelach was my very first TWD, definitely a a good recipe to get you out of your baking comfort zone.
These look marvellous. We're going into apple season here in New England, so I think I might give it a shot myself very soon. :)
I have always wanted to try making a sour cream dough, It always sounds heavenly when I read about it!
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