TWD - Flaky apple turnovers

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?