Flaky Apple Turnovers

Published January 1, 2001.

Why this recipe works:

For an apple turnover recipe that wouldn’t require a day in the kitchen, we used quick food processor puff pastry and added a quick extra step for more flakiness—the classic technique fraisage, in which the dough is pressed, one handful at a time, against the work surface so the butter is… read more

For an apple turnover recipe that wouldn’t require a day in the kitchen, we used quick food processor puff pastry and added a quick extra step for more flakiness—the classic technique fraisage, in which the dough is pressed, one handful at a time, against the work surface so the butter is forced into thin sheets. Instead of using chunks or slices in our apple turnover recipe, we grated the apples for maximum flavor, then seasoned them with lemon juice, sugar, and just a pinch of salt, saving the cinnamon for dusting the surface of the turnovers.

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Makes nine 5-inch turnovers

If at any point during rolling the dough becomes sticky and difficult to work with, transfer it to a cookie sheet or cutting board, wrap it in plastic, and chill until it becomes workable. The dough can be made through step 4, then wrapped tightly in plastic wrap and kept for up to 5 days in the refrigerator or 2 months in the freezer. Defrost frozen dough in the refrigerator 1 day before you plan to use it.

Ingredients

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