Flaky Apple Turnovers

The Joy of Baking: A Homebaker's Tale of Flaky Apple Perfection

For years, I've been captivated by the delicate dance of pastry, the satisfying crunch of a perfectly baked crust. It's a feeling that transcends mere culinary achievement; it’s about creating something beautiful, something that brings joy to both the maker and the eater. And nothing embodies this sentiment more beautifully than a flaky apple turnover. The aroma alone, a symphony of warm spices and sweet apples, is enough to transport you to a cozy kitchen, filled with the comforting sounds of family and laughter. This recipe, however, is more than just a recipe; it's a journey, a story of culinary exploration and the pursuit of pastry perfection.

My passion for baking began in my grandmother's kitchen, watching her flour-dusted hands knead dough with a practiced grace. The rhythmic movement, the subtle flick of the wrist – it was mesmerizing. She made apple turnovers unlike any I'd ever tasted: each bite was a revelation of crisp, buttery layers embracing a sweet and tart apple filling. It was a taste of home, a taste of love, a taste I've spent years trying to recreate. This recipe, a culmination of countless experiments and adaptations, is my attempt to capture that magic, that essence of my grandmother's baking.

The process, while seemingly intricate, is remarkably rewarding. The initial stages, mixing the dough, require patience and a light touch. Overworking the dough can result in a tough, less flaky crust – a lesson I learned the hard way more than once. The cooling periods, those moments of waiting, are integral to the recipe's success. They allow the gluten to relax, ensuring that the final product is light and airy, not dense and heavy. The caramelization of the apples, a crucial step, adds depth and complexity to the filling, creating a symphony of flavors that dances on the tongue.

Finally, the baking. Watching the turnovers transform in the oven, from pale dough to golden-brown perfection, is a magical experience. The scent that fills the kitchen is intoxicating; a blend of warm apples, cinnamon, and buttery goodness. It's in these moments, amidst the flour dust and the warm aroma, that I truly appreciate the simple joy of baking.

Beyond the simple act of creation, this recipe represents something more – it's a connection to my past, a tribute to the women who came before me, those who shaped my love for baking. It's a recipe I share not just as a culinary guide, but as a piece of my heart. So, gather your ingredients, take your time, and savor the experience. The reward? A flaky apple turnover so exquisite, it'll transport you back to simpler times, filled with warmth, love, and the sweet, comforting taste of home.

And if you’re feeling particularly adventurous, try experimenting with different fruits or spices. The possibilities are endless. But remember, the key lies in embracing the process, in appreciating the simple joys of baking, and in savoring every moment along the way. Because in the end, it's not just about the delicious result; it’s about the journey itself – the love, the laughter, and the warmth that permeates every step.

So roll up your sleeves, gather your ingredients, and let the magic of baking begin. You might just surprise yourself with what you create. Happy baking!

Step-by-step

• In a small bowl, whisk together sour cream and sugar; set aside.
• In a large bowl, whisk together all-purpose flour, cake flour, and salt. Add butter pieces and toss until coated with flour. Cut butter in with pastry blender, two knives, or rub in with your fingertips until mixture forms an irregular coarse meal, with still visible pieces of butter. Don't overworked dough.
• Make a well in center of mixture and add sour cream. Use a fork in a lifting and tossing motion to gently blend sour cream with flour mixture, mixing just until a rough, very soft and sticky dough is formed. (If mixture doesn't come together or is at all dry, add a little more sour cream or cold water.)
• Divide dough in half and turn out each half onto a piece of plastic wrap. Using the plastic wrap, push and pat dough to form into rough rectangles. Wrap in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
• Remove a rested piece of dough from refrigerator and place on a lightly floured work surface. Sprinkle dough with as little flour as necessary to prevent sticking, and roll it out into a 9-by-18-inch rectangle about 1/2-inch thick (dimensions aren't that important--a rough rectangle shape is fine).
• With one of the narrow edges facing you, do a single turn on the dough (a single turn creates 3 layers of dough). Fold the bottom third of the dough up over the middle third, then fold the top third down over the these two layers (so all 3 layers are stacked on top of each other).
• Wrap dough tightly in plastic wrap and refrigerate. Repeat process with second piece of dough. Refrigerate dough for at least 2 hours, or up to 2 days, or freeze for up to 1 month.
• In a large bowl, whisk together sugar, cinnamon, ginger, allspice and salt. Add apples, vanilla seeds and lemon juice, and toss to coat.
• Melt butter in a large skillet over medium heat until it turns a light nutty color, about 6 to 8 minutes. Add apple mixture and saute until apples are slightly softened and caramelize, about 10 to 12 minutes.
• Transfer cooked apples to a baking sheet and let cool completely before forming turnovers. Cooled filling can be stored in refrigerator for up to 3 days.
• Line two baking sheets with parchment paper or silicone mats.
• Remove a piece of dough from refrigerator and place on a lightly floured work surface. Roll out dough to a thickness of about 1/8- to 3/16-inch. Cut out 4 1/2-inch rounds with a large cutter. Repeat with second piece of dough.
• Gather up all of the scraps, press scraps together, wrap in plastic and refrigerate for 30 minutes, then reroll and cut out additional rounds, if desired. (I find that turnovers made from the scraps are still flaky and taste just as good!)
• Place 1 to 2 tablespoons of apples in center of each round. Using a pastry brush, apply a thin coat of water to lower half of each round. Fold top half of dough down over filling and gently press edges together.
• Seal edges by crimping with tines of fork. Use fork to poke steam vents into each turnover. (At this point, turnovers can be frozen, wrapped tightly in plastic wrap when firm, and stored in freezer for up to 1 month.)
• Using wide metal spatula, carefully transfer turnovers to prepared baking sheets, spacing them about 1-inch apart. Chill filled turnovers for 30 minutes, or cover with plastic and refrigerate up to 24 hours.
• Adjust oven racks to upper and lower third positions and preheat the oven to 400 degrees F.
• Using a pastry brush, apply a thin coat of egg wash to tops of turnovers and sprinkle with sanding sugar.
• Bake for 10 minutes. Rotate baking sheets from top to bottom and front and back, reduce oven temperature to 350 degrees F, and bake for another 10 to 15 minutes, or until puffed, firm to the touch, and golden brown.
• Using a wide metal spatula, transfer turnovers to wire rack to cool. Serve warm or at room temperature. Store in an airtight container for up to 24 hours.
• Makes 12 to 16 turnovers.