Yield: Yields twelve.
With a dense crispness and a high sugar-to-acid ratio, Pink Lady apples are ideal for these pies. Even when tender, they hold their shape and retain some firmness, for a nice contrast to the juicy, collapsed berries.
When ready to bake, position racks in the bottom and top thirds of the oven and heat the oven to 400°F. Line 2 large rimmed baking sheets with parchment.
On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 13×18-inch rectangle. Be sure to loosen the dough several times and reflour underneath so it doesn’t stick. Trim the edges straight to form a 12×16-inch rectangle and cut the dough into twelve 4-inch squares. Put six squares on each baking sheet.
Bake until the turnovers are browned and the filling is bubbling, 25 to 30 minutes, swapping and rotating the baking sheets’ positions about halfway through baking. (Don’t worry if juice leaks out.)
Transfer the baking sheets to racks and allow to cool for 5 minutes. Then loosen the turnovers with an offset spatula and cool completely on the sheets. The turnovers are best the day they’re made.
Cup a dough square in one hand to create a triangular pocket. Fill the dough with your other hand, pull the corners up to form a triangle, and pinch to seal.
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Excellent! This is my favorite new dessert. If you don't want the fuss of making your own dough, puff pastry sheets work well, too!
Excellent crust recipe. Everyone in my family thought it was the best turnover crust that I have made so far. I made a peach filling since they are in season. Huge hit in my family. Thank you Fine Cooking!!!
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