Yield: Yields 8 large turnovers.
When the first few nights turn chilly, all thoughts go to baking—and apples. These turnovers are a classic guaranteed to fill your kitchen with the homey smells of fall. You also use this wonderful, flaky dough to make open-faced rustic tarts called galettes. If you don’t want to make all of the turnovers at once, you can freeze some of the dough, well wrapped. Defrost in the refrigerator before rolling it out.
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I like this recipe.
Thanks for sharing this recipe. Keep it up and post something new recipe for the night party!
Great recipe, here are my notes: it took more than 1/2 cup ice water (about 3/4 cup). Dough is very sticky. Tried to separate pieces with plastic wrap, ended up laying them separately on a sheet of parchment, keeping them in the fridge 'til ready to roll out. Still needed flour even tho I wrapped the board in plastic. Also, only sprinkled 1 tsp sugar on top of the apples (with the cinnamon) - 2 tsp seemed like overkill. Put in the oven four on each tray, rotated and switched positions at 20 mins.) Mine took 35 minutes to be perfectly golden, however it's a very hot electric oven. Super delicious, I will never eat bought ones again. Def worth the effort.
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