Comments on: Apple Turnovers (Puff Pastry)

By: Chris in Redlands

Chris in Redlands — Sat, 12 Oct 2024 13:39:49 +0000

Excellent dough and delicious filling! Take pictures while you’re making the dough so your friends will believe you made this amazing puff pastry. 🙂 The filling was challenging, and I had to separate the apples and the sauce so I could reduce the sauce enough to keep a little of it in the turnovers, but even then, it was very challenging to get these things closed without all the filling leaking out, no matter how aggressive I was with the fork crimping. Next time, I think I’ll wet the inside edges of the dough before joining them so they adhere a bit better. It was like trying to make pierogi or ravioli, only with a much thinner filling. Whatever, though…I’ve been wanting to try my hand at rough puff dough for a long time and the results from this method couldn’t have been better!

By: Beth @ Sally's Baking Recipes

Beth @ Sally's Baking Recipes — Sat, 28 Sep 2024 19:53:27 +0000

In reply to Liz. Hi Liz, it can be strong, so I would start by adding just a little bit, and you can increase the amount next time if you like.

By: Liz

Liz — Sat, 28 Sep 2024 17:10:12 +0000

These are the best!! What do u think about adding ground cardamom to the apples? Tool overpowering?

By: willy

willy — Sat, 28 Sep 2024 16:04:53 +0000

sally I enjoy your recipies have done several

By: Jennifer Chuang

Jennifer Chuang — Sat, 28 Sep 2024 14:06:31 +0000

I want to try this but I’ll be honest and I did not have good luck with the rough puff pastry recipe. I followed it to the letter and it was more like pie crust than puff pastry.

By: Ruby

Ruby — Tue, 24 Sep 2024 22:02:03 +0000

I LOVE YOU SALLY I MAKE YOUR RECIPIES EVERY TUESDAY

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Wed, 18 Sep 2024 15:48:23 +0000

In reply to Cassia T. Hi Cassia, yes, that should be okay for a day or so!

By: Cassia T

Cassia T — Wed, 18 Sep 2024 15:45:43 +0000

In reply to Sari Springer. Can the apple filling be made in advance, kept in the fridge and added to the turnovers cold?