TWD: Flaky Apple Turnovers

I got to work on making the dough last night. After combining the ingredients as instructed, my dough was super crumbly. I figured maybe the recommended 1 hour rest/chill time would take care of the crumbly issue, but alas, it was not the case. I actually left the dough in the fridge overnight and when I got up this morning discovered it was still a crumbly disaster – as in way too dry, there’s no way I’ll be able to roll it out. Fortunately, my buddy Nancy came to the rescue and said she’d seen some TWD folks complaining of the same issue on the P&Q’s this week and recommended adding a bit of water or vinegar. I added 2 tablespoons of ice water and the dough came together much more successfully.

Dough problems solved, I proceeded with the rest of the recipe. I’d made 1/4 of the recipe and Nancy, who’d also made 1/4 of the recipe, told me she cut 6 squares from her dough and folded them over to form triangles before baking. Following her lead, I went the triangle route and got my turnovers into the oven. The verdict? I was a bit disappointed, honestly. I didn’t love the turnovers. The filling didn’t have enough flavor for me and my pastry wasn’t as flaky as I’d hoped it might be. To be fair, the pastry issue was probably user error as I suspect I overworked the dough. I’ll have to give these another shot this fall because Twitter was abuzz yesterday about the deliciousness of this recipe.