Comments on: Flaky Apple Turnovers

By: Anonymous

Anonymous — Fri, 27 Jan 2012 11:21:00 +0000

This dough is most definitely not meant to be made in a stand mixer.

By: Annie

Annie — Sun, 13 Nov 2011 12:45:27 +0000

No, I haven’t. Good luck!

By: Megan

Megan — Sat, 12 Nov 2011 17:34:28 +0000

Annie, I want to try making these with fresh apples from the orchard. Have you tried assembling these and then freezing? I read above that you freeze the dough. I can take that route as well, but it would be wonderful to be able to just pull them out and bake!

By: Shannon Samples

Shannon Samples — Fri, 10 Jun 2011 15:54:34 +0000

I love your site it’s really inspired me to try new recipes and my family is loving them. My question is about print friendly version? Have you thought about adding the demo pictures to the print friendly option? I know there aren’t very many demo’s only on a couple of recipes mostly baking. Just wondering for when printing and recreating the dish at home. Thank you so much for all the great food advise.

By: Annie

Annie — Fri, 07 Jan 2011 11:42:44 +0000

I have no idea how long it takes. You need to just read through the recipe and estimate it for yourself. Granny Smith are recommended but of course you can do what you like.

By: Emily

Emily — Fri, 07 Jan 2011 04:22:47 +0000

How long does it usually take for you to make this? Do we have to use Granny Smith apples?

By: Annie

Annie — Wed, 05 Jan 2011 11:57:54 +0000

You can use whatever method you like, as long as you get out the excess juice. You don’t need to moisten the edges if not indicated in the recipe.

By: Emily

Emily — Wed, 05 Jan 2011 05:30:30 +0000

How do we squeeze out the excess juice? Do we just squeeze it? Or do we let it sit like what you said at the beginning? And do we use the excess juice to moisten the edges? I want to make this. It looks great!

By: Candace

Candace — Sat, 23 Oct 2010 00:15:57 +0000

I brought these into work the other day and everyone raved about how great they were. Thanks for the great recipe and wonderful instructions on the puff pastry!

By: Annie

Annie — Sun, 10 Oct 2010 22:58:27 +0000

In theory you can though I’m not sure it will work quite as well. It’s one thing with pie dough but with this quantity of ingredients and the whole thing being more temperamental than pie dough, I just can’t say. The only way to know is try it and see.