Flaky Apple Turnovers
Here's is the latest recipe I've tried from Dorie's new book. The dough is delicious -- buttery, with a little tang from added sour cream. The dough is also quite flaky, in part because of an extra laminating step in which the dough is rolled out into a rectangle, folded in thirds like a business letter, and rolled out again. I deviated from the recipe just a bit by adding some ground ginger and golden raisins to the filling, and drizzling with caramel.