Goal: We wanted to make the perfect apple turnover, with a flaky, shattering crust, without spending all day in the kitchen. Solution: Start with a quick food-processor puff pastry and add a quick ...

Turn the dough 90 degrees and roll it into another 6-inch x 12-inch rectangle. Repeat 3 times. Use a fork to crimp the edges ...

The main difference between a crescent roll cherry turnover and a regular cherry turnover is the pastry used to make them. A traditional cherry turnover is made with flaky pastry dough, while a ...

If the dough gets soft as you work with it, return it to the refrigerator or freezer until it’s easy to handle. Once the turnovers are formed, freeze or refrigerate them until the dough is firm ...

- For the dough:, flour, dried yeast dissolved in 2 tablespoons of warm water, warm milk, warm water, vegetable oil, salt, - For the filling:, ground beef, pine nuts ...

You can use it for sausage rolls, apple turnovers, tarts and savoury pies ... Gradually add enough water to form a dough (about 4-6 tablespoons of water). Roll the dough out into a rectangle ...