Tuesday, April 22, 2008


I'm making turnovers again, this time out of scraps from leftover pie dough. I need to take a step back from the thought that super-gentle is always the way to go. Definitely the nicest looking one right now is the one which I worked a little harder/longer(/faster/better), so it'll have some stretchy/chewiness from being worked, but that probably won't be a bad thing, as it's rising and forming a nice, curved, pocket shape.
I think when I try making a batch of turnovers, I'll use all-purpose flour instead of pastry.

No comments: