I’m baking for a dessert party next week. The hostess is enchanted with the idea of mini-fruit turnovers, which I plan to do with apples and cranberries. (Turnovers are a wonderful way to have your pie and eat it too, without the mess and hassle of serving actual pie slices for a crowd.)
Problem is, I’m not sure which kind of dough to use. In PPB, Rose recommends a basic pie dough in her recipe for mini turnovers. But, most of the photos I’ve seen online are made with puff pastry. Rose recommends against puff pastry because it tends to open at the seams, and the filling spills out, which you then have to spoon back in. I was thinking of a quick puff pastry (PPB p. 420) because it distorts less than a classic puff pastry. I’m also partial to puff pastry because of its taste and texture, and for nostalgia—it was the casing for the huge turnovers I ate when I was a kid.
The other issue is size. I want to make the turnovers as “mini” as possible, since they will be a part of a larger dessert buffet. So maybe the basic pie dough would be the way to go. See how I’m driving myself crazy? Any advice would be much appreciated!