The Pie and Pastry Bible

Fruit Turnovers
Page 134
Cuisine: North American | Course Type: Pies and Tarts
(1 review)
Tags:
Recipe Review
andrew from Vancouver Island, BC
Pretty good indeed, though I found it hard to fit enough fruit in to make them really stuffed full! And it takes a long time to make these, what with the pastry making, the refrigerating, the prep of the filling...
I did like the idea of reducing the juice that drips from the apples with some butter, though. The filling was really tasty.
Comments
Login or register to add your own comments.