Turnovers are made by filling pastry dough (usually puff pastry) with a sweet or savory filling, sealing the edges and baking. Apple turnovers are an effortless, but toothsome fall dessert. If you want to skip the hassle of homemade puff, feel free to use store-bought puff pastry. I recommend using tart and firm apples, so they provide a perfect balance to the sweet ingredients and hold up as you cook and bake them.
You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.
In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.
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