Apple Turnovers

The secret to these apple turnovers is starting with dried, not fresh, apples. Fresh apples simply give off too much moisture, which will cause the pastry to be soggy. But by starting with dried apples and rehydrating them slightly, the filling turns out thick and chock-full of apple flavor while the pastry stays flaky and crisp.

These turnovers are quite large, and not everyone will be able to finish a whole one, but I know some people—perhaps even in my own family— who can easily