I must admit to having a bit of trouble with the dough. It's basically flour & butter into which you stir sour cream. Dorie cautions not to overwork the dough, but I don't think I mixed it enough because even after chilling, it was crumbly. That would never do so I tossed the dough into the food processor and pulsed it until it began to hold together (a trick I learned from making her basic pie dough and sweet tart dough).
I rolled it out and folded in in thirds, then it went back into the fridge. When I pulled it out a couple of hours later, it was hard to roll thin. Just too chilly, I guess. When I tried to cut 4" rounds with my tart pan, I ended up cutting my thumb! No blood on the dough, fortunately. I ended up using a 3" round cutter and then rolling it a bit more.
The apple filling was lovely--no problems there. The turnovers went together easily and came out looking wonderful. They were flaky and delicious--much admired by the folks who came to begin planning a contra dance weekend for the fall of 2012. Yummy treats always make the meetings go better!
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