Serious Eats: Talk
Help!! Turnovers without puff pastry?
I have some amazing apples and blackberries in the fridge that I'm dying to turn into turnovers, but I dislike puff pastry. I'm thinking of a dough recipe that I swear I've seen before that used cream cheese in a basic tart dough? Could I just use a basic tart dough? I'm concerned about the wetness of the berries.
If it doesn't have puff pastry, should I still be calling them turnovers? Or have they evolved into something else by now, like hand pies?