Tuesday, September 15, 2009

Tuesdays With Dorie 51: Flaky Apple Turnovers

Just reading that this week's recipe was going to be Flaky Apple Turnovers was enough to get me incredibly excited. Apple turnovers certainly aren't mainstream in Australia, but I just knew I would love them. To me they sounded like mini apple pies (and I love me some apple pie). In fact, I could happily eat apple pie everyday for the rest of my life.

I actually hadn't noticed this recipe before, so thanks to Julie of Someone's in the Kitchen for picking it this week! Like I said before, I just knew I would love this recipe so I made the whole batch (usually I half it at least) as I was planning on freezing them for a quick treat. Well, boy did these live up to my expectations- they are so flaky and so delicious it isn't funny. Truly, it is no laughing matter! Bake these as soon as humanly possible. The only problem is that the rest of the dough is in my fridge right now, waiting to be rolled out. How I loath rolling out this particular dough! It's a nightmare and I am avoiding it at all costs. These little turnovers are too good though, so I will no doubt endure the stickiness of the dough and give my biceps the workout of their life for these little pieces of heaven.

Tuesdays With Dorie 50: Chocolate Souffle

Although most people would agree that souffle is one of the hardest desserts to perfect, I honestly don't find them that daunting. Actually... if you look back at one of my first posts it would appear I am having a momentary mind lapse. Well I have come a long way since I first started my little blog and it is safe to say that I wouldn't burst into tears if I were faced with the challenge of whipping up a souffle on the spot. I personally am not a souffle girl- yes, I am fascinated by them, but I hardly ever order one in a restaurant (S on the other hand is obsessed with them).

This recipe was chosen by Susan of She's Becoming DoughMessTic, and I have to say that I was very disappointed in it. I knew from reading the recipe that it wouldn't suit my tastes, but I really prefer to stick to the exact recipe where possible for TwD. The souffle was much too airy and puffy for my liking. I know some people love how a souffle will just disappear when in the mouth but I much prefer something of more substance. My preference is a souffle made a creme patisserie base... yum!