TWD: Flaky Peach Turnovers

Summer is the time when one sheds one's tensions with one's clothes, and the right kind of day is jeweled balm for the battered spirit. A few of those days and you can become drunk with the belief that all's right with the world.
-- Ada Louise Huxtable

While I'm looking forward to fall, I'm most definitely not looking forward to winter, and I'm definitely sad that summer is coming to a close. I just couldn't bring myself to make apple turnovers this week, and Dorie says that all sorts of fruits are compatible with these turnovers, so peach it is.

I'm hard pressed to think of a fruit that I don't like. There are fruits that I enjoy more than others, but I love all fruit. I've never had durian, though, and I think it's possible that I might not like that fruit. For now though, we'll establish that I like fruit, and while I find it difficult to pick a favorite, apples are right up there. I heart apples. I like to eat them plain, I like them in savory dishes, I like them in desserts, I just like them. Apples are in season at the market right now . . . but apples will be in season, too. Soon I'll be stuck in apple and orange land, and then I'll make apple turnovers. For now, peaches are still calling my name, and these peach turnovers are a perfect way to say farewell to summer.

These turnovers weren't too tricky to make, but the dough did give me fits at the beginning. It was so crumbly and dry, not at all soft as it's described in the book. I added about 2-3 tablespoons more of sour cream, and while the dough was still crumbly, I managed to get it into some plastic wrap and into the refrigerator to chill. Aahhh, it's amazing what a little time will do for dough, isn't it? It makes chocolate chip cookies tastier, and it gave my crumbly butter and flour mixture a chance to soak up the moisture in the sour cream. I made these in two parts. The first night, I cut them into the circles as shown. I know that they're supposed to be "turnovers," but I sealed mine together like ravioli because peaches can be sort of slippery. I knew that the peaches would scatter around, and this seemed like the best way to get them to stick together with minimal freaking out on my part. As for the peaches, they're ripe and delicious so I just diced them and tossed with flour and sugar. I left the butter out, and I skipped the cinnamon too because I didn't want anything to compete with the peach flavor. I brushed the little circles with cream (I think it's just habit because I brush my pies with cream or milk, too) and sprinkled them with sugar. Oh.my.goodness. These are delicious!

But, oh, my grandmothers would be so disappointed with all of the dough that got wasted on these little circles. So, I cut squares in my next batch, and folded them into triangles. The peaches did slip hither and yon, but all of the dough was used, and I felt better about that. I don't have a picture of the triangles. You see, it was really too dark for a picture, and it was time for dessert, and, well, you can probably guess what happened. I ate them (with a little help, of course).

Thanks to Jules, of Someone's in the Kitchen, for picking this fabulous recipe (you can check her blog for the recipe). I loved these, and I will definitely make them again with apples and other fruit.