These gorgeous sugar crystal-encrusted, flaky turnovers are made from scratch using a simplified "quick" puff pastry technique. We're talking about seriously good here -- crisp on the outside, flaky, moist, buttery pastry, just firm enough, not too sweet, with just a little tang from added sour cream, apples that have been cooked and carmelized before filling the pastry, and just the right ratio of pastry to apples. Simply the absolute best turnovers I have ever made. The pastry for these turnovers is actually quite easy to make. However, even though simplified, the making of pastry and turnovers is still a little time-consuming. But most of the time is spent just waiting, and the actual work/prep steps are minimal and pretty straightforward. Still, you may wish to make the dough one day, and the turnovers the next. This recipe also lends itself very well to just about any other fruit or fruit/cheese combination you can think of.