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Your mission: Make a batch of turnovers that are light, buttery and flaky. Do you commit to a multistep process that includes preparing a base dough with bread flour and all-purpose flour, enclose butter at exactly the right temperature, chill rolled-out dough before rolling out again, and again. Then cut, fill, fold and bake--consuming literally hours for perfect turnovers.
Or, lay out ready-to-use puff-pastry dough, cut into squares or circles, fill to make sweet or savory, crimp and bake for beautifully golden, fresh-from-the-oven turnovers in minutes.
