TWD: Flaky Apple Turnovers

Bear with me - my camera's being funky and since I need to get TWD up tonight, I'm going to post now and add the picture later. Anyway, this week's recipe was Flaky Apple Turnovers. I thought they were pretty good, but far more of a pain than I expected. I don't know that it was really worth it. The dough seemed really neat, with few ingredients and sour cream for moisture, but it was hard to work with. Last night, I did the first two steps, and I found that it needed a lot of pressing and kneading together to make it possible to roll out. Then tonight when I finished the recipe, I had trouble getting it to roll thin enough, and it kept tearing so I had to patch it up, creating thicker bits of dough that weren't very flaky when baked. I couldn't get much of the apples in, so I only used half the apples. I'm wondering if maybe I could just boil the remainder down for applesauce so that it's not a total waste. The final product was sweet, crispy, and fairly flaky, if a little light on the apples. I froze half for later, too, since Dorie suggests that you don't refrigerate or freeze the end product. You can see how the rest of the TWD bakers fared here.